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Scrambled Eggs

​This is a break from my usual format as I’m not writing a recipe, but instead giving you the best way I think you can make scrambled eggs.

You may have rolled your eyes a fair few times at this point, however I don't care!

I have tried so many different methods over the years all with varying results, and whilst they've all tasted okay, they can involve too many ingredients and most of them mask the flavour of egg. This method is inspired by one used by Julia Child. It’s simple, and you do not any other additional ingredients such as milk or cream. All you need are three things:

  • Eggs (as fresh as possible)

  • Salt

  • Butter

These three ingredients can result in not only creamy scrambled eggs but also the eggiest of eggs (you will get what I mean when you try them).

Firstly, break your eggs into a bowl and jug, add a pinch of sea salt flakes and beat with a fork.

Place a frying pan over a medium pan to heat up. Add a knob of butter and swirl around the pan.

As soon as the bubble die down, add most of the eggs, leave about 1 tablespoon’s worth behind.

Leave the eggs to cook a little and gentle move them around the pan until you get a consistency you are happy, ideally a little wet.

Take the pan off the heat and add the remaining egg and stir for a minute.

You should find that the heat from the pan and eggs will cook the additional egg. At the same time they should stay glossy and glistening.

Serve however you fancy and I guarantee this are the best way to cook them.

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