There is no excuse for bad Scrambled Eggs. T
My tolerance for bad eggs is low. At the start of our relationship, Mr W made Scrambled Eggs…IN A MUG…IN THE MICROWAVE…WITH MILK! I nearly called it off there and then. T
Scrambled eggs were the first thing I learnt to cook as a child, and I could pretty much eat them every day.
Good eggs only need three ingredients Eggs, Butter and Seasoning. That’s it, nothing more. No milk and absolutely no cream, they really are creamy enough with the butter.
As always, quality ingredients are always preferred, but there is never an excuse for eggs that come from caged hens…ever! Even Free Range is affordable now, and why stores still sell caged eggs is beyond me. You can totally taste the difference between the different types of eggs, so always go for the best you can afford and never battery hens.
The most important part of this recipe is cooking time and method, good eggs should always be moist and never overcooked. Stir them often, but not constantly in the pan.
Heat until halfway to your desired texture (mine is pictured below), they will continue cooking themselves as you butter your toast.
They can be served with anything, toast, bagels, rye…even straight out of the saucepan. Just eat them while piping hot and I promised you will never want “MicroEggs” again!
How do you serve your eggs? What’s your favourite accompaniment? Tell me below…
Simple Scrambled Eggs
- 6 Eggs Free Range (Organic Better)
- 50 grams Butter
- Salt & Pepper
Using a non-stick saucepan add the butter and pop onto a medium-low heat.
In a separate jug, crack the eggs, add seasoning and whisk well.
Pour eggs into the now melted butter and whisk to combine.
Keep the mixture moving until it reaches the stage of half cooked, then take off the heat. The eggs will continue cooking themselves to your desired texture.
Serve any way you enjoy.