Everyone should have a proper breakfast, and our perfect breakfast always features a heavy dose of good old scrambled eggs.
We’ve all been making scrambled eggs our whole lives, and we’ve all been doing it right… right? Well, not quite.
The most important thing when it comes to make the perfect scrambled eggs is to stop them from overcooking.
It’s also incredibly important that you don’t season your eggs before you scramble them.
Why? The seasoning can disturb the eggs and separate them, ruining the consistency of the egg mix. This might well go against conventional wisdom but, trust us, you’ll be glad you listened to us.
Be ready with your non-stick pan and get ready to scramble.
- 4 organic eggs
- black pepper
Start off by putting a small pan over medium heat and drop in a tablespoon of butter
Crack four eggs into a bowl and beat them with a fork
Once the butter has melted and started to bubble, pour the egg mix into the pan
Stir continuously, making sure you bring in any egg mix from the edges of the pan
Once they look silky but still ever so slightly runny, remove the pan from the heat (the eggs will continue to cook)
Serve on your choice of your choice of bread (we prefer sourdough) and a sprinkling of salt and black pepper