I like my scramble creamy – others prefer it to be drier. Master it both ways and everyone’s happy. Vary your stir-ins.
Prep
- Crack the eggs into a bowl. Beat well with a fork. Season lightly with salt and pepper.
Cook
- For creamy eggs: tip butter and eggs into a cold pan. Sit it over a very low heat.
- Stir constantly with a wooden spoon until the eggs are creamy and set to suit your taste.
- Add any stir-ins or leave the eggs plain. Transfer to a plate at once as the eggs continue to cook off the heat as long as they are in that pan.
- For slightly drier, textured scramble: tip butter and eggs into the pan over low heat.
- Stir with a wooden spoon. Leave for a few seconds so it can shape up then stir again, leave again, repeating for a shapely scramble. Add any stir-ins on the final stir.
Plate
- Pile onto buttered toast or a split toasted bagel or muffin. Serve plain scramble with bacon, mushrooms, tomatoes, sausages, rosti.
