Good scrambled eggs takes time and patience.
Ingredients
Eggs – 1½ per person
A splash of milk
A generous knob of butter
Equipment
A sauce pan
Method
1. Add the eggs, a spalsh of milk and the butter to the pan. The more fat you add, in the form of butter, the richer the result.
2. Stir well until the mixture is uniform in colour.
3. Place the pan on the smallest ring. Turn the heat up to full and stir until the butter has melted.
4. Turn the heat to its lowest setting. Now you need to cook the eggs slowly, stirring frequently enough to make sure it does not stick to the bottom of the pan. If it does, scrap it off and keep stirring. You will need to stir quite frequently and this will take some time.
 
 
5. Eventually the eggs will start to thicken. I like mine soft so for me they are ready when they will just hold their shape in the pan. If you like them firmer, then keep stirring on the heat.
 
6. Serve immeadiately.
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