How to make the best scrambled eggs without milk, without cream and most importantly without a microwave! There’s a few simple but crucial steps in getting the most out of your scrambled eggs and here I’ll show you exactly how! Chris x
FULL RECIPE POST:
Perfect Scrambled Eggs | Serves 1
1 tbsp Unsalted Butter, can use salted just be cautious of seasoning with too much salt
sprinkle of Fresh Chives, finely diced
Salt & Black Pepper, to taste
Crack eggs into a bowl, add a pinch of salt then whisk until smooth.
Melt butter in a pan over low heat. Once melted pour in the beaten eggs.
Begin stirring to keep the eggs from catching on the pan. After a few minutes the eggs should start to turn into a thick custardy texture, with smaller curds forming.
At this point stir in a circular motion to form larger curds. Continue gently stirring for a few more mins, making sure the eggs don’t catch on the pan. Make sure you stir with long strokes, not tiny rapid ones.
When the eggs have formed into large soft curds, but still very slightly runny, take off the heat. They will continue cooking through the leftover heat from the pan.
Serve on toast with a sprinkle of chives, a grinding of black pepper and extra salt if desired.
As always, for full nutrition, guidance and recipe notes head to the full blog post
STAY IN TOUCH
See you next time 🙂