To make perfect, creamy scrambled eggs, place a heavy-based, non-stick saucepan over a low heat with a generous knob of butter.
Crack the eggs into a bowl add a dash of milk or cream and whisk with a fork.
When the butter is just melted, add the eggs to the pan. To avoid scratching the pan, use a wooden spoon to stir slowly and constantly for about five minutes. Keep stirring and the mixture will slowly cook into creamy, custardy scrambled eggs.
If you like, as the egg just begins to set into curds, you can add another tablespoon of milk or cream.
Remove from the heat when the eggs are still a little less cooked than you like. They will continue to cook in the residual heat until you are ready to serve.
Scrambled eggs with pastrami
Scrambled eggs with pastrami
Indian scrambled eggs
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