The Perfect Scrambled Eggs

My mum makes the best scrambled eggs in the world..

But I've learned a thing or two over the years and now I can share them with you!
Although I suspect that one of the reasons that our scrambles turn out so well is because we've got the rather wonderful resource of our own hens.

The key to amazing scrambled eggs is patience, this isn't the kind of breakfast that can be rushed onto plates, not if you want the perfect scrambled eggs that is. I remember when I helped to make these when I was younger I used to think it took hours for anything to happen. In reality it probably was only about 15 minutes but when you're a child time seems to stretch on infinitely.

Ingredients (Serves Two):

4-5 free range eggs
50ml Milk
Teaspoon of Butter
Salt and Pepper

Method:

Break the eggs into a medium size bowl and break up the yolks, add the milk and season with salt and pepper. Don't worry too much about getting the seasoning just right, as although its lovely when the eggs are cooked with the salt and pepper infusing, you can always add more once they're plated up.

Beat everything together with either a whisk or a fork until all the ingredients are blended and a small amount of froth begins to form, this will make the finished eggs light and airy in texture.

Before adding the egg mixture to the saucepan pop in the butter and on a low heat, allow it to melt, this will add an indulgent creamy taste to the finished eggs. Once the butter has melted, add the eggs and begin to stir. make sure the heat stays very low and continue to stir until small amounts of cooked eggs begin to appear in the pan.

Depending on personal preference you may want to leave the eggs cooking for longer, but I prefer when they're still quite soft and creamy. So once the mixture has mostly cooked through I take the pan off the heat and allow the residual heat of the pan to finish cooking the eggs while you cook the toast or roll.

Enjoy outside with a cup of tea, that's what we did.

Emily Kate

xxx