My perfect scrambled eggs recipe
You want them fluffy and not too dry, but also not too wet. It's all about balance!
Scrambled eggs are a staple lunchtime meal. Top Tip: they are particularly nice with smoked salmon on Christmas morning!
When you get them right – fluffy and not too dry, and not too wet at the same time – you will get a clean plate at the end. Here is how I make them:
Start with a jug, then crack the eggs into it (the quantity really depends on how many guests you have at your Scrambled Egg party. Allow 1 to 2 eggs per person, and make sure the eggs are at room temperature!).
Add a dessert spoon full of milk per egg, and if you want extra luxuriousness, put in a splash of Double Cream.
Then whisk furiously!
While you are doing that, put some butter in a pan (not a large amount) and melt it. When it has melted, pour the egg and milk mixture into the pan, being sure to add it in little amounts, but often.
Make sure to stir the mix while you add the mixture! When it has run dry, stir until it is hard, but not too hard. put it on a plate and server with warm, buttered sourdough toast!
Enjoy! See you next time.
I hope you enjoyed this article, and any feedback would be appreciated! Thanks!