The perfect scrambled eggs
I think there is a real art to getting scrambled eggs just right and it’s the classic method that seems to be rare these days. – Dhruv Baker
3 essential Waitrose free range eggs
10g unsalted butter
- Crack the eggs into a cold non-stick saucepan with cubes of butter.
- Stir gently and continuously on a medium heat and when they start to set and a still a little runny, take off the heat.
- Add a pinch of salt and a good twist of pepper, stir through and serve on hot, buttered brown toast.
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