Scrambled Egg


2 large free-range eggs | Pinch each salt and pepper | A knob of butter


STEP 1: Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick pan over medium heat.

STEP 2: Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of pan to form large, soft curds.

STEP 3: Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

Recipe Tips – Getting the best results

Always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don’t over-stir – think of these as folded eggs rather than scrambled. The eggs should have the texture of soft curds. It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.