Perfect scrambled eggs recipe

• large free range eggs↗2
• single cream↗6 tbsp tbsp

  or full cream milk

• butter↗a knob of

  a knob of

Step-by-step instructions

1. 1

   Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.

2. 2

   Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.

3. 3

   Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

4. 4

   Let it sit for another 10 seconds then stir and fold again.

5. 5

   Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.

6. 6

   Give a final stir and serve the velvety scramble without delay.