Learn how to make scrambled eggs in a pan with this easy, foolproof recipe. This speedy breakfast is packed with protein and takes just 10 minutes.
Total time10 mins
Easily doubled
2 large free range eggs6 tbsp single cream or full cream milka knob of butter
STEP 1Lightly 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.STEP 2Heat 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.STEP 3Pour 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.STEP 4Let it sit for another 10 seconds then stir and fold again.STEP 5Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.STEP 6Give a final stir and serve the velvety scramble without delay.
