Eggs are a fantastic meal for just about any time of the day. Of course there are many ways you can cook them, but fluffy, creamy scrambled eggs are one of the easiest and most comforting.
Eggs are also really good for you, packed full of protein, healthy fats, minerals and vitamins. Eating them is good for your eyes, skin, teeth and bones, and they’ve got great staying power – a couple of eggs for breakfast will keep you going for hours.
You can have them plain or add all sorts of things to boost their nutrient content and make them more interesting. Serve them on toast, in a wrap, with nachos or any other way you please.
- 1t butter
- 2 eggs
- Splash of milk, yoghurt or cream
- Pinch of salt
- Optional additions
- Grated cheese
- Dried or chopped fresh herbs e.g. parsley, chives, basil or mixed
- Chopped onion, tomato or sweet pepper
- Chopped ham or bacon
Place the butter into a saucepan on a low heat. If you’re using veg, add this to the butter as soon as it’s melted to cook for a while before you add the eggs.
While you’re waiting, crack the eggs into a bowl and add the salt. Splash in just a little milk, yoghurt or cream – you could leave this out but it does give the eggs a nice creamy texture. Using a fork, whisk it all up well.
When the butter is melted and just starting to bubble (and your veg is cooked if you’re adding some), add the egg to the pan. If you’re using cheese, add this now too.
Leave the egg for about a minute on low heat to start to set. Then very gently draw a spoon in lines through the egg, not stirring, just moving the cooked egg off the bottom of the pan, allowing uncooked egg to run in to take its place. If you actually stir, you’ll change the texture of the egg and it won’t be as smooth.
Leave it for another 30 seconds or so, and then gently draw the spoon through it again, getting the last of the raw egg to the bottom. As soon as it’s just set, take the pan off the heat. If you’re only cooking two eggs, they will be ready in literally a couple of minutes.
Dish up and eat immediately.