RECIPE: Eggceptional scrambled eggs
Simple, freshly made scrambled eggs are such a treat, but few get them right. The secret is adding a little water to the mix - it creates steam making the eggs lighter and fluffier
4 extra-large eggs
15ml (1 tbsp) water
15 - 30ml (1-2 tbsp) cream, optional
A good pinch of salt
15ml (1 tbsp) or a generous knob of butter
1. Break the eggs into a bowl and add the water and cream if using.
2. Add the salt and, using a hand whisk, whisk the eggs until well mixed - less than half a minute.
3. Add the butter to a 20cm nonstick pan and place over medium heat.
4. When the butter stops foaming (don't let it brown) pour in the egg mixture and cook without stirring until a thin layer of cooked egg appears around the edge of the pan. Then, using a spatula, gently push the uncooked egg in the centre to the edge of the pan to cook evenly.
5. For soft eggs it will take about 2 minutes; if you prefer them more set, cook a little longer, remembering that they continue cooking once you've removed the pan from the heat.
6. Serve immediately with a slice of hot buttered toast, plenty of coarsely ground salt and pepper, and good coffee or cappuccino.
Jazz up your scrambled eggs with these easy toppings:
- Feta cheese and cayenne pepper or chilli flakes;
- Chilli sauce;
- Lightly fried finely chopped onion or spring onion and bacon;
- Freshly chopped parsley; or
- A dollop of pesto.