Purists' Scrambled Eggs
Created | Updated Jan 28, 2002
To my mind the addition of milk or cream or water to scrambled eggs is to be avoided, and so I present my alternative recipe:
2 eggs per person for breakfast or a snack
Salt and plenty of black freshly milled pepper
A large knob of butter
Give the eggs a good beating with a fork in a large bowl, add the salt and most of the pepper. Heat the butter in a saucepan on a low heat until it's melted. Add the eggs and stir constantly, breaking up the egg which solidifies on the bottom. The time to take it off the heat is where the art lies, you have to remember that it will continue to cook after you take it off the heat, so keep stirring after you remove from the heat. You want the eggs to have just stopped being runny, but no further, you definitely don't want it to be completely solid. Spoon it immediately on to hot buttered toast, and grind some more black pepper on top. Don't let it wait and get cold, eat it immediately.
2 eggs per person for breakfast or a snack
Salt and plenty of black freshly milled pepper
A large knob of butter
Give the eggs a good beating with a fork in a large bowl, add the salt and most of the pepper. Heat the butter in a saucepan on a low heat until it's melted. Add the eggs and stir constantly, breaking up the egg which solidifies on the bottom. The time to take it off the heat is where the art lies, you have to remember that it will continue to cook after you take it off the heat, so keep stirring after you remove from the heat. You want the eggs to have just stopped being runny, but no further, you definitely don't want it to be completely solid. Spoon it immediately on to hot buttered toast, and grind some more black pepper on top. Don't let it wait and get cold, eat it immediately.
