Breakfast

Scrambled eggs

Name: Scrambled eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Cuisine: Australian
Ingredients: 4 eggs; 2 tbsp (40 ml) milk or thickened cream; ¼ tsp salt; 15 g butter; Freshly ground black pepper; Toast, to serve; Chopped chives (optional)

Serves 2 Prep 5 min Cook 5 min Total 10 min

Ingredients

4 eggs
2 tbsp (40 ml) milk or thickened cream
¼ tsp salt
15 g butter
Freshly ground black pepper
Toast, to serve
Chopped chives (optional)

Method

Crack eggs into a bowl. Add milk and salt. Whisk lightly with a fork until just combined (no big white streaks).
Melt butter in a non-stick frying pan over medium heat.
Pour in eggs. Cook 30 seconds, then gently push and fold with a flat spatula from the edges to the centre every 10 seconds.
When about three-quarters set and still a little glossy, take the pan off the heat. Fold once or twice — residual heat finishes them.
Season with pepper, sprinkle chives if using, and serve straight away on toast.

Tip: Don’t over-whisk or overcook — soft folds beat dry crumbs. About 2 tsp liquid per egg keeps them creamy without weeping.

Source: Taste.com.au