Scrambled Eggs (the Soft Way)

Ingredients

• 2 eggs
• A small knob of butter
• Splash of milk (optional, ~1 tsp)
• Pinch of salt

Tools

Steps

1. 1

   Crack and whisk

   Crack 2 eggs into a bowl. Add salt + milk if using. Whisk with a fork until the yolk and white are one colour.

2. 2

   Low heat + butter

   Put the pan on LOW heat. Add butter. Wait until it just melts — don't let it brown.

3. 3

   Eggs in, stir slowly

   Pour the eggs in. Stir gently with a spatula every few seconds, scraping the bottom.

4. 4

   Stop early

   Take the pan OFF the hob when the eggs still look a bit wet. They'll keep cooking from residual heat. That's the trick.

5. 5

   Onto toast

   Slide onto toast. Eat immediately. Cold scrambled eggs are sadness.

What Could Go Wrong

• High heat = rubber eggs. Always low heat.
• Stop cooking when they look slightly underdone. The pan finishes the job.
• Don't add cheese mid-cook — stir it in OFF the heat at the end so it doesn't go stringy.