Start the day the right way with the perfect scrambled eggs for breakfast.
How to make it:
3 - 4 large eggs
1/2 cup of milk approximately
herbs, such as parsley, basil and chives for extra flavour, (optional)
seasonings, salt & pepper
butter, for the pan
Preparation: 10min › Cook: 5min › Ready in: 15min
Beat your eggs with a whisk in a medium mixing bowl until they are a smooth and lightish orangey colour. Add your milk, herbs and seasonings. Place butter in pan and let it melt.
Meanwhile, you need to grab your whisk and get whisking. You need to break a sweat here. This step is vital for your fluffy texture and the faster and quicker you whisk the fluffier your eggs will be! Aim for lots of bubbles big and small then you know you've hit the spot. Once the butter has melted and the pan is hot, pour your egg mixture into the pan. Let it sit for 1-2 minutes.
Now's a good time to put your toast in if you like. Once it has sat grab a spatula and works your way around the outside of the scrambled egg mixture pushing the sides into the middle. You should see little lumps forming as you push the lumps to the middle of the pan. Keep doing this until there is no more liquid surrounding and you have a perfect batch of deliciously fluffy scrambled eggs in front of you! We are aiming for as little liquid in the eggs as possible they should be fairly moist without any liquid remaining on top of them. Now take your scrambled eggs from the pan and place them on a plate ready to serve!