Proper Scrambled Eggs

Same rule as good sausages; don’t skimp on quality, don’t rush the process & don’t overwork it.

Serves 1 or 2

Ingredients Ratio’s (per serve)

Serves 1

• 2 eggs
• 1 tablespoon cream
• 1 teaspoon butter
• Pinch of salt

Serves 2

• 4 eggs
• 2 tablespoon cream
• 2 teaspoon butter
• 1/2 Pinch of salt

1. Use the best eggs. Sounds obvious but flavour starts with quality and freshness.  
2. Beat just until combined – smooth, golden and calm. If it’s frothy, you’ve gone too far.
3. Like sausages, slow and steady wins – low heat keeps eggs tender, not tough.
4. Butter first (foaming, not browning) – think of it as your breakfast base layer.
5. Fold, don’t flog – gentle turns create soft, golden curds (no eggy rubble, thanks).
6. Plate them early – eggs keep cooking after you stop.
7. Make room on the plate – eggs behave better when there’s bacon, ham or a proper sausage nearby