scrambled eggs

Occasionally I don’t need a huge meal in the evening, and then I think that scrambled eggs are a fantastic option.

I use Delia Smith’s method which pretty much delivers perfect eggs every time.

Whisk up your eggs – I tend to be generous and give 3 per person – then heat up a saucepan on a medium heat.

Put a fair sized knob of butter into the pan and cover the base and sides with the melted butter.

Then put the eggs in the pan and continually stir with a wooden fork. Keep stirring until the eggs have started to turn into a gooey mess.

When they are about 3/4 done take the pan off the heat and put in another large knob of butter and keep stirring.

The eggs are just right when they are still moist and it is at this point you add salt and pepper.


About Andrew Brown

I live in Lewisham, South East London, and spent 9 years as a Labour councillor in the borough between 1997 and 2006.
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