Perfect Easy Scrambled Eggs
- 4 eggs
- 2 tbs milk
- Salt and pepper
- 1 tbs butter
1. Crack four eggs into a bowl, add 2 tablespoons milk and add a pinch of salt and black pepper.
2. Beat the mixture lightly with a fork.
3. Melt 1 tbs of butter in a small saucepan with a heavy base or a small non-stick pan on medium heat. Pour in the eggs and reduce heat slightly.
4. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds. When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
If you like softer scrambled eggs, increase amount of milk.