Perfect Scrambled Eggs

Method

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1. Beat the eggs thoroughly with a fork until the whites and yolks are completely combined. Do not salt them.

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2. Melt the butter in a non-stick pan over a low heat.

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3. Pour the eggs in and leave them 30 seconds.

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4. Stir slowly and continuously with a spatula, scraping the base, for 4 minutes.

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5. Keep the heat low. If the pan gets ahead of you, lift it off for 10 seconds and keep stirring.

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6. When the eggs are set in soft curds but still glossy and slightly loose, take the pan off the heat.

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7. Stir in the cream, salt and pepper.

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8. Pile onto the buttered toast, scatter the chives over and eat immediately.

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Chef’s Tips

• Low heat, constant stirring, and lift the pan when it runs ahead.
• Off the heat while still glossy.
• Salt at the end.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Buttered sourdough toast
• Smoked salmon
• Black coffee

Storage & Reheating

None. Eat within a minute of leaving the pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.