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How to make perfect scrambled eggs

First off, non stick pan. Your fancy cast iron won't work here. Preheat the pan on medium-high heat while you break the eggs into a bowl and add a good pinch of salt. Now add a good large knob of butter into the pan - more than you would think, about a tablespoon for two eggs for instance. Let it foam up.

Next off, spatula - heat resistant, of course. Beat the eggs with it a bit, as long as the yolk breaks up is good. Pour the egg into the pan and turn the heat right down. Run the egg with the spatula from the sides of the pan into the middle, breaking up the curds, as well as round the sides to stir the butter in. When the white looks almost there turn the heat off and keep stirring on residual heat until it's done to your liking.

Extra tip: scoop some crumb from half a fresh bread roll, spread a little butter and load with the scrammies.


Or you can make this: