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Ingredients
- 6 eggs
- 1 tablespoon milk or pouring (whipping) cream
- 50 g (1 3/4 oz) butter
- 2 slices of bread, toasted
Method
1. Crack the eggs into a bowl, add the milk or cream and season with sea salt. Whisk gently with a fork until well combined.
2. Melt half the butter in a small saucepan or frying pan over low heat. Add the egg mixture and stir constantly using a wooden spoon. Do not turn up the heat, scrambling must be done slowly and gently. When most of the egg has set, add the remaining butter and remove the pan from the heat. There should be enough heat left in the pan to finish cooking the eggs and melt the butter. Scrambled eggs should be creamy, not dry or rubbery. Serve immediately on toast, they will not sit even for a minute.
