How to make scrambled eggs

I came across a blog on eatlikeagirl about Scrambled Eggs with Smoked Salmon & Chives. I eat scrambled eggs every morning and I have become a robot at making it, in whatever state I might be in, and whatever country... I was in Norway last month and I made scrambled eggs for 10 (keep moving it... don't stop!).


Here is my very basic recipe... which I screwed up at the end for photographic purposes by adding Parsley (see above) (and yes, I know... I had to make my eggs all over again) - I just got a new camera and it's sweet - Panasonic DMC-TZ5

How to scramble eggs
by mark

Ingredients: Two large fresh free range eggs (the fresher the better obviously, but difference in taste is really evident), 2 large knobs of butter (seperately), a large drop of milk (this can be subsituted with cream - YUM), fine sea salt and freshly milled black pepper.

Break the eggs into a bowl or similar and whisk gently (until yolks and whites can no longer be distinguished), add the milk and season with a pinch of salt and pepper and again gently mix in. Using a small frying pan, add one of the knobs of butter and place it on a medium-low heat. This is the most important point, too high a heat and the eggs will cook to quickly, becoming dry and turning into a omelet. Don't turn up the heat at any point.

When the butter has just started to melt and foam, pour the egg mix into the pan and using a spatula (I use a silicone spatula with a point), gently move the egg mixture around, using back and forth motion across all the eggs. I tend to pull the mix into from the edges, working my way steadily around the pan. At the point at which the eggs are between two-thirds and three-quarters solid and the remainder liquid take the pan off the heat and add the rest of the butter. Keep moving the eggs as they will continue to cook under their own heat and that of the pan. I like my eggs to be slightly "wet" or liquid so, at whichever point you are most comfortable with them, they must be transferred straight to the serving plate, and EATEN IMMEDIATELY.