Printable Version
Soft Scrambled Eggs by Martyn Nail
Ingredients
- 2 large British Lion eggs per person
- a little butter (20g)
Preparation time: 5 mins.
Cooking time: 3 mins.
Serves: 1.
As long as you are ready with your plates and accompaniments, before you begin scrambling your eggs, you will be on the path to success. These can be a simple to spectacular whether it’s a quick breakfast or with the addition of a little smoked salmon they could be a luxury first course to a dinner party.
Method
Whisk the eggs together with a fork. Melt the butter in a pan over a gentle heat and add the eggs, keep stirring with a wooden spoon over a low heat until it starts to thicken and turn creamy, this should take about 3-4 minutes. Take the pan away from the heat while the egg is still quite runny as the heat of the pan will gently finish the cooking. Season with salt and pepper and serve while perfect.
Top tip
A smaller pan is better if you’re making a small amount, so the egg does not cook too quickly.
Topping and serving ideas
crispy bacon or chorizo
grated cheese
chives and crème fraiche
smoked salmon
cooked mushrooms and pine nuts
Serve in tea cups with toasted soldiers