By SW Sarah
Scrambled eggs
Making scrambled eggs is fun – just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready, so that they’ll be just right by the time you come to eat them.
Updated at: Wed, 16 Aug 2023 21:04:39 GMT
Nutrition balance score
Unbalanced
Nutrition per serving
Calories188 kcal (9%)
Total Fat14.6 g (21%)
Carbs0.7 g (0%)
Sugars0.4 g (0%)
Protein12.6 g (25%)
Sodium142.7 mg (7%)
Fiber0 (0%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Crack the eggs into a measuring jug.
Step 2
Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
Step 3
Put a medium saucepan over a low heat and add the butter.
Step 4
Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
Step 5
Stir slowly with a wooden spoon, or a spatula if you’ve got one, so you can get right to the edges of the pan.
Step 6
Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.
Step 7
Serve with lightly buttered toast.
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Notes
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Delicious
Easy
Go-to
Kid-friendly
Under 30 minutes
