Eggstraordinary with Geoff Janz
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So tasty and so simple, these scrambled eggs can be prepared in under three minutes and as eggs have the highest quality protein of all foods, one yummy serving provides a quarter of the recommended intake of protein.
4 eggs
1 tablespoon milk
Salt and pepper
10 grams of butter
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and one tablespoon of milk. Beat lightly with a fork.
Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.
Pour in the eggs and reduce heat slightly. Using a flat spoon or fork keep the egg moving and turning in the pan so nothing has contact with the hot surface for more than a few seconds.
When it begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.
Hint: If you like softer scrambled eggs, increase the water, milk or cream.
Serves 2
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