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Follow our step-by-step guide to make perfect scrambled eggs every time.
1. Gently whisk the eggs in a bowl with a fork. Don’t whisk them too much or they’ll be too fluffy.
2. Heat a heavy-based frying pan on a low-medium heat and melt 15g butter for every 4 eggs, until melted but not foaming.
3. Pour in the beaten egg, and as they start to set on the bottom of the pan, drag a silicon spatula or wooden spoon through the mix, so the egg fills the gap. Repeat, stirring gently, until the egg has turned to soft, silky scramble – about 2 minutes. Remove from the heat; serve straight away.