scrambled eggs

Scrambled Eggs

Ingredients:
4 eggs
1 tablespoon milk
Salt and Pepper
10 grams of butter

Method:
Break four eggs into a bowl and add a pinch of salt (and white or black pepper to taste) and 1 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.