Best Ever Scrambled Eggs

There is nothing more delicious than properly made scrambled eggs. Most people make them using milk or cream – I subscribe to the school of thought scrambled eggs should never have milk or cream near them.  If I order scrambled eggs when we go out I usually end up with a watery moat around a mound of pale gloop (that’s caused by the milk) or they are like little hard bullets having been cooked too long.

All you need are fresh free range eggs, a small amount of butter and a frisson of Parmesan cheese.

Aussie Farmers Direct delivers fresh free range eggs to my door every Saturday morning so we often have scrambled eggs – it is one of my husbands favourites…

This recipe serves two hungry people…

Scrambled Eggs

Ingredients:

6 fresh free range eggs

1 teaspoon of butter

Salt & Pepper to taste

1 tablespoon freshly grated parmesan cheese

Tabasco sauce (goes wonderfully well with eggs)

Method:

Melt butter in a small non-stick pot or pan

Break the eggs carefully first into a saucer (to make sure they are all ok – nothing worse than getting to egg 5 and the last one is rotten) then slide into the melted butter

When all the eggs are in the pot, season with salt & pepper

Gently break the eggs up with a wooden spoon – you don’t want to beat them as you want the texture to be a good mix of white and yolk

Keep moving around the pan until just set – they should be oozy and creamy and not quite cooked.

Stir through the Parmesan cheese and serve immediately

By the time they hit the plate they are ready.

Shake over a little Tabasco Sauce – this goes amazingly well with eggs of any kind

Serve with hot buttered toast…

Bon Appetit! 🙂

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