Scrambled Eggs

There are so many recipes for scrambled eggs, when to add milk, cream, or butter. I have used this recipe for years. When I told my sister about the salt and water, she thought I had grown a pair of horns. When travelling and having breakfast, I have been told that my scrambled eggs are better.

Serves 1, 5 minutes prep and 5 minutes cooking

INGREDIENTS

1 Tbls of water

A pinch of salt

2 large eggs

Slice of bread

METHOD

Preheat your pan with desired oil, paste or butter.

Add the water and salt into a small bowl. Then crack the eggs into the bowl and whisk or beat the mixture until there are no streaks and loads of bubbles.

Pop the bread in your toaster.

Add the egg mixture to your pan and stir steadily but consistently until just before the eggs have completely cooked. Then remove the pan from the heat. The pan's heat will continue to cook the eggs. 

Butter your bread once toasted.

Serve the scrambled eggs with the toast as soon as possible.

Note: There are many variations; there is no such thing as mundane scrambled eggs. 

SIMPLE VARIATIONS

'Nduja Scrambled Eggs

Use butter to heat the pan, place eggs over your toast, and add some anchovies for Scottish Woodcock

Top your scrambled eggs with Anchovy Sauce for Lazy Scottish Woodcock

If you like Chirizio's paprika taste, replace the melting butter with a couple of diced slices of Chirizio instead for Spanish scrambled eggs.