World's Best Scrambled Eggs
More butter than you would ever think you would need
Beat up the eggs well with a fork. Heat the butter in a pan.
Before the butter bubbles add two thirds of the eggs and keep the heat low.
Stir gently and ensure nothing sticks to the bottom of the pan.
Add the remaining eggs once lots of lumps have formed.
Keep stirring gently until almost all the liquid has disappeared.
Take off the heat just before fully cooked.
Try with cheese and garlic for a delicious twist on the classic.
Other Egg Tips
For a fluffy, cooked through omlette, turn down the heat and put a lid on.
For a perfect poached egg, use a fresh one and no need for elaborate whirlpooling or white wine vinegar, just have the water just about to start bubbling when you put the egg in. Then use the small bubbles to keep the egg together and make sure it doesn't boil too vigourously. Or cheat and use clingfilm with a drop of oil.