What you need:
Eggs x 2
Butter 1 tsp
1. Crack your eggs into your mixing bowl and whisk in with your milk, ensuring your milk has been measured correctly until the mixture has combined .
2. Melt your butter in a frying pan on a medium heat, once your butter begins to cause a slight foam effect swirl round to coat the entire pan.
3. Pour your mixture into the hot pan and leave for around 30 seconds, you may wish to season with a pinch of salt and pepper.
4. Using your wooden spoon push your mixture around the pan in different directions, you should notice soft fluffy folds beginning to develop.
5. It is important that you push your egg to cause these folds rather than stirring as it will break the egg into small pieces.
6. You should continue to do this to ensure that the egg does not stick to the pan.
7. Cook for a further two minutes or until 2/3s of the mixture has cooked.
8. Put your toast in the toaster, once popped generously butter.
9. Now remove your pan from the heat and continue to push the egg folds in different directions, the residual heat from the pan will continue to cook the eggs.
10. Serve on your toast and enjoy.
TIP: I enjoy a sprinkling of cheese in with my mixture, it adds something a little different to traditional scrambled egg.
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