Classic English Scrambled Eggs

Name: Classic English Scrambled Eggs
Cook time: 4 min
Total time: 4 min
Cuisine: British
Ingredients: 2 eggs; Ground black pepper; Rock salt; Butter

2 steps

Cook:4min

Lots of people whisk their eggs to death before they reach the hot pan. Scrambling an egg is a gentle art, not a manic thrashing around. In this recipe the seasoning does not go into the pan but follows afterwards. And in this recipe the egg is king so no drowning it in milk or cream or vulgar flavourings. Simple is best.

Updated at: Thu, 17 Aug 2023 12:09:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories235.9 kcal (12%)

Total Fat20.6 g (29%)

Carbs1.3 g (0%)

Sugars0.3 g (0%)

Protein11.3 g (23%)

Sodium886.8 mg (44%)

Fiber0.3 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

Instructions

Step 1

Add a knob of butter to a pan on moderate heat. Don't drown the eggs in butter so gently does it and, yes butter and not anything else.

Step 2

Once the butter has fully melted, crack 2 eggs directly into the pan. Leave them alone for a few seconds and don't be tempted to stir. Using a rubber spoon, gently start to stir and fold the eggs. Don't hack at them or try to cut them up or otherwise mangle the living daylights out of them. Just keep gently folding. The eggs will develop a golden yellow colour. As they start to set take them off the heat. They will still be cooking in the hot pan so gently keep folding. Lay them out on a plate or atop hot buttered toast. Now coarsely grind some black pepper and rock salt over the eggs and you are done.