My ‘most days’ breakfast is scrambled eggs on rye bread toast, and it is noticeably better with day-old eggs fresh from your own chickens.
This method works on medium heat, but the pan should be preheated.
Aim to serve it creamy and piled high with curls, but not browned.
Preparation time 2 minutes
Cooking time 2-3 minutes
75mls of milk (25mls per egg)
dash of olive oil
3 teaspoons of chopped Italian (flat) parsley
salt and pepper to taste (you will also lightly season as you serve)
briskly beat in a jug with a fork, but not to a froth
pre-heat nonstick frying pan
spray with cooking oil (caution it can flame) or add a small knob of butter
pour in scrambled eggs mixture
in about 30 seconds the mixture on the edges begins to set, use a silicone egg spatula to push the firmer egg into the centre
Work the mixture slowly occasionally lifting from the bottom and folding into curls
lifting is gentle and keeps the egg together whereas mixing and beating would get rid of the curls that mark scrambled eggs
the aim is to have the lower three quarters of the scrambled eggs set, with the top surface slightly runny,
remove pan from heat and leave mixture in pan for the top to set.
lightly season with salt and pepper
serve onto buttered toast