Proper Scrambled Eggs on Toast
You want some proper scrambled eggs? Try this. The two things that matter: low heat and patience. And my little secret, stock powder instead of salt, for more flavor.
Ingredients
- as many as you're making eggs
- 1 tbsp milk (a little splash)
- 2 knobs butter, plus more for the toast
- 1–2 slices bread, toasted
- a few cracks black pepper, plus extra to serve
- a pinch stock powder (instead of salt)
Method
- 1
Crack the eggs into a bowl, add a little splash of milk, about a tablespoon, and whisk.
- 2
Add some cracks of black pepper and the stock powder, then whisk again.
- 3
Get a pan on low heat, very important that it's low, and melt a nice knob of butter. Keep the second knob ready.
- 4
Pour in the egg mixture and keep stirring. Be patient. If you like bigger clumps, stop stirring for a second.
- 5
When the eggs start to come together, add the second knob of butter and take the pan off the heat, they're almost done. Keep stirring until it all comes nicely together.
- 6
Butter your toast, layer the eggs on top, and finish with a few extra cracks of black pepper.
4 tools I used.
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