How to scramble eggs
Scrambled eggs are perfect for glorious weekend brunches
• 2 medium or large Skea Eggs
• Salt and pepper
• 25g butter
• A splash of double cream (if you’re feeling fancy)
Our top tips for the ultimate fluffy scrambled eggs? Don’t have the heat too high, keep on stirring the whole time and remove the eggs from the pan while they’re still silky.
Put a small saucepan over a gentle heat. Crack the eggs into a bowl, gently beat and season. Add about a teaspoon of the butter into the pan and swirl it around. Once it starts to melt, pour in the eggs. Now the stirring begins. Use a pointed spoon so you can get into the corners of the pan. When the eggs are about three-quarters scrambled, remove them from the heat and add the rest of the butter. Add the cream and serve.
For the perfect luxurious brunch, you could pair scrambled eggs with some smoked salmon and toasted sourdough.