Having spent the last 18 years in education, one thing that I have learned to be very nervous of is what I call "industrial" scrambled eggs. This is the yellowish mess you find in any canteen. This is no reflection on the catering, it is simply that scrambled eggs are something that should be cooked at home. Not for hundreds of people.
So here you go. Scrambled eggs. The proper way.
So here you go. Scrambled eggs. The proper way.
Ingredients
Method
Melt a good knob of butter in the pan. Add the eggs, quickly followed by the milk. Stir like crazy. You should be on a high heat. The eggs will begin to scramble. Add a sensation (technical term meaning a small bit!) of Worcestershire sauce. This gives it a bit of zippp.
Season well.
I was hungry so added some ham. Doing this makes cheap (nasty) ham go further.
Serve on toast with plenty of ketchup.
- A splash of milk
- Butter
- 2 Eggs
- Worcestershire Sauce
- Salt and Pepper
- Ham, optional
- Ketchup, frankly not optional
Method
Melt a good knob of butter in the pan. Add the eggs, quickly followed by the milk. Stir like crazy. You should be on a high heat. The eggs will begin to scramble. Add a sensation (technical term meaning a small bit!) of Worcestershire sauce. This gives it a bit of zippp.
Season well.
I was hungry so added some ham. Doing this makes cheap (nasty) ham go further.
Serve on toast with plenty of ketchup.
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