Soft Scrambled Eggs - Cafe quality

1. 1

   Turn stove element onto medium heat

2. 2

   Crack eggs and add milk to a non metallic bowl and whisk until mixture is well combined

3. 3

   Transfer to a small saucepan and place on heat

4. 4

   Constantly stir the eggs with plastic or wooden spoon every minute or so to gauge how quickly they are cooking.

5. 5

   When half of the egg mixture has started to congeal (for lack of a better word) place the saucepan lid on and remove from heat.

6. 6

   This allows the heat in the saucepan to continue to slowly cook the eggs.

7. 7

   Leave aside for approximately 3min.

8. 8

   Toast bread and add butter or margarine

9. 9

   Remove lid and mix eggs together, the eggs should not be firm however should be soft and 'together'

10. 10

    Transfer to toast

11. 11

    Optional extra: These eggs are amazing with fresh roma or truss tomatoes sliced under the eggs on the toast

12. 12

    Crack fresh salt & pepper to your liking

13. 13

    ENJOY!

* Per serving · 4 servings · Values may vary.

No additional tips available.