Richard & Stephen's Scrambled Eggs
Method
- Take six large eggs, six tsps low-fat milk, 3 dashes of salt and 1 tbsp of butter for frying.
- Heat a large non-stick pan, whisk eggs with milk and salt and beat vigorously for 2 mins.
- Melt butter, add egg mix. Don’t stir until you see the first hint of setting.
- Now start the Martha Stewart scrambling technique – using a spatula or flat wooden spoon, push eggs toward centre while tilting pan to distribute runny parts.
- Continue as eggs set. Break large pieces as they form.
- When the push-to-centre technique is no longer cooking runny parts, flip over the eggs and allow to cook 15-25 secs longer.
