I woke up craving eggs. Fluffy, scrambled eggs. Pure. Simple. Delicious!
There are loads of ways to make scrambled eggs and everyone likes theirs differently: runny, overdone, coarse, fine, milky, whites only…. the list goes on and on. Mine taste the best (for me, of course) – very coarse and slightly shaky, just set, with basic seasoning and nothing else added
Here is all you need if you like the sound of that:
3 fresh free range eggs – I friend of mine got these from under their hen this morning…literally!
A splash of olive oil, sea salt and freshly ground black pepper
Heat the olive oil in a deep pan and break the eggs straing in, one at a time. By the time you throw the shells away, the eggs have already started to cook underneath. Season with salt and pepper. Scramble gently with a couple of strokes of a wooden spoon, shake and let the eggs set for 30 secs. Stir and shake again. Leave for about a minute and voila! Eggy perfection, marbled with lovely juicy yolk, deep orange in color and still slightly runny.
I love eating my eggs straight from the pan, scooping with pieces of warm french bread, who has time to waste in plating? Yumm!