Scrambled eggs plain

Ingredients for 2 servings:

• 4 eggs
• e.g. milk (half of the beaten egg mixture)
• 2 pinches of salt
• 1 tbsp butter, cold

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

Basic recipe

Briefly mix the eggs with a fork, as you would for an omelet. Add salt and the milk (not used for omelets) along with half of the butter, cut into small pieces. Be careful not to overmix the egg mixture, so the scrambled eggs don’t become tough, but remain light and fluffy. Melt the other half of the butter in a non-stick pan, not too hot, unlike for an omelet. Pour in the egg mixture and, using a wooden spatula, scrape up any egg that has set on the bottom, pushing it aside so more egg can set, which is then scraped up again. Continue in this way until the desired consistency is reached. The scrambled eggs are perfect when they have become a light and creamy consistency. You can also add 1 tablespoon of finely diced chives to the scrambled eggs, or prepare them with rendered bacon, cooked mushrooms, or steamed asparagus tips.