Creamy Scrambled Eggs

Eggs loosened with a little milk and cooked slowly so they stay soft and custardy instead of drying out. The whole thing takes less time than making toast.

Time: 10 min · Breakfast

Ingredients

• eggs — 5 pcs
• milk — 0.5 cups
• salt — 0.5 tsp
• black pepper — 1 pinch
• butter — 2 tbsp

Instructions

1. Beat the eggs lightly with a fork — just enough to break them up, not to froth them.
2. Stir in the milk, salt and pepper.
3. Melt the butter in a frying pan over low heat and swirl it up the sides.
4. Pour in the eggs and let them sit for a few seconds, then stir slowly, scraping the base of the pan as curds form.
5. Take the pan off the heat while the eggs still look slightly underdone — they finish cooking in their own heat.
6. Serve straight away on warm toast.

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