4 large eggs
Cornish Sea Salt Crystals, to season
Knob of butter
The secret to perfectly scrambled eggs is cooking them over a low heat without much stirring, this will result in large silky flakes of cooked egg. It’s important to season the eggs before you cook them.
Lightly beat the eggs with the salt in a jug. Heat the butter over a low heat in a large non-stick pan. Once melted, pour in the eggs.
Occasionally stir the eggs with a wooden spoon, bringing in large flakes of cooked egg from around the edges. Don’t be tempted to over stir or you will lose the large pieces of soft egg. Continue cooking over a low heat until the egg is just set (it will continue to cook once you’ve removed the pan from the heat). Taste and season with more salt if needed, and serve immediately.