Grade-A Scrambled Eggs

Ingredients:

Eggs - 2-3 large eggs per person.

Salted Butter

Black Pepper

Note: If you can get some medium sliced sourdough bread to serve it on, do it. It is worth the cost.

Note: You're going to see me labour the point here a lot. Keep stirring.

Method:

1. Use a cold pan, a frying pan or a sauce pan work just as well as each other. Do not turn the heat on yet.

2. Crack your eggs into the cold pan.

3. Add about 50g of butter per 3 large eggs.

4. Add some freshly ground black pepper to your taste.

5. Turn the heat onto low-medium and start stirring with a spatula. DO NOT STOP STIRRING. Do not be tempted to turn the heat up, this is A Grade eggs, not lazy fast eggs.

6. Use the spatula to scrape the cooked eggs off the bottom as they cook and keep stirring. If the eggs start to cook quickly take the pan off the heat to let it cool before putting it back on. Keep stirring.

7. Eventually the eggs will be glossy and creamy and there will be no uncooked egg left. It is time to serve.

8. Scoop onto hot buttered toast.