Simple Pleasures - Scrambled Eggs

After my disastrous week of cooking deserts  ( Pineapple Mess Cake & Chocolate Rice Pudding, Slow Cooker version), it seemed sensible to stick to some tried and trusted recipes, and simple pleasures such as Scrambled Eggs.

The secret to good scrambled eggs is, not surprisingly, making sure you use the best eggs you can buy. I use fresh, free range eggs. If you can get specialist eggs from a particular breed of chicken or if you can pick them up from a local farm, that's even better.

I like to serve mine on a piece of wholemeal toast that's been generously spread with butter. Then I sprinkle with fresh parsley. Up until recently I would have always recommended Worcestershire Sauce as the perfect condiment to scrambled egg but since I've discovered Sriracha (a Thai chili sauce) I now always have that with my scrambled eggs.

How to make scrambled eggs....
For 1 person

2 x large, good quality free range eggs
splash of milk (probably about 3 tablespoons)
a knob of butter
salt & pepper

Method
Whisk up the eggs and milk in a jug
Season with salt and pepper
Over a low heat, melt the butter in a thick bottomed pan or even a non stick frying pan is good.
Pour in the egg mixture and stir/scramble occasionally until it's just cooked. Over cooking will make it rubbery.
Serve on hot buttered toast.  
Eat as is, or spice it up with your favourite sauce.
Chopped parsley or chives are also an excellent addition.