How to make scrambled eggs

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Chef, Lee Streeton, from Brown's Hotel, London, shows us how to whip up perfect scrambled eggs

PREPARATION

Lee starts by cracking three eggs into a bowl, then whisks well and adds a good pinch of white pepper as well as a little salt.

COOKING

Always cook scrambled eggs on a medium-low heat to avoid ending up with a rubbery consistency. Slow cooking and plenty of stirring will give you a much creamier result, as will a few knobs of butter or a splash of cream. If you're using cream, add it at the same time as the seasoning, and if you use butter, put it in half way through the cooking process. Stir with a spatula rather than using a whisk, as that could break the eggs up too much.

Being a chef, Lee likes his eggs seriously creamy and still a little wet, but you can cooks yours slightly longer if you prefer. If you're really pushing the boat out, toasted sourdough and shavings of white truffle make for a truly bling breakfast, but when the basics taste this good, we're happy to keep it simple.

Get Lee's perfect scrambled egg recipe

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