Start your day with the perfect scrambled eggs, thanks to chef, Lee Streeton at Brown's Hotel
Watch the step-by-step video of chef Lee cooking these scrambled eggs
1. Crack your eggs into a bowl, and beat with a fork. Season with salt and white pepper.
2. Warm up a frying pan over a medium heat - you don't want your eggs cooking too quickly. Add a knob of butter and allow it to melt.
3. Add your beaten eggs to the pan and use a spatula to keep the eggs moving. When the eggs get to the halfway point and eggs are starting to scramble, take the pan off the heart and add the rest of the butter. Put the pan back on the heat to melt the butter and keep folding the mixture to make sure the eggs cook evenly.
4. When your eggs hold their shape but still have a runny quality they are ready. You want them to tumble out of the pan, not drop out in a dry, rubbery lump.
5. Serve with sourdough toast and smoked salmon, for an indulgent breakfast.
© Lee Streeton at Brown's Hotel
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