Back to basics: Scrambled eggs

Basic

Whisk 10 free-range eggs with 1⁄4 cup cream until well combined. Melt 80 g butter in a large pan over a low heat, then add the eggs. Using a wide spatula, gently fold the eggs away from or towards yourself (not both directions) rather than stirring to keep them light and fluffy.
Make sure you are scraping the eggs from the bottom of the pan as you go so they cook evenly.
Once the eggs begin to set into bigger folds, remove the pan from the heat; this makes it easier to control the pace at which they cook. Season to taste.

BRILLIANT

Melt 80 g butter in a pan over a medium to low heat, then break 10 free-range eggs into the pan and start folding the eggs at a slightly quicker pace than described for basic scrambled eggs.
Make sure all the yolks are broken and mixed with the whites. Fold until set and combined, then remove from heat. Season and sprinkle with snipped chives.

Serve with: Smoked salmon and spinach Spoon the hot scrambled eggs into 4 bowls. Divide 200 g flaked hot-smoked salmon between the bowls and top with fresh baby spinach.

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