About this recipe:Mmm, scrambled eggs. Quick, nutritious and versatile, you can serve these up for breakfast, brunch, lunch, supper - whenever you fancy, really! Their fluffy, creamy texture should mean they're a big hit with everyone, no matter how young or old.
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:5min › Cook:6min › Ready in:11min
Crack the eggs into a bowl, add the milk and seasoning and whisk until well mixed.
Melt the Dairygold in a non-stick pan then pour in the eggs. As soon as the eggs even suggest that they might be starting to set, use the spatula to pull across the pan gently so that large, soft clumps form.
Keep repeating this action until the texture starts to thicken and no liquid egg mix remains. Just be careful not to stir the eggs constantly – you'll only make them tough.
Once they're cooked, remove from the heat and serve immediately.
A little chopped chives or basil really lifts the flavour. They're lovely with smoked salmon or sliced ham.
They make a perfect component of a fry-up. They go great with cooked mushrooms, cherry tomatoes or spinach. And sometimes, the simplest way is best – heaped on top of two crisp slices of toasted brown bread.