THE VERY BEST SCRAMBLED EGGS

We can’t think of a nicer, more romantic way of celebrating Valentine’s Day than starting with breakfast in bed. Simple, freshly made scrambled eggs are such a treat but few get them right, so try this easy method for success. The only difficult part is w

SERVES 2 EASY

Serve them straight from the pan with hot buttered toast, plenty of coarsely ground salt and pepper, and good coffee or cappuccino. The water creates steam, making the eggs lighter, and the cream makes them creamier. 4 extra-large eggs

15ml (1 tbsp) water

15 - 30ml (1-2 tbsp) cream, optional A good pinch of salt

15ml (1 tbsp) or a generous knob of butter

Break the eggs into a bowl and add the water and cream if using. Add the salt and, using a hand whisk, whisk the eggs until well mixed — less than half a minute. Add the butter to a 20cm nonstick pan and place over medium heat. When the butter stops foaming (don’t let it brown) pour in the egg mixture and cook without stirring until a thin layer of cooked egg appears around the edge of the pan. Then, using a spatula, gently push the uncooked egg in the centre to the edge of the pan to cook evenly. For soft eggs it will take about 2 minutes; if you prefer them more set, cook a little longer, remembering that they continue cooking once you’ve removed the pan from the heat. Serve immediately.

JAZZ UP THE EGGS WITH EASY TOPPINGS:

Feta cheese and cayenne pepper or chilli flakes; chilli sauce; lightly fried finely chopped onion or spring onion and bacon; freshly chopped parsley; a dollop of pesto. — Hilary Biller