SCRAMBLED EGGS

• 4 eggs

• 2T water

• 2T butter or oil

• salt and pepper, to taste

• toast to serve

1 Whisk the eggs and water in a medium bowl using a balloon whisk. 2 Place a pan on low heat and add butter or oil. Pour in the egg mixture and leave to cook for a few minutes before you give it a gentle stir, lifting from the bottom and letting the uncooked egg run into the space your spatula leaves.

3 Be careful not to overcook the eggs or the dish will become rubbery.