How to scramble eggs
Steven Saunders whips up some creamy, dreamy scrambled eggs - the perfect Sunday night supper.
Break your eggs into a bowl, 2-3 per person, and whisk with a fork so they are just broken up but you can still see separate strands white and yolk in the mixture. Season with salt and white pepper.
Melt a knob of butter in a non-stick saucepan, drop the eggs in and give them a quick stir. Put the lid on and leave them to cook over a medium heat for a minute or two. Occasionally give them a gentle stir with a wooden spoon. You want them just set but not rubbery. Serve on hot buttered toast... or try Steven's herb and salmon flecked eggs for a special treat.