Scrambled eggs are simple to make and provide an excellent foundation for a meal.
The beauty of eggs is that they don't need to be refrigerated, last for ages, and are perfect standby protein base for a meal.
The cardinal rule for scrambled eggs: NEVER make them in a microwave, it's sacrilege!
The secret to the best scrambled eggs is to cook them slowly, in a saucepan.
I usually eat three eggs or if cooking for a group, allow for 2.5 eggs per person
Knob of butter
Pinch of sea salt
Pinch of pepper
Use a thick-bottomed pan.
I don't like washing up, so if I'm cooking for myself, I just melt the butter in a small saucepan and break the eggs in to the pan.
I use a wooden spoon or spatula to mix the eggs from the moment they're introduced to the pan.
I don't bother whisking them separately first.
If I'm cooking for a group, I'll whisk the eggs in a bowl first, using either a large fork or a hand whisk. I interfere as little as I can with the eggs. They don't need to be whisked a lot.
Mix the eggs gently while they're cooking making sure to "rotate" the egg on the base of the pot. The eggs should never stick to the bottom of the pot. If they do, then it's too hot.
Decide yourself what you'd like to eat with them, if anything. Smoked salmon and bacon are my favourite, but cold meats are great too.