Perfect Scrambled Eggs

Scrambled eggs in a pitta bread

Eggs is one thing that is really getting on my nerves… They are actually really difficult to cook – and get it right!

A couple of years ago we stayed in a B&B called Trenderway Farm in Cornwall. For breakfast I asked for my eggs to be scrambled and until this very day, I’ve never had or been able to recreate those delicious scrambled eggs. They were soft, creamy and utterly delicious!

I took to Youtube, as you do nowadays and scoured the videos on making the perfect scrambled egg. A million videos later (ok, maybe not a million, but an awful lot) and this is my version. It is not those of Trenderway Farm, but it certainly isn’t half bad. This was enough for two.


  • 4 fresh free range eggs, large
  • Sea salt and freshly ground pepper
  • 1 tablespoon butter


  1. The very first thing I’m doing is to crack open the eggs in a mixing bowl and add the salt. Beat the eggs and salt with an egg whisk until well combined and slightly frothy.
  2. Melt the butter in a pan over a very gentle heat and gently pour the eggs in.
  3. With a spatula, bring the eggs in towards the middle from the edges. Do this until two-thirds of the eggs have been cooked. Take off the heat and season with black pepper.
  4. Stir one last time before serving.

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