Properly made buttered egg is lovely, even if we usually call it scrambled egg now.
It can make a celebration breakfast, along with smoked salmon and champagne, or a quick snack for any time of day.
Allow one and a half to two eggs per person.
You will need a saucepan which is not silicone lined. For some strange reason proper scrambled egg cannot be made in a non-stick pan. See the hint below.
Ingredients for 2:
30g (1 oz) Butter
3 - 4 Eggs
Salt and pepper
Put the butter into the pan and allow it to just start melting on a very low heat.
Break in the eggs and stir, not whisk, them. It should still be possible to see flecks of white when the eggs are cooked.
Raise the heat slightly.
Season with plenty of pepper, and a little salt. (If you have used salted butter this may well provide enough.)
The mixture will stick, and needs to be scraped more or less continuously from the bottom of the pan. This is an important part of the process of getting the correct texture.
When done, the egg should still be very soft.
If the pan has a thick base remove the egg from it quickly or it will go on cooking.
