As with fried eggs there aree plenty of ways to ruin scrambled eggs. This is my method.
Take a thick bottomed skilett, prefereably non-stick.
Put it on a medium to low heat and add 15-30 g of butter and allow it to melt until it coats the pan.
In a liquidiser place the eggs, salt and pepper to taste and about 300 ml of milk for every 3 eggs.
Cook for approximately 5 minutes on the low heat and use a wooden or silicon spatula to scrape the setting scrambled eggs from the bottom and sides of the pan.
Before all the liquid has evaporated turn off the heat.
