Mark Greenaway’s Scrambled Eggs

Method

• Crack your eggs into a bowl
• Season the eggs with just a pinch of salt
• Add 3/4  the cream
• Whisk all together
• Melt the butter in a warm pan. Ensure your pan is not too hot as you don't want to burn the butter or fry the scramble too quickly
• Pour the eggs in to the pan and mix well with a heatproof spatula or wooden spoon
• Once the eggs are 3/4 cooked but still runny add the rest of the cream, a pinch of salt and some chopped chives
• Keep mixing until cooked.

A note from Mark: I like my scrambled eggs nice and runny, however if you prefer yours firmer just cook slightly longer once you have added the cream.