Scrambled egg

Difficulty : 2 star

Time: 10-15 minutes

This literally the same process as making a French omelet, the only difference you may ask is, instead of adding cheese and flipping it we immediately scrabble it when it changes from a liquid to a solid.

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Necessary items

• 3 eggs

• 1/6 tablespoon salt

• 1 tablespoon butter

• A pan

• A spatula

• A whisker

• A separate bowl

Start of by cracking the eggs in a bowl and thoroughly whisk them for about a minute. Next add salt to your liking, but 1/6 tablespoon is a minimum; let it sit for 3 to 4 minutes.

While you are waiting, heat up you nonstick pan and add in 1 tb of butter, keep your pan at medium to high heat. Swirl the melted butter around before adding the mixture.

After adding the mixture tilt the pan to evenly coat the pan, using a spatula gradually pull the mixture from the edges towards the centre. This will prevent the edges from burning and they will evenly cook.

Now the easy part, take the eggs and break them up into small bits using the spatula, what we require are small clumps of eggs. Don’t do it so violently that it turns into a undesirable mess but also not so gently that it doesn’t even break.

Now, simply serve on a plate.