Before you get started, here are some common mistakes:
- Don’t let your pan get too hot, if the pan is too hot the eggs will cook too quickly, burn and rather than be lovely and light, have a rubbery texture.
- Don’t be rough and move the eggs too much, light gentle movement will help the eggs stay light and not break up.
- Don’t overcook the eggs, this will also make them tough and rubbery. Remove them from the heat when still a little wet in places. The residual heat from the pan and the eggs will finish cooking them through.
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Method:
- Whisk 2-3 whole eggs with 20-30mls milk, a good pinch of sea salt and pepper.
- Heat a medium frying pan over a low heat, add a knob of butter and when foaming, pour in the eggs and leave for 60-90 seconds to begin to set.
- Gently pull the egg from the edges, into the centre of the pan. Turn and tilt the pan so the runny egg takes up the available space and runs off the set egg, this gentle pulling will make egg “ribbons”.
- Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two, this will let the egg gently finish cooking in its own heat.
- To serve, place on top of 1-2 pieces of well-buttered toast and finish with a sprinkle of fresh herbs if desired.
This article originally appeared on 7News.