Cooking - The perfect scrambled egg

In my opinion the perfect scrambled egg needs to be prepared by contradiction. Firstly, place all ingredients in a small saucepan.
I go for:

• 2-3 large eggs a person
• about a tablespoon of milk
• a lump of butter (or butter substitude)
• salt
• pepper
• some mixed herbs

Now begin to heat on a low heat. This is where to contradiction comes in. You must not let the egg clump together. Since the egg does this naturally its almost impossible. Under no cirumstances let the egg stick - this is also almost impossible. Low heat makes much of this possible. If it starts to stick take it off the heat, and stir vigorously. Lower the heat as it starts to thicken. The whole process should take about 10-15 mins. Once it has thickened to a slightly runny constituency, take off heat fully. The remaining heat should finish it off.

The eggs are quite easy to do on their own, but of course you want something other than eggs! So the problem occurs - how to get the bacon and toast (my favourite) ready whilst focusing completely on the eggs. My trick is to heat the oven and make the toast first. The bacon should be started early, and taken out and put in the oven before the all important last minute.

This process can be extended to producing excellent english breakfast. Warm plates and carefuly preparation are the keys.

Now back to tech!