This versatile dish is loved by one and all. We are talking about scrambled eggs. You can cook it for breakfast, lunch or dinner. The scrambled eggs recipe can be prepared using very few ingredients. Begin by whisking eggs with a pinch of salt and pepper until the yolks and whites are thoroughly combined, creating a smooth and consistent mixture. Some can be prepared by adding milk or cream so that the eggs are more creamy; it depends on preference. Another step is heating a non-stick pan with medium-low heat and putting a tiny bit of butter or oil inside, letting it melt and coat the pan. Once hot, pour the eggs, beaten, into the pan and then just start stirring with a spatula. at the same time, get down on your hands and knees to scrape the bottom of the pan so that it does not stick. The secret to delicious scrambled eggs is to cook them low and slow, stirring continually until they are soft, fluffy and curdy. This recipe can be customised by including grated cheese and fresh herbs or saut ed vegetables for added flavour and texture as the eggs cook. The scrambled eggs should be removed from the heat when just barely set but still creamy since they'll finish cooking a little after taking them off the stove. They should be eaten immediately, served alone or with toast, bacon, or fresh greens. The scrambled egg recipe is not only incredibly fast and simple to make but also extremely versatile, making this the ideal choice for a meal at any time of day.

• 2 large eggs
• 1 tbsp butter
• Salt
• Pepper

• Begin by cracking two large eggs into a clean bowl. You must be quite careful not to get any shell fragments in the bowl, or it changes the feel of scrambled eggs. You can crack the two large eggs one at a time and directly into the smaller bowl to prevent shells from falling into the bowl prior to being transferred into the mixing bowl.
• Sprinkle the eggs with a pinch of salt and pepper. The salt, of course, will naturally perk up the flavour within the eggs.
• The pepper adds a warm spiciness. If you like, you can season the eggs now at this stage with other spices, such as a few sprinkles of paprika or a dash of hot sauce to give them extra flavour. Beat the eggs with a fork or wire whisk, ensuring that you mix the yolks with the whites thoroughly without streaks of white egg showing.
• Whipping gives a fluffier and more uniform scramble when beating well.
• Or, if you want this to be richer, you can add a dash of milk or cream, but again, this is optional.
• Put a non-stick pan over medium heat and let it warm for about a minute. This way, using a non-stick pan ensures the eggs will not stick to the bottom, so you get a smoother flow while cooking. You want the heat to be relatively temperate because if it is too hot and eggs cook too quickly, they'll end up rubbery.
• Add one tablespoon of butter to the pan with a gentle swirl so that the butter smooths over the whole surface. Not only will the butter stop the eggs from sticking together, but you can add a great flavour beyond the scrambled eggs.
• Add your beaten eggs to the pan once the butter melts. As the eggs make contact with the butter, you will know that they are at the right heat because they will sizzle gently. If your pan gets too hot, you should temper your flame a little so that you will not overcook your eggs.
• Let the eggs be left undisrupted for about 1-2 minutes. This will set the edges while the centre remains a little runny. The eggs should start to thicken at the edges while the middle stays soft. Once the edges are set, use a spatula to stir the eggs gently. Start by pushing the eggs from the side of the pan to the middle. This would develop soft, curdy textures. Don't over-stir, though, since you might end up with broken curds and eggs that are no longer light and fluffy.
• Occasionally, stir the eggs gently with a pushing motion from side to middle of the pan.
• Let it cook for another 2 to 3 minutes. The eggs should be almost set but still liquid in a few spots. The liquid will be what gives the cake its soft, creamy texture.
• Once the eggs are mostly set but still a bit runny, take the pan off the burner. The residual heat remaining in the pan will scramble the eggs to perfect doneness, and there is no further need to continue heating them over the stove.
• Stir up the eggs one last time and cook until they have reached the desired consistency. Generally speaking, it is recommended that you let the scrambled eggs cook for one minute longer to yield firmer scrambled eggs. Scrambled eggs are soft and moist. The scrambled eggs should be cooked for as little time as possible over the heat so that all liquid is retained and not evaporated.
• Transfer the scrambled eggs to a plate for immediate serving. Scrambled eggs are wonderful served directly from the pan when they can still be served hot and runny. Serve with a sprinkle of fresh chopped herbs such as chives, parsley, or dill or with toast, bacon, or other breakfast favourites.