Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

Recipe by Samuel Holden
READY IN: 15mins
SERVES: 1
YIELD: 1 serving
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
  • Break eggs and whisk until mixed.
  • Whisk in the milk mix.
  • Heat the butter until melted in a *VERY* heavy based pan.
  • When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
  • Go around the edges and then scrape the bottom of the pan.
  • The eggs will coagulate and thicken.
  • When there is no liquid left turn the heat down low and add the cheese.
  • Stir until cheese is melted.
  • Toast the bread and butter it.
  • Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
  • Eat immediately.
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