Jesse Mulligan's perfect scrambled eggs
- Heat a frying pan over a low heat (if you're using gas, consider buying a simmer plate as the lowest setting may be slightly too hot).
- Crack eggs into a bowl, add a little salt and pepper and break the yolks up with a fork.
- You're not trying to beat them, you just want them mixed up - about two-thirds of the way to being a uniform colour throughout.
- After a few minutes, when the pan has heated up, drop a knob of butter in.
- If you've got it right, hopefully it'll melt slowly, not instantly liquefy and sizzle (and not sit there doing nothing, as if to mock you).
- Pour the eggs into the pan and immediately start stirring with a wooden spoon.
- You're trying to prevent any egg from sticking to the bottom, and over the course of the next 10 minutes or so you will slowly lose this battle.
- When it's lost, your eggs will be scrambled and ready to serve.
- You are not permitted to leave the stove area. You must keep pushing at that egg the whole time.
- The longer it takes, the creamier your eggs will be - 20 minutes would be too long, but 3 minutes would be too short.
- Feel free to adjust the heat in either direction to help you achieve your goal of 10-minute eggs.
- Slowly, everything should turn solid. When there's no liquid left, your eggs are ready.
- Shake over a bit more salt at this point if you like.
- Serve on toast with some chopped parsley (curly or flat-leaf), or even a drizzle of truffle oil if you're feeling decadent.