Student cookbook: Pan-scrambled eggs

Scrambled eggs shouldn't actually be cooked too quickly, but it speeds up the process if you cook them in a frying pan rather than a small saucepan, particularly if you're cooking for a crowd. Serves: 2 Cooking time: 5 mins A good chunk of butter (or butter-substitute spreads at a pinch) – about 15g if you want to weigh it 5 large eggs or 6 medium ones 1 tbsp milk or cream Salt and pepper Put the pan over a low heat and melt the butter. Beat the eggs lightly, add the milk or cream and season with salt and pepper. Keeping the gas or ring on the lowest setting, add the eggs and keep stirring until they form soft curds. Serve on hot buttered toast or toasted muffins. Tip: You can add loads of extra ingredients to scrambled eggs but some, such as mushrooms, onions and peppers, are better cooked first, otherwise they can make the eggs watery and turn them a cruddy colour. If you find some cheap smoked salmon, you can also fold in a few strips of that right at the end.