{Scrambled Eggs}

Finally! A proper post about a recipe that includes a picture. It really has been busy, what with assignments, and umm, homework, and umm, more assignments, and, er, books to be read....
Anyway, 'nuff said, or really, 'nuff complaining; I shall deliver the next recipe to you right this instant. I must say, personally, I hate scrambled eggs. Every time I've eaten them they're watery and gross. But these are the creamiest, the easiest and the tastiest scrambled eggs I've ever made; or eaten, for that matter, if I do say so myself.

Scrambled Eggs

1-2 eggs per person
1 tablespoon of butter per egg

1. Melt the butter in a frying pan on low to medium heat. Crack each egg into the pan individually; if they are beaten beforehand, they go tough, likewise if milk or cream is added.
2. Gently break the yolk once the eggs have hit the bottom of the pan. Wait until the whites have just started to set, then gently stir the eggs so that they are evenly cooked. Stir the butter through at the same time.
3. Do not over stir eggs. They should be lumpy and a mixture of white and yellow. Let them cook until they are not quite set--they will continue cooking once served, from their own heat. Serve on or beside toast or english muffins. Sprinkle salt, pepper and/or chopped herbs on top. If the pepper is added whilst cooking, it will go bitter.

And that's it!

Ta-da! Upside-down knife & fork and everything!!