The Perfect Scrambled Eggs

Is there anything more satisfying than doling out portions of perfectly creamy scrambled eggs onto toasted sourdough? No, and that's a fact!

Melbourne has welcomed the weekend with a dark clouds and rainy skies, so before I head to the farmer's market for my local shopping fix I fueled up with these deliciously creamy eggs from Belleview Farm. I buy from this farm whenever possible - their eggs are so fresh and amazing, with proper orange yolks that you just don't seem to get at the supermarket anymore.

This is a slow process, so have patience - it'll be worth it!

Serves: 2

Prep: 5 minutes

Cook: 10-15 minutes

Ingredients

4 fresh eggs

50g butter

4 slices rye or sourdough bread

sea salt or chili salt, to serve (mine have a Japanese chili powder blend I buy from Gewurzhaus called shichimi togarashi)

Method:

1. Crack your eggs into a bowl and whisk together with a fork until completely combined.

2. Place a small frying pan over low heat and warm it very slowly. You want to find a point where you can almost still touch it with your fingers without burning yourself - almost! - before you go on.

3. Add half your butter to the pan. You want it to melt super slowly, and not go at all brown or foamy.

4. Once the butter is almost entirely melted, pour your eggs gently into the pan. Ideally, they won't hiss or spit at all because they are on such a low heat.

5. Leave them. Don't touch them! It'll be hard, but let them set on their own for a couple of minutes. Don't be tempted to raise the heat to hurry the process - you'll end up with big, uneven chunks of cooked egg and leftover raw bits.

6. Once the eggs are just starting to set around the edges, use a rubber spatula to sweep a path through the middle, separating the curds. Do this a couple of times until you've disturbed the set of the eggs, and then leave them again. Repeat this process after another couple of minutes. You should begin to see large, flat curds forming where you move the spatula.

7. Once you judge the eggs to be about 3/4 cooked, add the rest of the butter. Use the spatula to stir the melting butter through the eggs and break those curds up into smaller pieces, getting creamier as you go. Turn the heat off and continue to combine until they have reached the desired consistency.

8. Turn the eggs out gently onto your toast, top with salt or chili salt and enjoy! Worth the wait, right?