Soft Scrambled Eggs - Cafe quality

• 4 large eggs
• 1/4 cup Full cream milk
• 2 tsp butter or margarine
• 1 pinch of fresh cracked salt & pepper
• 2 slice of your favourite bread for toasting.

1. Turn stove element onto medium heat
2. Crack eggs and add milk to a non metallic bowl and whisk until mixture is well combined
3. Transfer to a small saucepan and place on heat
4. Constantly stir the eggs with plastic or wooden spoon every minute or so to gauge how quickly they are cooking.
5. When half of the egg mixture has started to congeal (for lack of a better word) place the saucepan lid on and remove from heat.
6. This allows the heat in the saucepan to continue to slowly cook the eggs.
7. Leave aside for approximately 3min.
8. Toast bread and add butter or margarine
9. Remove lid and mix eggs together, the eggs should not be firm however should be soft and 'together'
10. Transfer to toast
11. Optional extra: These eggs are amazing with fresh roma or truss tomatoes sliced under the eggs on the toast
12. Crack fresh salt & pepper to your liking
13. ENJOY!

eggs, cream milk, butter, salt

Taken from cookpad.com/us/recipes/337396-soft-scrambled-eggs-cafe-quality (may not work)