there are as many different ways of breaking an egg as there are for making scrambled egg. here's a couple that i use depending on the why of using this simple cost effective dish.

for accompaniment to a breakfast dish such as smoked salmon with soft white cheese, lemon and cracked black pepper on a bagel i use the melted butter technique. You add the beaten egg to melted butter that covers the pan base and start to draw the setting egg mixture into the center from all around the pan until the mixture starts to set. The mixture leaves a ribboned effect which compliments the colour of the salmon mixture perfectly. Personally I prefer this not too runny but still moist enough to give a light lift to the salmon and cheese mixture.

Another way of making it involves milk. I wouldn't use this recipe with the salmon but rather with a full fried breakfast on one of those short break self catering holidays. This involves heating some milk that just covers the base of the saucepan with some butter and cracked black pepper. Do not however let it boil as this will change the milky flavour that you are trying to retain. Whisk the eggs until mixed thoroughly and add to the milk. Let the mixture start to set and then start to draw from the outside of the pan into the center until the consistency is as you prefer it. Personally because the full breakfast should have beans and tomatoes as well as bacon, sausage, fried bread or toast, flat mushrooms, black and or white pudding, maybe some hash brownies or potato waffles, I prefer this type of scrambled egg to be firmer so that you can mop up all those juices.

And for the adventurous, you can always add some chopped chives, or parsley to the egg as it cooks or for garnish. Enjoy

Learn more about this author, Shaun Parrin.
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