Ingredients (for two people):

  • 6 eggs
  • a few pinches of salt
  • a few pinches of pepper
  • cup of milk
  • butter
  • a few drops of Tabasco sauce
  • bread
  • 5 sun-dried tomatoes (optional)
  • cup of feta cheese (optional)

    1. Begin by cracking the eggs into a bowl and beating them with a fork or a whisk.

    2. Next, add a few pinches of salt and pepper and a few drops of Tabasco, mixing all the while. Now, there are different schools of thought on the milk thing. Some people like to add a few splashes of milk (half a cup) to reduce the eggy taste of the dish, but we think that milk can sometimes make the dish a little watery.

    3. Drop a tablespoon of butter into a pan.

    4. When the butter is melted, pour the egg mixture into the pan. We strongly recommend that you keep the pan on a low flame because scrambled eggs are notorious for sticking to the pan.

    5. The eggs will cook in layers that you should occasionally scrape from the bottom of the pan to allow uncooked mixture access to the heat. But be gentle and you'll be very grateful if you use a non-stick pan.

    6. The eggs will be done when they have solidified up into nuggets of cooked clumps. Some people like their eggs a little runnier and others are into a drier version - the conservative way to go is to keep it dry. So keep cooking until there's no liquid egg left and your nuggets are golden brown.

    7. Serve the eggs on top of buttered slices of bread and sprinkle with a little more salt and pepper. You're done!

      SoYouWanna know more? Check out our full-length article SYW cook a romantic breakfast?