Scrambled Eggs

Instructions

1. Crack open 6 eggs into a bowl.
2. Add around 24 drops of lemon juice into the egg bowl.
3. Beat the eggs until the mixture well combined without any transparent bits floating around. (If you cannot get rid of the transparent bits, and don't like the white bits in your scrambled eggs, sieve the beaten egg mixture to get rid of the transparent bit.)
4. Add pepper and enough salt to get that zing like the author of "Salt, Fat, Heat, Acid" says! 😁
5. Heat a saucepan on low heat. Spread some butter onto the walls of the pan and pour in the beaten egg mixture.
6. Divide the 45g of unsalted butter into 4 parts. Add one of those parts to pan.
7. Keep Stirring the mixture slowly and scrape the eggs around the walls. DO NOT STOP STIRRING.
8. Once the butter dissolves add the next part and repeat until all the butter is used up.
9. 30 seconds before the eggs reach your desired creaminess, turn off the heat and serve it on the plate. The residual heat from the eggs will cook them.
10. Cut the spring onions into tiny pieces and garnish eggs.
11. (Tip: We like to have our scarmbelled eggs with buttered toast and slow roasted tomatoes. We cut a tomato into 1 inch thick discs, slow roast them on low heat with some olive oil and salt. Once they get a little charred on either sides, I serve them alongside my eggs. The juicy cooked tomatoes go so well with the eggs!)