How to... scramble eggs

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1. Mix the eggs and a tablespoon of milk per egg in a bowl with some salt and pepper. Photos by Jane Dawber.

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2. Whisk well so you don't end up with lumps of egg white in the scrambled eggs.

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3. Melt a little butter in a pan - it should froth but not brown. Pour in the eggs.

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4. Once they start setting at the bottom, push away with a wooden spoon. Cook on medium heat to get a gentle coagulation. If scrambled eggs are overcooked they become tough and watery.

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5. Remove from heat while still a little runny - it only takes about 2-3 minutes. If you are feeling naughty, add a little cream just before the end.

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6. Serve on hot buttered toast. Finely-chopped chives or smoked salmon are good additions to scrambled eggs.

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Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

This week, how to scramble eggs.

If you would like to request a particular technique, please let us know. Write to Trick of the Trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz [2] with Trick of the Trade in the subject line.

To check earlier Trick of the trade columns visit: www.odt.co.nz/news/tags/trick-trade

More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com