Danielle Alvarez's buttery scrambled eggs

I once worked as a breakfast cook and I can tell you I've made a lot of eggs this way, and people always love them. Whisking the eggs vigorously helps ensure a velvety texture. Once the butter has coated the bottom of the pan, push the remainder right to the centre and it will gently melt into the egg folds.

INGREDIENTS

• 6 eggs
• 40g butter, cold
• finely chopped chives
• salt and pepper
• toast, to serve

METHOD

1. Crack eggs into the bowl and whisk very well.
2. Set a nonstick pan over low-medium heat. Add in the butter and swirl around, but before it melts, add in the eggs. Let the eggs set for 10 seconds then use a rubber spatula to pull the set eggs into the centre to form soft egg folds. Continue folding, being sure to keep the butter in the middle.
3. When the egg is almost set and has no runny bits, plate onto two plates.
4. Season with salt and pepper and scatter with chopped chives. Serve with toasted sourdough.

Serves 2

This recipe is from Good Food's new TV show, Good Food Kitchen, premiering on Channel 9 at 1pm Saturday, October 9, or catch up on 9Now.