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Scrambled eggs back in the shell

SERVES 1

This is a cute way to give scrambled eggs to little ones. I think the best scrambled eggs are cooked slowly over a low heat until almost set but still creamy, then taken out of the pan straight away to avoid overcooking.

1–2 eggs, as preferred

1 tsp regular or double cream

a little knob of butter

sea salt and freshly ground black pepper

To serve

hot buttered toast

1. Using either an egg topper or a little knife or spoon, carefully open the egg at the top as you would a boiled egg. Pour the egg into a saucepan and add the cream and butter, season with salt and pepper and beat well with a fork or whisk. Place the empty eggshell in an eggcup (see tip).

2. Scramble the egg over a low heat, stirring all the time. When the egg is just cooked but still soft and a bit runny, spoon it carefully back into the eggshell. Serve with a teaspoon and lots of hot buttered toast.

TIP

You can rinse the eggshell and dry it in the oven, if you wish. Place it, cut side down, on kitchen paper in a very cool oven, preheated to 100°C (212°F), Gas mark ¼ for 10 minutes.