I typically cook my scrambled eggs using only eggs, salt, and butter. I prefer to use butter for cooking and gently fold the eggs with a spatula or chopsticks as they cook. My goal is to achieve a slightly moist surface when I turn off the heat. While I wash the glass jug I use to beat the eggs, the residual heat from the frying pan continues to cook them.

While scrambled eggs made with butter are delicious, I believe that eggs made with lamb fat are even better. I often enjoy a couple of lamb chops for lunch, so I keep the fat in the frypan overnight. The next morning, I heat the lamb fat and pour in the beaten eggs. I use the same cooking technique as I would with butter, but the difference is that the eggs take on a rich lamb flavour and develop attractive flecks of old fond, which I personally find appealing.

How do I cook lamb chops?

I cook lamb chops in a frypan over medium heat for six minutes on each side, resulting in caramelised meat and rendered fat.

How do I cook scrambled eggs?

I beat the eggs and whisk in some salt.

Next, I gently heat the frying pan and wait for the fat to liquefy.

I add the eggs and allow them to begin setting. As soon as I notice the edges starting to firm up, I use a spatula to gently draw the eggs toward the centre. This movement allows the liquid egg to flow back into the spaces left by the set egg. I repeat this process a few times around the pan until there is no free-flowing egg left, but the surface still looks moist.

I then turn off the heat and let the eggs continue cooking with the residual heat of the frypan.

Finally, I transfer the scrambled eggs to a dinner plate and, if needed, season with some flaky salt.

Questions for feedback.

Please share your answers in the comment box.

• How do you cook scrambled eggs?
• Do you use flavoured fat for your scrambled eggs?

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