Perfect scrambled eggs recipe
- Bill Granger
Published: January 24, 2013 at 2:17 AM
Save recipe
Easily doubled
Easy
Total time: 10 mins
A star rating of 4.8 out of 5.152 ratingsRate
loading...
Learn how to make scrambled eggs in a pan with this easy, foolproof recipe. This speedy breakfast is packed with protein and takes just 10 minutes.
Gluten-free
High-protein
Low sugar
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Homemade rye bread
A star rating of 4.4 out of 5.29 ratings
Air-fryer fry-up
A star rating of 5 out of 5.4 ratings
Cheesy scrambled egg croissants
A star rating of 4.5 out of 5.15 ratings
For a hands-off, protein-packed breakfast, check out our air fryer omelette.
Ingredients
Nutrition
Units:
MetricUS
-
2 large free range eggs
-
6 tbsp single cream
or full cream milk
-
a knob of butter
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving (with milk)
-
kcal377
-
fat33g
-
saturates17g
-
carbs2g
-
sugars2g
low
-
fibre0g
-
protein18.98g
high
-
salt0.6g
Ad
Method
-
step 1
Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
-
step 2
Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.
-
step 3
Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
-
step 4
Let it sit for another 10 seconds then stir and fold again.
-
step 5
Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
-
step 6
Give a final stir and serve the velvety scramble without delay.
RECIPE TIPS
GETTING THE BEST RESULTS
Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don't over-stir - think of theseas folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.
MORE SCRAMBLED EGGS IDEAS
For more creamy eggs inspiration, check out these scrambled eggs recipes with a twist.
Recipe from Good Food magazine, March 2003
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.152 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...