Perfect scrambled eggs

Perfect scrambled eggs

Learn how to make perfect scrambled eggs time after time with Bill Granger's recipe

Difficulty and servings

Easy

Easily doubled

Preparation and cooking times

Total time

Takes 15-20 minutes

Gluten-free

Method

  1. Lightly whisk the eggs, cream and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
  2. Heat a small non-stick frying pan for a minute or so, then add the butter and let it melt. Don't allow the butter to brown or it will discolour the eggs. 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. Let it sit for another 10 seconds then stir and fold again.
  3. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay.
Try

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.

Per serving (with milk)

254 kcalories, protein 18.0g, carbohydrate 4.0g, fat 19.0 g, saturated fat 7.0g, fibre 0.0g, salt 0.6 g

Recipe from Good Food magazine, March 2003.

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Latest comments and suggestions

Results 1-20

  • Binder photo alibaby

    19 December 2007

    alibaby rated this recipe

    4 stars

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  • Binder photo alibaby

    19 December 2007

    alibaby commented on this recipe

    The time is 2-3 minutes. Not 15-20!

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  • Binder photo omoarewa

    20 January 2008

    omoarewa commented on this recipe

    thanks you BBC GOOD FOOD this opportunity, i really apreciate the updating! Adebayo Bello.

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  • Binder photo Millar

    17 April 2008

    Millar rated this recipe

    5 stars

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  • Binder photo jamesmichael

    30 June 2008

    jamesmichael commented on this recipe

    Beat eggs and add all ingredients into a Pyrex Measuring Jug, Stir well, put in Microwave on Low or Simmer Heat for 1/2 minute, stir well and cook for further 1/2 minutes till the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay. Saves stannding over them on the hob.

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  • Binder photo cathgoodwin

    13 July 2008

    cathgoodwin commented on this recipe

    microwaved eggs are fowl james.

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  • Binder photo Denise

    21 January 2009

    Denise rated and commented on this recipe

    5 stars

    I remember scrambled eggs as horrible rubbery and barely edible but this method is fantastic! Loved the result and it only took 2 - 3 mins in a pan, who would cook eggs in a microwave? :-)

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  • Binder photo steve

    26 January 2009

    steve commented on this recipe

    I just beat 2 egss together with a bit of salt, and cook them in a small saucepan with a knob of butter. Just keep stiring the mix - it takes less than a minute!

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  • Binder photo Mrs Horse

    04 February 2009

    Mrs Horse rated and commented on this recipe

    5 stars

    I followed the exact 'recipe' and the results were AWESOME! My future husband was drooling over them this morning - so so good! and they only take like 3 minutes - even better!!

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  • Binder photo food!♥

    01 March 2009

    food!♥ commented on this recipe

    it has too much sat fat, might just put olive oil instead and reduce the cream

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  • Binder photo food!♥

    01 March 2009

    food!♥ commented on this recipe

    i meant olive margarine *

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  • Binder photo Taprobane

    23 June 2009

    Taprobane commented on this recipe

    Worked perfectly first time. Brilliant.

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  • Binder photo kazmonty

    06 July 2009

    kazmonty commented on this recipe

    Add some thinly sliced smoked salmon to the mix before cooking, delicious.

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  • Binder photo Anthony Robinson

    22 July 2010

    Anthony Robinson rated and commented on this recipe

    5 stars

    Easy and in only a couple of minutes quality scrabbled eggs. I've also tried adding mixed spice as seasoning and works well as doed black pepper.

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  • Binder photo Anthony Robinson

    22 July 2010

    Anthony Robinson commented on this recipe

    I ment mixed herbs not spice + does not doed!!! It is early and a heavy night:)

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  • Binder photo ttrance

    25 September 2010

    ttrance rated and commented on this recipe

    5 stars

    I had never made scrambled eggs with cream before but made this and it is gorgeous my daughter loved it too so will make this again.

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  • Binder photo Marianne

    07 October 2010

    Marianne rated this recipe

    5 stars

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  • Binder photo mario

    09 October 2010

    mario rated and commented on this recipe

    5 stars

    Its Really authentic & simply superb when I 1st tried this Scrammbled Eggs recipe

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  • Binder photo Redchocomallow

    30 March 2011

    Redchocomallow commented on this recipe

    I made this for myself, delicious recipe. Creamy scrambled eggs is what it says and came out as. I have to say though it did not take me 15 mins. It took me about 5 mins altogether.

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  • Binder photo ELK

    03 April 2011

    ELK rated and commented on this recipe

    5 stars

    Really creamy, delicious! Works well with some feta thrown in near the end so it softens but doesn't melt entirely.

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Difficulty and servings

Easy

Easily doubled

Preparation and cooking times

Total time

Takes 15-20 minutes

Gluten-free

Soft and creamy

Ingredients

  • 2 large free range eggs
  • 6 tbsp single cream or full cream milk
  • a knob of butter
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Per serving (with milk)

254 kcalories, protein 18.0g, carbohydrate 4.0g, fat 19.0 g, saturated fat 7.0g, fibre 0.0g, salt 0.6 g

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