Perfect scrambled eggs

Perfect scrambled eggs

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(36 ratings)

Takes 15-20 minutes


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

Nutrition and extra info

  • Gluten-free

Nutrition: per serving (with milk)

  • kcal254
  • fat19g
  • saturates7g
  • carbs4g
  • sugars0g
  • fibre0g
  • protein18g
  • salt0.6g
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  • 2 large free range eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 6 tbsp single cream or full cream milk
  • a knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…


  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.

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Comments (46)

cantcookbuttrying's picture

Thought I'd make an account to comment on this recipe. As implied by my username, I'm not a particularly good cook, but I found the recipe easy to follow and it came out great. I altered the recipe slightly on a whim after catching a glimpse of my spice rack by adding half a tablespoon of paprika to the mixture before whisking. I will admit, the result would not have won any beauty contests, but it tasted fantastic.

JennyMac77's picture

Hi, CCBT and welcome! (great username, btw, and refreshingly honest!). I stopped by to say "Thanks" for the paprika tip. I AM actually a fairly proficient cook, but I hadn't thought of that - and it really enhances this simple dish, huh? Nice one!! :-)

bunsinbows's picture

Yummy! I used semi skimmed milk witch worked perfect, healthier too.

marcusgibbons's picture

Ladies & Gentlemen, this is without doubt THE best recipe for perfect scrambled eggs! The cream gives them a wonderful texture. Even my girlfriend had to admit they were better than hers! You won't be disappointed.

rainbirduk's picture

So simple but really good

patrick59's picture

I found this a really easy way of making scrambled eggs. I only had skimmed milk, so I added 4 tablespoons of milk and it turned out perfectly. The method in this recipe is a brilliant way to scramble eggs without sticking to the pan afterwards.

johncook24's picture

Rubbish recipe.... 20 seconds without stirring turns it into an omelette!

leppie's picture

Try turning the heat down and you'll find it works a treat. :)

writerdianalee's picture

I have found scrambled eggs best done THIS WAY: Have milk (I use 2% or whole) sitting on countertop and some freshly chopped parsley or cilantro. Turn heat on under pan - medium. Melt a lump of butter - amount is to your taste but at least a tsp. for 2 eggs -- in microwave or another saucepan, NOT in the egg pan. Have ready on side. Crack eggs into bowl or larger measuring cup. Jab yolks w/fork and lightly mix - don't whip or beat. Yellow should be visible from white. I use a heavy bottom pan - Farberware is preferred, but nonstick is OK too. Spray or pour small amount of your choice of oil, butter or grease, in pan enough to keep eggs from sticking - salt, pepper and parsley or cilantro into the greased frying pan and stir. Putting the herbs and spices into the pan first releases their flavor. I will sometimes use fresh garlic as well. Next quickly pour melted butter into egg mixture, stirring hard with fork and when stirred once or twice, pour egg mixture into pan. Stir the eggs in the pan slowly as they cook, with your fork. As they firm, pour enough milk on top to wet them and leave a small puddle around the eggs - coupla tablespoons at most. Continue to stir until slightly wet and remove from heat. Turn eggs a few more times to get wet dried up, then serve. Best eggs you'll ever have. :) Diana

James__uk's picture

This recipe doesn't specify how many it serves (at least on the mobile version). Please include the number of servings in your recipes, for enhanced popularity and respect.

Bob Dale's picture

I agree. And scrambled eggs tastes best when you not whisk eggs before. You should whisk the eggs in the pan with some butter.

leppie's picture

It's all down to preference Bob Dale. I like them better whisked first.
2 eggs will serve 1-2 people.

bluejay's picture

As the recipe calls for 2 eggs I would suggest that this makes a single serving.

dukeyboii95's picture

Absolutely lovely scrambled eggs with amazing texture, the first thing I ever cook and it's amazing! Thank you so much

snowsheep91's picture

Just made these - will never use the slow pan recipe again! Soft, creamy and delicious.

bigbadrob's picture

Never thought how easy they were to make, totally loved this quick, easy and tasty recipe

lizleicester's picture

Treated myself by adding 60g smoked salmon trimmings. Leave out any extra salt but otherwise do exactly as recipe. Delicious.

dhodho's picture

Whats the appropriate temperature?

twinkle's picture

How on earth can this recipe be included in LOW FAT healthy breakfasts if your adding cream to the recipe!!!!


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