How to make scrambled eggs

Perfect this breakfast classic and learn how to make silky scrambled eggs every time with our simple step-by-step recipe and top tips from our cookery team

Scrambled eggs on spinach

Scrambled eggs are a fantastic source of protein and an absolute staple recipe for any kitchen. Whether you're looking for a speedy supper, relaxed brunch dish or classic breakfast, eggs are the answer. It can be easy to overcook them, resulting in a dry, rubbery texture but this guide will guarantee deliciously soft, creamy eggs every time. The trick is not leaving them on the hob for too long and to use our key, creamy ingredient. 

Basic recipe
(Serves 1, but easily doubled)

  • 2 large Free Range eggs
  • 6 tbsp single cream or full-cream milk
  • A knob of butter
  • Pinch of salt

How to make scrambled eggs

  1. Crack your eggs into a bowl and add the cream and a pinch of salt. Beat well with a fork or whisk until the mixture has a smooth and uniform consistency.
  2. Heat your pan on the hob over a low to medium heat for about a minute, then add the butter. Wait for it to melt fully before pouring in your egg mixture. Avoid letting the butter brown, or it will discolour the eggs.
  3. Leave the egg mixture to start cooking for about twenty seconds before beginning to gently lift it from the sides and bottom of the pan and fold it over into the middle of the pan. Leave it for another 10 seconds and then start folding again until the eggs are softly set and runny in places.
  4. At this point, take the pan off the heat and allow the eggs to finish cooking through the heat of the pan alone – this is the key to the perfect scrambled eggs.
  5. Give it a final stir, taste and adjust the seasoning if necessary, then serve immediately.

Get some recipe inspiration

Scrambled eggs & slow-roast tomatoes on toast

Scrambled eggs & slow-roast tomatoes on toast
Ideal for lazy Sunday mornings, these indulgent, extra buttery scrambled eggs are served with sweet, slow-roasted tomatoes and spinach. Prep this simple veggie dish in minutes and serve on toasted granary bread. 

Turmeric scrambled eggs

Turmeric scrambled eggs with spinach
Add turmeric, spinach and coconut to your scrambled eggs for a vibrant, Indian-inspired dish packed full of extra nutrients. Perfect for brunch or a speedy dinner, it’s ready in just 15 minutes.

Scrambled eggs in bacon bowls

Bacon bowls with scrambled eggs
Forget egg on toast, why not jazz up your weekend breakfast spread with these bacon bowls? Serve your scrambled eggs, roast tomatoes or even baked beans inside these little bacon cups.

Enjoy this classic breakfast recipe? Try our other eggy treats...

Our ultimate scrambled egg collection
The best healthy breakfast recipes
Our top 10 most creative breakfast ideas

What's your favourite way to eat scrambled eggs? Let us know in the comments below...

Comments, questions and tips

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Alice Cosnier
12th Nov, 2017
If you're looking for a healthier scrambled egg option without added cream or milk just beat your two eggs in a bowl and cook in a saucepan rather than a standard pan (with just a little knob of salted butter to avoid the eggs sticking to the pan) ON A VERY LOW HEAT stirring as often as possible until you get the desired consistency. In fact the best way to get creamy scrambled eggs without added cream is actually in a bain-marie. Takes time but is well worth the wait :) lovely with a little bit of nutmeg too !
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