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.
(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
- 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.
- 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.
- 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.
- 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.
- Give it a final stir, taste and adjust the seasoning if necessary, then serve immediately.
Watch our video guide on how to make perfect scrambled eggs:
Get some recipe inspiration
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Enjoy this classic breakfast recipe? Try our other eggy treats...
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