Close up of scrambled eggs being cooked in the pan

Perfect scrambled eggs recipe

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(39 ratings)

Takes 15-20 minutes


Easily doubled

Learn how to make perfect scrambled eggs with this easy recipe. A quick breakfast packed with protein, courtesy of Bill Granger.

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 the mixture has just 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.

  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.

  4. Let it sit for another 10 seconds then stir and fold again.

  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.

  6. Give a final stir and serve the velvety scramble without delay.

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Comments, questions and tips

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9th Feb, 2014
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
10th Nov, 2013
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
11th Jan, 2014
I agree. And scrambled eggs tastes best when you not whisk eggs before. You should whisk the eggs in the pan with some butter.
10th Nov, 2015
It's all down to preference Bob Dale. I like them better whisked first. 2 eggs will serve 1-2 people.
18th Nov, 2013
As the recipe calls for 2 eggs I would suggest that this makes a single serving.
6th Jul, 2013
Absolutely lovely scrambled eggs with amazing texture, the first thing I ever cook and it's amazing! Thank you so much
26th May, 2013
This was a brilliat recipe. I have made my own website which has a variety of scrambled egg recipes for you to explore
13th Apr, 2013
Just made these - will never use the slow pan recipe again! Soft, creamy and delicious.
31st Mar, 2013
Never thought how easy they were to make, totally loved this quick, easy and tasty recipe
28th Mar, 2013
Treated myself by adding 60g smoked salmon trimmings. Leave out any extra salt but otherwise do exactly as recipe. Delicious.


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