Perfect scrambled eggs

Perfect scrambled eggs

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(38 ratings)

Takes 15-20 minutes

Easy

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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Ingredients

  • 2 large free range eggs
    Eggs

    Egg

    egg

    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

    Butter

    butt-err

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

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.

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Comments, questions and tips

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PixieDimples
30th Dec, 2016
0.05
Confused - this has been listed as a low-FODMAP recipe but uses milk? Any tips for an alternative?
cantcookbuttrying
20th Feb, 2015
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
JennyMac77
18th Mar, 2015
5.05
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
26th Nov, 2014
Yummy! I used semi skimmed milk witch worked perfect, healthier too.
marcusgibbons's picture
marcusgibbons
25th Nov, 2014
5.05
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
rainbirduk
25th Sep, 2014
So simple but really good
patrick59
19th Aug, 2014
5.05
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
14th May, 2014
Rubbish recipe.... 20 seconds without stirring turns it into an omelette!
leppie
10th Nov, 2015
Try turning the heat down and you'll find it works a treat. :)
writerdianalee
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

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Bob Dale
11th Jan, 2014
In my opinion, the best way to cook perfect scrambled eggs is Gordon Ramsay's: never whisk the eggs before, whisk them in the pan with butter. The taste is much, much better. Check it out: http://www.healthy-meals.info/index.php/amazing-scrambled-eggs