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Close up of scrambled eggs being cooked in the pan

Perfect scrambled eggs recipe

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  • Preparation and cooking time
    • Total time
  • Easy
  • Easily doubled

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

  • Gluten-free
Nutrition: per serving (with milk)
HighlightNutrientUnit
kcal254
fat19g
saturates7g
carbs4g
sugars0g
fibre0g
protein18g
low insalt0.6g
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Ingredients

  • 2 large free range eggs
  • 6 tbsp single cream or full cream milk
  • a knob of butter

Method

  • STEP 1

    Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.

  • STEP 2

    Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don’t allow the butter to brown or it will discolour the eggs.

  • STEP 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.

  • STEP 4

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

  • STEP 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.

  • STEP 6

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

RECIPE TIPS
GETTING THE BEST RESULTS
Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don't over-stir - think of theseas folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.
MORE SCRAMBLED EGGS IDEAS
For more creamy eggs inspiration, check out these scrambled eggs recipes with a twist.

Goes well with

Recipe from Good Food magazine, March 2003

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A star rating of 4.8 out of 5.99 ratings
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