Perfect scrambled eggs

Perfect scrambled eggs


2 people made this

About this recipe: Taste the yolk! For the best, most flavoursome, colourful scrambled eggs, follow these tips: Scrambled eggs, a classic comforting dish, when cooked well, delicious, but if you are ever left with liquid after cooking your eggs, try this method. The secret is not to add anything else to the pan while the eggs are cooking. To achieve a rich yellow colour, try not to break the yolks until your egg whites are cooked to the consistency you like them. Milk is not required at all. Use the cream to stop the cooking process and then add butter for a creamy silky texture. Season with freshly ground salt and pepper after arranging on a good quality slice of toasted granary bread.

AndiJC Hampshire, England, UK

Serves: 1 

  • 2 to 3 medium or large eggs, per person
  • 1 to 2 teaspoons single or double cream
  • 1 knob butter
  • freshly ground salt and pepper, to taste

Prep:5min  ›  Cook:5min  ›  Ready in:10min 

  1. Warm a non stick pan over a low to medium heat. Carefully crack the eggs into the pan and gently stir with a spatula, making sure not to break the yolks at this stage.
  2. Still being careful not to break the yolks and with a medium heat, gently stir until the egg whites start to whiten. Just before you reach the consistency you like, break the egg yolks and stir through a few times
  3. Take the eggs off the heat and add the desired amount of cream to stop the cooking process. Add the butter and stir through to give a creamy taste, silky appearance and texture
  4. Serve with a good quality granary bread, toasted with butter. Season with freshly ground salt and pepper.

Serving suggestions:

Garnish with your favourite fresh herbs or add a slice of roasted smoked bacon and a dash of maple syrup. Scrambled eggs are great with a slice of smoked salmon and fresh dill. Or try adding a generous slice of brie with a spoon of your favorite chutney on top. Cranberry jelly, caramelised onion and plum chutney all work very well with this dish.

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