How to make perfect scrambled eggs
- Serves 4
- Prep time: 5 mins | Cooking time: 2 mins
Scrambled eggs are a quick, easy and nutritious meal and time of day! Follow this method for perfect scrambled eggs every time!
Ingredients
8 large eggs
½ cup full-fat milk or cream
1 Tbsp butter
Salt and pepper, to taste
Optional: chopped chives, grated cheese
Method
In a medium bowl, whisk together the eggs, milk/cream, a pinch of salt, and pepper until well combined and slightly frothy.
Place a non-stick frying pan over medium-low heat and add the butter. Let it melt gently, don’t let it brown.
Pour in the egg mixture. Let it sit for 5–10 seconds, then use a silicone spatula to gently push the eggs from the edges toward the centre. Keep the heat low so they cook slowly and stay soft.
When the eggs are mostly set but still slightly glossy and just a little runny, remove the pan from the heat. They’ll keep cooking from residual heat.
Serve immediately on toast with cracked pepper and a sprinkle of salt.
Optional
Add chives and a sprinkle of grated cheese.
Extra side ideas:
Slice a tomato in half and grill for a few minutes in the pan.
Hashbrowns
Baked beans
Fried bacon strips.
Tips
Finish with something creamy. A knob of butter, a splash of cream, or even a spoon of crème fraîche stirred through at the end makes them super luxurious.
Stir less than you think. Only fold the eggs every few seconds. Constant stirring makes them grainy rather than soft.
Avoid high heat at all costs. Once eggs hit too hot a pan, they seize and go rubbery. Medium-low is your best friend.
Don't use cold eggs. Let the whisked eggs sit at room temperature for 5 minutes. They cook more evenly and set more softly.
Stir less than you think. Only fold the eggs every few seconds. Constant stirring makes them grainy rather than soft.