The Perfect Scrambled Eggs instruction is very easy as long as you follow two rules. One, don’t use milk and two, never over cook it as you will end up with rubber. If you are adding other ingredients such as tomatoes and/or mushroom, it’s best to sauté them first so they don’t bleed into the eggs. This is perfect for breakfast and brunch or snacks.
The Perfect Scrambled Egg
This simple recipe works every time. It easy to prepare with a soft and fluffy texture.
Equipment
- 1 Small frying pan
- 1 Mixing Bowl
- 1 Whisk
- 1 Spatula
Ingredients
- 4 large eggs
- 2 tbsp unsalted butter
- 1 pinch salt to taste
- 1 pinch ground white pepper to taste.
- 4 tbsp single cream optional
Instructions
- Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow colour.4 large eggs
- Heat a heavy-bottomed non-stick pan (sauté or small frying pan) over medium-low heat.
- Add the butter and let it melt.2 tbsp unsalted butter
- Season the eggs with salt and white pepper.1 pinch salt, 1 pinch ground white pepper
- Whisk the eggs well to air rate them. This helps with making the scrambled eggs fluffier than ever.
- When the butter in the pan is hot pour in the eggs. Leave the eggs and let them cook for up to a minute or until the bottom starts to set and bubbles start to form.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Add the cream. Repeat with the other edges, until there’s no liquid left.4 tbsp single cream
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. If you want to add any ingredients, now is the time. I often find chives to be a perfect accompaniment.
- Transfer to a plate when the eggs are set but still moist and soft.
- Eggs are delicate and will continue to cook for a while so always eat them straight away.
Tried this recipe?Let us know how it was!
13 comments
Love this recipe. Always added milk before but so much creamier without
The cream makes them luxuriously smooth, though they’re delicious even without it. These scrambled eggs are perfect for a special breakfast or brunch, and I’ll definitely be making them again.
This recipe really delivers on the “perfect” promise! The eggs turn out fluffy and soft, with just the right amount of seasoning from the salt and white pepper.
The slow cooking method creates an incredibly fluffy texture, and adding cream takes it to another level. I also tried it with chives as suggested, which gave a nice contrast to the richness of the eggs.
I paired them with some toasted sourdough, and it was the perfect breakfast
I’ve always struggled to make scrambled eggs that weren’t dry or rubbery, but this recipe was a game-changer. The key is cooking them slowly and folding the eggs as they set, which keeps them soft and creamy.
I used the optional cream, which made them even more decadent.
Absolutely delightful for a weekend breakfast.
The technique of gently folding the eggs rather than stirring them creates a wonderful texture that’s far superior to regular scrambled eggs.
The slow, careful cooking process ensures the eggs stay fluffy and moist, while the pinch of white pepper gives a lovely, subtle warmth. I added some chives at the end, which added a fresh note.
I love how simple yet refined this dish is. The instructions are clear, and the technique of folding the eggs instead of stirring creates an airy, almost cloud-like texture.
These scrambled eggs are a dream come true! The addition of cream elevates the texture, making them rich and silky.
This is my go-to scrambled egg recipe from now on. The butter adds a lovely richness without being overpowering, and the eggs are perfectly seasoned with just a pinch of salt and white pepper.