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Perfect scrambled eggs recipe

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

  • Takes 15-20 minutes
  • Easily doubled
  • Easy
  • Easily doubled
  • Easy
  • Calories 254
  • Carbohydrates 4
  • Saturated Fat 7
  • Sugar 0
  • Protein 18
  • Fat 19
  • Fibre 0
  • Salt 0.6

Nutrition per serving

  • Calories 254
  • Carbohydrates 4
  • Saturated Fat 7
  • Sugar 0
  • Protein 18
  • Fat 19
  • Fibre 0
  • Salt 0.6

Ingredients

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

Tip

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.

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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