Scrambled eggs can be one of the most fantastic, luxurious breakfasts around if you remember a few key things: always use really fresh free-range or organic eggs and good-quality butter, and always keep the eggs moving slowly over a low heat.

Do this and you’ll get luscious, buttery, creamy scrambled eggs every time.

HOW TO MAKE SCRAMBLED EGGS

1. Crack 4 large free-range eggs into a bowl.
Scrambled eggs - step one

2. Add a pinch of sea salt and black pepper.
Scrambled eggs - step two

3. Beat the eggs together with a fork.
Scrambled eggs - step three

4. Put a small pan over a low heat and drop in a knob of butter.
Scrambled eggs - step four

5. Melt the butter slowly until it’s frothy. While the butter is melting, pop a slice of wholewheat bread in the toaster.
Scrambled eggs - step five

6. Pour the beaten eggs into the pan.
Scrambled eggs - step six

7. Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
Scrambled eggs - step seven

8. Your eggs are ready when they look silky and slightly runny (they’ll continue to cook a little even after you’ve removed them from the heat).
Scrambled eggs - step eight

9. Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.
Scrambled eggs - step nine

And there you have it, the perfect scrambled eggs! This is a great basic recipe to get you started. If you want to liven things up you can always add some chopped chives or basil, a few shavings of Parmesan cheese or some chopped red chilli to the beaten egg mixture before pouring it into the pan, then team up with smoked salmon for a delicious breakfast or brunch.

For more top tips, watch the video below…

Adapted from Jamie’s Ministry of Food.


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eggs, scrambled

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  • Shagwell

    I always thought that the merest splash of milk was required with the eggs in the mixing bowl. But then who am I to argue with the cheeky Cockney chappie when it comes to matters culinary?

  • Electronic Yogi

    Yeah, I believed that too. Got to try it this way next time. Which is tomorrow morning.

  • Gemma W.

    Looks more like a scrambled omelette to me, but will give this a try. Thanks.