Scrambled eggs

Serves 4

  • 8 large free-range eggs

  • sea salt

  • freshly ground black pepper

  • a small knob of unsalted butter

  • Equipment list

  • Measuring jug

  • Fork

  • Medium saucepan (20cm)

  • Wooden spoon or spatula

Eggs are delicate and will continue to cook even after you've taken them off the heat, so it's really important to remove them just before they're ready, so that they'll be just right by the time you come to eat them.



1. Crack the eggs into a measuring jug.



2. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.



3. Put a medium saucepan over a low heat and add the butter.



4. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.



5. Stir slowly with a wooden spoon, or a spatula if you've got one, so you can get right to the edges of the pan.



6. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.



7. Serve with lightly buttered toast.



Optional: try adding one or two of these to the beaten egg mixture for extra flavour:

a few sprigs of fresh soft herbs, leaves picked and finely chopped

½ a fresh red chilli, deseeded and finely chopped

2 tablespoons fresh podded peas

Nutritional Information

Scrambled eggs

A failsafe classic breakfast

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Teaching your kids how to make scrambled eggs is fun, scrumptious, and will always go down a treat at weekends.
Serves 4
10m
Super easy
Method

Eggs are delicate and will continue to cook even after you've taken them off the heat, so it's really important to remove them just before they're ready, so that they'll be just right by the time you come to eat them.

1. Crack the eggs into a measuring jug.

2. Add a tiny pinch of salt and pepper, then use a fork to beat them together well.

3. Put a medium saucepan over a low heat and add the butter.

4. Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.

5. Stir slowly with a wooden spoon, or a spatula if you've got one, so you can get right to the edges of the pan.

6. Keep gently stirring until the eggs still look silky, slightly runny and slightly underdone, and then remove from the heat – the heat of the pan will continue to cook the eggs to perfection.

7. Serve with lightly buttered toast.

Optional: try adding one or two of these to the beaten egg mixture for extra flavour:
a few sprigs of fresh soft herbs, leaves picked and finely chopped
½ a fresh red chilli, deseeded and finely chopped
2 tablespoons fresh podded peas

Making sure children get the right nutrition is very important to us, so for more guidance on cooking for kids, please click here.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 188
  • Carbs 0.1g
  • Sugar 1g
  • Fat 14.5g
  • Saturates 4.6g
  • Protein 14.2g
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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