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
Print this recipe
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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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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  • 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