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.
The key is to always use really fresh free-range or organic eggs, the best quality butter you can afford and always keep the eggs moving slowly over a low heat. And, with our simple step-by-step guide on how to cook scrambled eggs, you’ll have perfect silky soft scrambled eggs every time.
HOW TO MAKE SCRAMBLED EGGS
- Crack 4 large free-range eggs into a bowl.
- Add a pinch of sea salt and black pepper.
- Beat the eggs together with a fork.
- Put a small pan over a low heat and drop in a knob of butter.
- Melt the butter slowly until it’s frothy. While the butter is melting, pop a slice of wholewheat bread in the toaster.
- Pour the beaten eggs into the pan.
- Stir slowly using a wooden spoon or spatula, bringing in all the mixture from the edges of the pan.
- 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).
- Butter your toast and lay it on a plate. Spoon your scrambled eggs on top and finish with a sprinkling of black pepper.
So, that’s how to make perfect scrambled eggs every time! This is a great basic recipe to get you started, but if you want to mix things up, try adding 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 inspiration for scrambled eggs, check out these delicious recipes:
For more top tips, watch the video below:
For more information on free-range eggs and welfare standards, check out the British Hen Welfare Trust.
Adapted from Jamie’s Ministry of Food.