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…

For more information on free-range eggs and welfare standards, check out the British Hen Welfare Trust.

Adapted from Jamie’s Ministry of Food.


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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.

  • Terence Bates

    I prefer with a splash of milk and soft scrambled eggs style not quite french but nearly. I never add salt as I prefer to lightly season after. I’ve been making scrambled eggs this way for 45 years. The style above is little different to making an omelette. At the end of the day its all about personal taste.

  • Electronic Yogi

    The simple milk-free version, turned out to be great. Just saying.

  • Billy Dojcak

    If you feel the need to throw in a splash of anything use water. Milk can cause the eggs to brown. It takes longer to cook as well unless you like raw, runny eggs. I am very happy with this method, but make sure you eat them while they are hot. Mine cooled slightly and they weren’t as tasty.