Scrambled eggs
A failsafe classic breakfast
Scrambled eggs
A failsafe classic breakfast
“Making scrambled eggs is fun – just remember that 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. ”
Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
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Calories 168 8%
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Fat 12.3g 18%
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Saturates 4.2g 21%
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Sugars 0g 0%
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Salt 0.6g 10%
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Protein 14.4g 29%
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Carbs 0g 0%
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Fibre 0g -
Of an adult's reference intake
recipe adapted from
The Kitchen Garden Project
By Jamie Oliver
Tap For Method
Ingredients
- 8 large eggs
- 1 small knob of unsalted butter
Tap For Method
recipe adapted from
The Kitchen Garden Project
By Jamie Oliver
Tap For Ingredients
Method
- Crack the eggs into a measuring jug.
- Add a tiny pinch of sea salt and black pepper, then use a fork to beat them together well.
- Put a medium saucepan over a low heat and add the butter.
- Leave it to melt slowly, then when it starts to bubble carefully pour in the eggs.
- 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.
- 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.
- Serve with lightly buttered toast.
Tips
Try adding one or two of these to the beaten egg mixture for extra flavour:
• a few sprigs of finely chopped soft herbs
• ½ a finely chopped fresh red chilli (deseed if you like!)
• 2 tablespoons of fresh podded peas.
Related recipe
recipe adapted from
The Kitchen Garden Project
By Jamie OliverRelated video
© 2022 Jamie Oliver Enterprises Limited
© 2022 Jamie Oliver Enterprises Limited