Scrambled eggs

A failsafe classic breakfast

Scrambled eggs

Scrambled eggs

Serves 4
Cooks In10 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 188 9%
  • Fat 14.5g 21%
  • Saturates 4.6g 23%
  • Sugars 1g 1%
  • Protein 14.2g 28%
  • Carbs 0.1g 0%
Of an adult's reference intake
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver
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Ingredients

  • 8 large free-range eggs
  • 1 small knob of unsalted butter
Tap For Method
The Kitchen Garden Project
recipe adapted from

The Kitchen Garden Project

By Jamie Oliver
Subscribe
Tap For Ingredients

Method

  1. Crack the eggs into a measuring jug.
  2. Add a tiny pinch of sea salt and black 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.
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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.

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