Scrambled eggs

Ingredients

• 8medium eggs
• 60 ml (4 tablespoons)double cream
• As neededbutter
• To tastesalt
• To tasteblack pepper

Instructions

1. 1

   Whisk the eggs

   Crack the eggs into a large bowl. Add salt, a grind of pepper and the cream, then whisk briefly until the yolks and whites are combined; there is no need to whip in air.

2. 2

   Melt the butter

   Warm a frying pan over a medium-low heat. Add a knob of butter and let it melt until it coats the base, without browning or sizzling fiercely.

3. 3

   Start stirring

   Pour the egg mixture into the hot pan. After a few seconds, when the bottom and edges begin to set into thicker patches, gently break them up with a whisk or spatula, drawing the eggs from the edges towards the centre in slow, continuous movements.

4. 4

   Control the heat

   Cook for only a short time, adjusting the heat as needed. If the eggs set too quickly, move the pan off the heat and keep stirring; the residual heat will continue cooking them. Return the pan to the hob for a few moments only when the mixture stops cooking.

5. 5

   Serve straight away

   The eggs are ready when they are evenly yellow, glossy, creamy and soft, with a little fluidity remaining. Take them off the heat just before they reach your preferred texture, as residual heat will finish cooking them, and serve hot.

What are scrambled eggs?

Scrambled eggs are a familiar dish in many cuisines, made by gently stirring beaten eggs in a pan as they set. This version adds cream for a soft, rich texture and relies on careful heat control rather than fast cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 194 calories, 13g protein, 1g carbs, 15g fat.

The eggs provide most of the protein and also contribute fat; the cream and butter add further fat, while the recipe contains very little carbohydrate. Serve a portion with toast and vegetables or fruit for a more balanced plate.

The eggs and cream

Eggs: medium eggs give the recipe its structure and flavour; whisk just until the yolks and whites are blended.

Cream: a small amount enriches the mixture and helps give it a creamy finish without masking the eggs.

Start with gentle heat

Butter: let it melt and coat the pan, but take care not to let it brown. A gently heated pan gives you more control once the eggs go in.

Stir from the edges

The first thicker patches at the base and sides are your cue to start moving the eggs. Draw them towards the centre with slow, continuous strokes so the mixture sets evenly into soft curds.

Use the residual heat

Pan temperature: if the eggs are setting too quickly, lift the pan off the hob and keep stirring. Return it briefly only if the mixture stops cooking; this avoids drying out the curds.

Look for a glossy finish

Doneness: the eggs should be uniformly yellow, creamy and softly set, with a slight fluidity. Take them off the heat a little before they reach the texture you want, as they will continue to firm up.

Serve with something savoury

Toast makes a straightforward accompaniment, while grilled tomatoes or sautéed mushrooms add a savoury contrast. Serve the eggs as soon as they are ready so they stay soft and warm.

Recipe notes & tips

• Whisk only until the yolks and whites are evenly combined.
• Keep the heat at medium-low so the butter does not brown.
• Begin stirring as soon as the edges and base start to set.
• Move the pan off the heat if the eggs are cooking too quickly.
• Take the eggs off the hob while they still look slightly softer than you want.

Variations

• Fresh herbs: fold in chopped chives or parsley just before serving.
• Cheese: stir in a little grated cheese at the end for a richer finish.
• Smoked salmon: add flakes just before serving for a savoury topping.
• Mushrooms: serve with sautéed mushrooms for extra savoury flavour.
• Tomatoes: add grilled tomatoes on the side for a fresh contrast.

Common mistakes to avoid

• Over-whisking: whipping in air is unnecessary; whisk only until the eggs are blended.
• Too much heat: the eggs can set and dry out quickly; use medium-low heat and lift the pan off the hob when needed.
• Waiting too long to stir: once the edges and base begin to set, draw them gently towards the centre.
• Cooking until fully firm in the pan: residual heat keeps cooking the eggs, so remove them while they are still slightly soft.
• Leaving them to stand: serve promptly to preserve their warm, creamy texture.

How to store

Scrambled eggs are best eaten straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat gently in a pan, stirring, until hot; the texture may become firmer.

Frequently asked questions