Scrambled Eggs Recipe

Ingredients

• 4eggs
• 30 ml (2 tbsp)milk
• 15 g (1 tbsp)butter
• to tastesalt
• to tastepepper

Instructions

1. 1

   Crack the eggs

   Crack the eggs into a bowl.

2. 2

   Whisk together

   Add the milk, salt and pepper, then whisk until combined.

3. 3

   Heat the butter

   Warm the butter in a frying pan over medium heat.

4. 4

   Add the eggs

   Pour the whisked egg mixture into the pan.

5. 5

   Cook gently

   Stir gently with a spatula until the eggs are just set.

6. 6

   Serve straight away

   Serve the scrambled eggs immediately.

What are scrambled eggs?

Scrambled eggs are a simple dish of beaten eggs cooked while being stirred in a pan. They are common at breakfast tables in the United States and elsewhere, with texture ranging from soft and creamy to firmer curds.

This version uses milk and butter for a tender, mild result. The key is to stir gently and stop cooking as soon as the eggs are set.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 12g protein, 2g carbs, 16g fat.

The eggs provide most of the protein and fat, while butter adds further fat; the small amount of carbohydrate comes mainly from the milk. Serve with fruit or vegetables alongside toast to add fibre and make the plate more balanced.

Choosing the ingredients

Eggs: Use fresh eggs and crack them into a bowl first, where it is easier to whisk them evenly.

Milk and butter: A little milk loosens the mixture, while butter coats the pan and contributes a gentle richness. Salt and pepper season the eggs simply.

Whisking for an even mixture

Whisk the eggs with the milk, salt and pepper until the mixture looks uniform, with no separate streaks of white and yolk. This helps the seasoning and milk distribute through the eggs.

There is no need to whisk until frothy; just combine everything thoroughly before it goes into the pan.

Cooking to the right texture

Pan heat: Melt the butter over medium heat, then pour in the eggs. Gentle heat gives you more control as the mixture begins to set.

Doneness: Stir with a spatula and look for soft curds with no visibly liquid egg remaining. Take the pan off the heat once the eggs are just set.

Timing and serving

The full recipe takes about 10 minutes, so prepare any toast or other accompaniments before you start cooking the eggs. Scrambled eggs are best served immediately while they are warm and tender.

For a simple plate, pair them with toast and fruit, or add cooked vegetables for a more substantial breakfast.

Recipe notes & tips

• Whisk the eggs and milk before heating the pan.
• Keep the heat at medium so the eggs set gradually.
• Use a flexible spatula to move the eggs gently around the pan.
• Stop cooking as soon as the eggs are just set.
• Serve straight away for the softest texture.

Variations

• Add chives: Stir chopped chives through the eggs just before serving.
• Add cheese: Fold in a little grated cheese as the eggs finish cooking.
• Add vegetables: Serve with cooked spinach or mushrooms alongside.
• Add spice: Season with a pinch of chilli flakes before cooking.
• Serve on toast: Spoon the eggs over toasted bread for a more filling meal.

Common mistakes to avoid

• Overheating the pan: High heat can make the eggs set too quickly; keep it at medium.
• Leaving the eggs unstirred: The mixture can form a single firm layer; stir gently as it cooks.
• Cooking too long: The eggs can turn dry; remove them once they are just set.
• Adding the eggs before the butter melts: Wait until the butter is heated in the pan before pouring in the mixture.
• Whisking unevenly: Separate streaks can cook differently; whisk until the eggs and milk are combined.

How to store

Refrigerate leftovers in a covered container and use within 1 day. Reheat gently in a frying pan over low heat, stirring, or microwave briefly until warm; avoid prolonged heating, which can make the eggs firm.

Frequently asked questions