Perfect Scrambled Eggs
Soft, creamy scrambled eggs cooked low and slow in butter. The simple technique that turns breakfast into something special.
- Prep
- 2 min
- Cook
- 6 min
- Serves
- 2
- Level
- Easy
Great scrambled eggs are all about gentle heat and patience. Cooking them slowly and stirring constantly gives you small, creamy curds rather than dry, rubbery lumps.
Take the pan off the heat just before the eggs look done. They'll keep cooking. Season at the end and serve on hot buttered toast straight away.
Perfect Scrambled Eggs
8 min total · approx. 340 kcal per serving
Ingredients
Servings
Method
- Crack the eggs into a bowl and whisk lightly with the cream.
- Melt the butter in a non-stick pan over a low heat.
- Add the eggs and stir continuously with a spatula, scraping the base, for 4–5 minutes until softly set and creamy.
- Remove from the heat while still slightly glossy, season with salt and pepper and pile onto hot buttered toast. Top with chives.
Cook's noteAdding salt at the start can make eggs watery. Season just before serving.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
