How to Make Perfect Scrambled Eggs

Making the perfect scrambled eggs is often a point of great debate among cooks and chefs alike and everyone seems to have a different opinion – cook on high, cook on low, stir constantly, stir infrequently……I use the same technique every time and they turn out soft, creamy and delish every time.


Here’s how I do it

  1. Heat the pan on a medium heat.
  2. While the pan is heating, whisk your eggs with a little splash of milk (all depending how many eggs you have but let’s say 2 teaspoons for 4 eggs).
  3. If you like a herby scramble, add them now – chives, parsley, dill…..
  4. Once the pan is heated, reduce to low, spray lightly with oil and add the eggs. Gently stir around with a spoon or spatula keeping an eye on them because it doesn’t take long to go from uncooked to overcooked.
  5. The eggs will be ready when they are just holding together and are still lovely and glossy. Once they reach this stage, take them off the heat, season with salt and pepper and eat, eat, eat!

**I like to keep my eggs light and so I use a non-stick pan and oil spray instead of butter. But if you just can’t have your eggs without butter, then go right ahead.


Scrambled Eggs


Fun Fact File – Eggcellent…

  • Buy the freshest eggs you can find and store them in the fridge in their carton.
  • An egg ages 7 times quicker when left on the bench than when it is properly stored in the fridge (
  • If you do a lot of baking that requires room temperature eggs, keep a small carton in the pantry and take the required amount out the night before.
  • You can tell if an egg is fresh if it sinks to the bottom of a glass of water. If it floats, it’s getting older as the air cell is larger. If it floats to the top, throw it away as it’s getting a bit dodgy.

Do you like your eggs scrambled? How do you cook yours – low and slow or fast and furious?

Healthy eating!








Related Topics
How to Make Perfect Boiled Eggs
How to Make Perfect Poached Eggs



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