How to Make Scrambled Eggs
A quick and easy recipe!
Scrambled eggs are a quick and simple meal that everyone should learn how to make. This is a great meal to whip up if you are just cooking for yourself, or a quick meal to cook for the whole family.
- 2 eggs per person
- A tablespoon (20mL) of milk per egg (or cream for fluffier eggs, or water)
- Butter (1-2 teaspoons)
- Salt and pepper to taste
- Bread for toasting
What to do
- Crack the eggs into a glass bowl or jug; add the milk to thin out the mixture. Whisk the mixture until well combined.
- Heat a fry pan over medium heat. It is very important that the pan is not too hot, otherwise the eggs will stick. Melt a teaspoon or two of butter in the fry pan (vegetable oil can be used if preferred). When the butter starts to bubble, pour in the egg mixture immediately and reduce the heat to medium low.
- Let the mixture start to set for a minute or two before you start scrambling your eggs. Sprinkle your salt and pepper over the mixture. Add any extra flavours you wish at this stage. Some suggestions include fresh herbs, grated cheese, spring onions, mushrooms and tomatoes. Experiment with different toppings to see what you like. Alternatively, you can place toppings on after the eggs are cooked.
- Once the eggs have started to set, use a wooden spoon to push the mixture from one side of the pan, to the other, running the spoon across the surface of the fry pan. The eggs should start to scramble before your eyes! The main thing to remember is not to change the heat setting, the eggs will cook, it just takes patience.
- You can have your eggs as soft or as hard as you like, but generally when the mixture is no longer liquid in appearance but still looks moist, this is when the eggs are “done”. Scrape the mixture into a mound in the centre of the pan and turn off the heat. The eggs will continue to cook as they sit in the pan. While you are waiting, go and make your toast. Once this is done, the eggs will be ready to serve.