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How to make perfect scrambled eggs!

Updated on March 29, 2013

In this article I will hope to show you how to make the best scrambled eggs and the best thing about this recipe - and scrambled eggs generally - is that cooking takes a matter of minutes! As hard as it is to find an appealing picture of scrambled eggs, I hope the one on the right helps!

Step 1 - Search your cupboards for the following ingredients:

Ingredient
Quantity (per person)
Required?
Eggs!
2 to 3
Clearly
Milk
A splash!
Yes
Salt & Pepper
Pinch
No
Butter
20-40g
No
Sorry about the last column. Hubpages won't let me have only two columns.

Step 2 - Cooking! - Take you a saucepan and melt the butter at any heat. Wait until the butter is completely melted and then add the salt and pepper. Next add a splash of milk, by this I mean enough so that the mixture in the sauce pan at this stage is roughly 30% milk 70% butter.

Step 3 - Now time to add the eggs! - Crack the eggs directly into the saucepan. At this point I like to turn off the heat so that the eggs don't immediately start to cook, but you don't have to wait more than a few seconds for the saucepan to cool. Now that all the ingredients are together, just take a fork and make a spinning motion with the fork, breaking the egg up and mixing the other ingredients. No not worry if the mixture is not completely yellow, if there are a few small see through bits, this is fine because egg has a tendency to hold together well, just make sure that the bulk has spread out.

Step 4 - The next bit is easy. Turn on the gas or hob again to probably maximum flame, depending on the power of your appliance. Now don't leave the eggs, scrape the solidfying mixture off the bottom of the pan every 10 seconds and mix it all up. This means that none of the egg will burn and all of the egg will cook, making sure that the final product isn't burnt but at the same time undercooked.

You will probably know when it is the right time to turn off the hob and serve it up, as you will see that the mixture has solidified and you can just scrape it out onto a plate. Don't worry if it is a bit squidgy, becuase this just depends on your taste and should not cause any harm unless it is obviously undercooked. Try not to leave the mixture so uncooked that there are obvious see-through parts as this is not necessarily harmful but may cause an lack of aesthetic excellence.

Step 5 - Time to serve up. Depending on your taste, choose what you want. Personally I have it on toast with a fair helping of tomato sauce (ketchup).

The good thing about this recipe is if you do not enjoy it so much the first time, it is such a quick and versatile recipe that you can alter it the next time you make yourself or indeed others a dish!

I hope you enjoyed, thank you and this any please leave a comment below!

Comments

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    • LadyFiddler profile image

      Joanna Chandler 

      5 years ago from On planet Earth

      I would love to make eggs that looks so yellow fluffy and lovely i will try it with milk.

      Thanks!!!

    • john.jackson profile imageAUTHOR

      john.jackson 

      7 years ago from London, England

      I have always liked cream in scrambled eggs, but only every so often as I feel it makes the eggs feel a bit heavy sometimes. But now you mention it, you've made me quite hungry.

    • profile image

      hanna 

      7 years ago

      Replace milk with a splash of rich double cream! All time favourite ever!

    • gramarye profile image

      gramarye 

      7 years ago from Adelaide - Australia

      Hmm never thought of doing it this way. Will give it a try next time

    • JamaGenee profile image

      Joanna McKenna 

      7 years ago from Central Oklahoma

      Scrambled eggs are in the Top Ten of Comfort Foods, so I'm always looking for ways to make them better but had never heard of adding milk. Will have to try it. Thanks!

      btw, adding a pinch of sugar with the eggs makes scrambled eggs "fluffier".

    • john.jackson profile imageAUTHOR

      john.jackson 

      7 years ago from London, England

      Me too, at first I didn't like them too much, as they tasted slightly bland to me, but I realised after a bit of butter, salt and pepper it seemed to come to life. I hope you enjoy this recipe!

    • L a d y f a c e profile image

      L a d y f a c e 

      7 years ago from Canada

      Yum! I love making scrambled eggs, and while I consider myself to be a pretty good scrambled egg maker, I can't wait to try this method! Thanks!

    • john.jackson profile imageAUTHOR

      john.jackson 

      7 years ago from London, England

      Thank you! always great to get feedback, I'll try to write some other soon. Although my generally erratic cooking skills is limited to lasagne and a few others.

    • lrohner profile image

      lrohner 

      7 years ago from USA

      I've read many, many articles and recipes declaring theirs to be the "best scrambled eggs ever," but I do believe yours has them beat. Great hub!

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