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How to Make Scrambled Eggs - Easy Recipe

Updated on September 25, 2016
Gloriousconfusion profile image

Before I became a London solicitor, I used to help in our family restaurant. I love good food, enjoy creative cooking, and hate food waste.

Scrambled Egg on Toast


Here is my Secret for Making Scrambled Eggs With Step-by-Step Instructions and Lots of Photographs

Scrambled eggs are one of the easiest meals to cook, and therefore suitable for beginners such as people leaving home for the first time.

I was a useless cook when I first left home in Africa, at the age of seventeen - I didn't know anything, because the family meals were cooked by anyone except me! Once I got to England, scrambled eggs was one of the first things I learnt how to do. I was so proud of myself, you'd have thought it was a full-scale gourmet meal, it was so delicious.

But experienced cooks will also learn a bit here, including my secret ingredient which improves the flavor of scrambled eggs and also gives you extra protein - especially good for invalids and those on a restricted diet.

Cooking Time for Scrambled Eggs

Prep time: 5 min
Cook time: 3 min
Ready in: 8 min
Yields: Serves Two People

These are the Ingredients For Scrambled Egg - Assemble the ingredients for the perfect scrambled egg before you start


Ingredients for Scrambled Eggs (for 2 People):

NB: Precise measurements are not important - you can use a little more or less of any of these ingredients

- 4 or 5 Eggs

- A blob of Butter or Olive Oil

- 2 tablespoons of Milk

- Grated Cheese

Equipment for Making Scrambled Eggs - Use a Non-Stick Pan if Possible - Scrambled Egg Sticks Like Mad



- Small Saucepan

- Mixing Bowl or Jug

- Wooden Spoon

- Cheese Grater

So What's the Secret for Making Scrambled Eggs?

The little secret is to add

grated cheese -

it enhances the flavor

of scrambled egg and

turns it into

a dish for gourmets

Method for Quick and Easy Scrambled Eggs - Your Scrambled Egg Breakfast Will be ready in 5 Minutes

- Put a blob of butter or a dash of olive oil into the saucepan and warm it on the cooker until it has spread, making sure it covers the bottom of the saucepan and up the sides.

Don't let it burn.

Put a Blob of Butter in the Saucepan


Start cooking your toast

Meanwhile, turn the cooker heating to moderate.

- Add the milk to the eggs

Add the Milk to the Eggs


Mix the eggs and milk in a bowl with a whisk

(or use a fork if you haven't got a whisk).

Mix the Eggs


Pour the mixture into the saucepan.

and keep stirring to stop it sticking to the pan, and to ensure it sets evenly. Add the grated cheese immediately.

Pour the Egg Into the Pan and Stir


Continue stirring on a gentle heat until the mixture is still a bit runny but just set

Then remove from heat - it will continue setting in the hot saucepan (if you let it cook until it completely solidifies, the liquid will separate from the solid egg, and it won't be so nice).

- Butter your toast and turn out the scrambled egg onto the toast.

- You can add salt and freshly ground pepper before serving, but I think it is better for people to add their own, according to individual taste.

Still a Bit Runny


Stir Until Just Set and Remove From Heat Immediately


The Most Important Thing When Cooking Scrambled Egg:

- Keep stirring, don't let it stick to the saucepan,


- stop cooking it the second it has set,

to avoid it separating

That's About All I Have to Say About Scrambled Eggs - You Could Try to Ring the Changes

Some people think it's a delicacy to have smoked salmon with their scrambled egg, but personally I like my smoked salmon as a delicacy on its own, and not as an enhancement to another dish. To me it's just over-egging the gingerbread (perhaps that's an unfortunate choice of words in this context!).

And some people like bacon with their scrambled egg. I don't - if I'm having bacon, I like it with fried egg, mushrooms and tomatoes. To my mind it tastes sort of odd with scrambled egg.

Or maybe it's eggs and soldiers - bread dipped in a soft-boiled egg?

And what about Spanish Omelette?

Or maybe you prefer eggs as a drink - do you like advocaat?

Or fried, maybe with baked beans and chips?

How Do You Like Your Eggs? - Is it scrambled egg?

Hello, I'm Eglantine, the Eccentric Egg.  What's your name?
Hello, I'm Eglantine, the Eccentric Egg. What's your name? | Source

What's your favorite kind of egg?

See results

Eglantine the Eggcentric Egg - my Zazzle Design on cards and T-Shirts


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    • Gloriousconfusion profile image

      Diana Grant 18 months ago from United Kingdom

      Ugh! Not for me.

    • profile image

      Bill Kasman 18 months ago

      Personally, I'd miss out the cheese and add just a touch of cinnamon!

    • Gloriousconfusion profile image

      Diana Grant 4 years ago from United Kingdom

      @chi kung: Yes, I think I'd like that

    • chi kung profile image

      chi kung 4 years ago

      you can also first fry paprika for a couple of minutes before pouring the whipped eggs into the pan :)

    • writerkath profile image

      writerkath 4 years ago

      When I saw your addition of the heart-shaped egg mold, I smiled! We have round ones, but I love that one! Another thing I sometimes do w/ my scrambled eggs is a touch of chopped dill fresh from the garden. Yummm!

    • TonyPayne profile image

      Tony Payne 5 years ago from Southampton, UK

      Of course you make your scrambled eggs the "British way" like I do, and for me this is the best. In the USA they generally use a skillet (frying pan) and pour the whole mix in there, with no milk, just butter, and they don't stir continuously like we do, so it turns out like huge clags of hard egg. The smaller pieces seem to be tastier, maybe it's the salt and black pepper, and I love the addition of grated cheese too. Nicely done.

    • profile image

      anonymous 5 years ago

      Another great Lens!