How to Make Perfect Scrambled Eggs
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 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.
You Can Rate This Scrambled Egg Recipe Here, to Guide Other Readers
These Are the Ingredients - Assemble Them for the Perfect Scrambled Eggs Before You Start
Ingredients (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
- Mixing bowl or jug
- Wooden spoon
- Cheese grater
- Small saucepan, preferably non-stick
Equipment for Making Scrambled Eggs - Use a Non-Stick Pan if Possible Because Scrambled Egg Sticks Like Mad
Here's a Cheese Grater Like the One I Use at Home
It's very useful, as you can save the grated cheese straight into the box to store it without making a mess, or you can put the grater over the lid and tip the right amount of grated cheese straight onto your food
Here Are Step-by-Step Instructions With Photographs to Demonstrate the Various Stages in Detail
N.B. If you are intending to print out the instructions rather than just reading them, I have put a list in recipe format without photographs at the foot of this page, for easy reference.
Method - 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 a low heat on the cooker until it has spread, making sure it covers the bottom of the saucepan and up the sides to prevent the egg mixture sticking.
- Don't let it burn. Make sure the cooker heating is on moderate (as a high heat will make the egg mixture solidify too quickly).
Put a Blob of Butter About This Size in the Saucepan
Meanwhile Start Cooking Your Toast Whilst the Butter is Melting
Add the Milk to the Eggs in a Bowl and Mix With a Whisk
(or use a fork if you haven't got a whisk).
Milk Added to the Eggs
Then Add Cheese and Mix With the Eggs
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
Pour the Mixture Into the Saucepan
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.
Here's the Egg Mixture Still a Tiny Bit Runny - At This Stage Be Very Careful Not to Let it Solidify
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 - But You Could Try to Ring the Changes With Added Accompaniments
- 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.
Hello, I'm Eglantine, the Eccentric Egg. What's your name?
More Articles About Eggs - What Else Would You Expect on a Page About Scrambled Egg?
- How to Make an Omelette
Some people find omelets a bit difficult to get right, and have been put off by their first attempt. Here's the secret of how to make the perfect omelet. So easy even a beginner can do it.
- English Proverbs and Sayings About Eggs
You'd never guess how many proverbs and sayings we have in English about that humble food, the egg. Think about it, but don't get egg on your face if you get it wrong!
- How to Tell if Your Expired Eggs Are Still Good to Eat ; Food Hacks Daily
Plenty of information about eggs generally
How Do You Like Your Eggs?
- Is it scrambled egg?
- Or maybe it's eggs and soldiers - bread dipped in a soft-boiled egg?
- And what about Spanish omelette?
- Or fried, maybe with baked beans and chips?
- Or maybe you prefer eggs as a luscious alcoholic drink - do you like advocaat?
Here's a Poll to See What Everyone Prefers
What's your favorite kind of egg?
Learn Something New About Brown Eggs and White Eggs - A Popular YouTube Video
- Put a blob of butter or a dash of olive oil into the saucepan and warm it on a low heat on the cooker until it has spread, making sure it covers the bottom of the saucepan and up the sides to prevent the egg mixture sticking. Don't let it burn. Make sure the cooker heating is on moderate (as a high heat will make the egg mixture solidify too quickly).
- Meanwhile start cooking the toast whilst the butter is melting.
- Add the milk to the eggs in a bowl and mix with a whisk (or use a fork if you haven't got a whisk).
- Then add cheese and mix with the eggs.
- Pour the mxture Into the saucepan. Keep stirring to stop it sticking to the pan, and to ensure it sets evenly.
- 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.
- Optional: You can add salt and freshly ground pepper before serving, according to individual taste.
© 2012 Diana Grant