Scrambled Eggs

The trick with scrambled eggs is not to overcook them but keep them creamy and soft.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 10mins Servings: 1
  • 2 eggs

    1 Tbsp milk or cream

    salt and pepper

    1 Tbsp butter

    chopped herbs to garnish

  • 1. Lightly beat the eggs with the milk or cream and the salt and pepper.

  • 2. Melt the butter in a small heavy-based frying pan, pour in the egg mixture and cook gently, lifting the egg as it sets on the base of the pan and turning it over with a spoon or spatula. Keep cooking until the eggs are set and are a creamy consistency, and always stir gently. Stop just before you think the eggs are ready as they will continue to cook for a minute after you remove them from the pan.

  • 3. Add the chopped herbs and serve on hot, buttered toast.

    VARIATIONS:

    • Add finely sliced mushrooms to the uncooked egg mixture.
    • Fold in cooked, chopped bacon after the eggs are cooked.
    • Fold in chopped smoked salmon after the eggs are cooked.

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