Scrambled Eggs

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

Prep Time
Scrambled Eggs


  • 2 eggs
  • 1 Tbsp Meadow Fresh 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.
    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.
    Add the chopped herbs and serve on hot, buttered toast.


  • 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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taste amazing easy