How to cook scrambled eggs

I must admit I’m quite OCD about cooking eggs, they have to be just right. Moussey and hard scrambled eggs swimming in liquid are wronger than wrong, that happens when people add milk to the mix, the eggs boil rather than scramble and you get the liquid that ruins your toast! GAK. No, what we have here are beautifully creamy soft scrambled eggs, and nothing else. Simple food at its very best.
  • Serves
  • Prep
    5 mins
  • Cook
    5-10 mins
  • Difficulty
  • 3 large free range organic eggs. Try to source ‘backyard eggs’ if you can, where you know the hens are well cared for.
  • sea salt
  • black pepper
  • knob of butter
Heat the butter in a heavy based small saucepan. You need it heavy so it retains heat, and small so that not too much of the egg is exposed to the base at once.

Whisk the eggs with a pinch of sea salt then pour them into the saucepan and stir gently for a few seconds with a wooden spoon so it doesn’t turn into an omelette.

Once the eggs start to take structure turn the heat off, give another gentle stir then leave them to cook with just the heat of the saucepan for a minute. You want them soft and glossy, not hard and moussey, so keep an eye on them, it really doesn’t take many seconds.

Serve with black pepper to your taste.
Nutrition info
Eggs are mighty powerful but small packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine, as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls. If they marketed these in health food shops they'd go for £40 a dozen!
Get gorgeous food like this in your life every day with our eatnaturally meal plans.
Eggs cannot be unscrambled
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