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The scrambled eggs conundrum: how to make scrambled eggs my way

Cafés, pubs, hotels, diners, your own kitchen, you name it... All these places make, or at some point have made, scrambled eggs – but how, exactly?

50w ago

It's a staple in some or most of your households: scrambled eggs with whatever you like, whether it's toast, fresh crusty bread, bacon, baked beans or avocado. Can't beat it! But ask anyone how they make it and you'll be surprised how they all have differing ways.

There was a semi-heated debate at the office some weeks ago on how to properly make scrambled eggs, off the back of a passing comment I had made. It was all, "no, this is the best way to make it and you are completely wrong" – and frankly, I was astounded at how many different ways to make scrambled eggs there are. Here are some examples: with creme fraîche, cream cheese, double cream, no milk, cheese (?!)... The list goes on.

Here are the highlights...

Creme Fraîche – if you want a richer and slightly gourmet twist to you eggs in the morning.

Extra egg yolk – No milk or cream, but instead, add an extra egg yolk in addition to how ever many eggs you are using. This makes the 'eggiest' of scrambled eggs, but tastes excellent!

Here's my recipe:

My personal favourite? I like my scrambled eggs to be nice and creamy – a tad buttery, with a bit of pepper – so I add bit of milk.

Creamy scrambled eggs

It's very popular breakfast dish in many household, and I'm sure you have your own way of making it. But here's my way...

Prep time2min
Cook time5min
Total time7min


  • A knob of butter
  • 3 eggs
  • 50ml milk (subject to preference)
  • Salt and pepper, to taste


  1. In a bowl, whisk the eggs until fully beaten. Pour the milk into the egg mixture bowl.
  2. Pre-heat a non-stick frying pan on a medium heat until hot and add the butter to melt. Ensure to swivel the pan from side to side, so the butter melts and spreads to all sides.
  3. Add the egg mixture into the pan and leave for 30 seconds. You will see that the bottom of the egg mixture should slowly begin to cook and take shape.
  4. Turn the heat down to medium-low and add salt to taste.
  5. Leave for 30 seconds to 1 minute, depending on how powerful your hob is. The eggs should slowly start to cook and take shape.
  6. Ensure that whilst the eggs cook, you slowly stir them in a consistent pattern every so often. Do this for another minute or so.
  7. Once the eggs cook and start taking shape, turn the heat down to LOW and ensure to slowly stir constantly, again in a consistent pattern. Do this for another 1-2 minutes.
  8. Where you stop is entirely up to you. If you have a preference for runny and smooth scrambled eggs, turn it off as soon as the eggs start taking shape and are cooked. For those that prefer a less creamy and more solid texture, continue stirring on LOW heat for another 30 seconds to 1 minute.
  9. Serve with black pepper to taste.

Recipe Notes

Here's the key: when you switch the hob off, the eggs actually continue to cook for a few seconds – so always switch your hob off JUST before the eggs are to your preference.

Recipe by

Marcel Da Silva Brito

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Comments (11)

  • Yup sounds good add extra cheese for me please

      11 months ago
  • Thats pretty close to how I make mine other than instead of milk I use heavy cream but I'm going to have to try the extra yolk. had a post that added yogurt.

      11 months ago
    • Me too, I tried heavy cream the other day and quite liked the result. I shall check out Rachael's post, that sounds interesting! :)

        11 months ago
  • That's very good advice

      11 months ago
  • Pretty similar to what my mum does. Except cream instead of milk. (I personally don’t add cream/milk - thought it might be healthier) She also adds grated Parmesan cheese after the egg mixture goes into the pan.

      11 months ago
  • Yours sound really nice. I put lemon pepper in my scrambled eggs, gives them an extra little something. I let them sit on the skillet on low/medium heat until they begin to stick to the sides, then I move them a bit, but not continuous.

      11 months ago