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How to make scrambled eggs

Lynn Wright / 28 February 2015

Quick and easy to make, scrambled eggs are the perfect breakfast dish. Learn how to make the perfect scrambled eggs with our foolproof recipe.

Scrambled egg

Often one of the first dishes many of us learn to cook, everyone has their own way of making scrambled eggs. Yet, getting scrambled eggs right every time you cook them can be tricky. Perfectly cooked scrambled eggs should be velvety soft, fluffy and moist. No one wants a dry, rubbery, browned pile of scrambled egg on his or her plate.

Cook them slowly over a low heat to prevent browning and use the right sized frying pan for the number of eggs you’re scrambling. If your pan is too large, the eggs will spread too thinly, which increases the chance of overcooking or burning them. Likewise, cramming half a dozen eggs in a tiny saucepan runs the risk of unevenly cooked eggs. For best results, use a non-stick pan: cleaning up will be much easier too.

Scrambled egg ingredients

Serves 2

  • 4 large eggs – preferably free-range or organic
  • 4 tbsp single cream or milk
  • A knob of butter

How to make perfect scrambled eggs

1. Crack the eggs into a bowl and add the cream or milk. Whisk thoroughly until both are combined.

2. Heat a small, non-stick frying pan over a medium-to-low heat for a couple of minutes, then add the butter and let it melt so that it coats the bottom of the pan. Be careful not to let the butter brown, as it may discolour the eggs.

3. Pour the egg mixture into the pan and reduce the heat to low. Let it sit for about 20 seconds without stirring: the eggs must begin to set before you can start scrambling them.

4. Season the egg mixture with a little salt and pepper. You can also add other ingredients at this point such as chopped herbs, grated cheese or chopped spring onion.

5. Using a wooden spoon or rubber spatula, gently pull the egg mixture away from the edges of the pan towards the centre to form soft curds. Continue to stir, lift and fold the mixture to expose still wet areas to the bottom of the pan.

6. When the eggs are just set but still slightly runny in places, remove the pan from the heat. The eggs will continue to cook in the pan’s residual heat. You can add a small knob of butter at this point to give the eggs an even more creamy taste. Give the eggs a final gentle stir and serve immediately with hot, lightly buttered toast.


Jazz up your scrambled eggs by adding a variety of ingredients to the basic recipe. Some ingredients you could try include: chopped fresh herbs, grated or cream cheese, diced cooked ham or bacon, finely chopped onions, peppers and other vegetables.


The opinions expressed are those of the author and are not held by Saga unless specifically stated. The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.