Fluffy bouncy scrambled eggs recipe

Cooking at breakfast time on a work day seems seriously involved (can you stir baked beans and iron a shirt simultaneously? Us neither). But at the weekend a cooked brekkie is absolutely necessary. Scrambled eggs is a treat, but dead quick.

It’s also quite easy to jeff up with no real explanation as to what you did wrong. At least in our experience. Perhaps this is why it’s part of Adam Liaw’s list of things you ought to be able to cook by the time you’re 30, and therefore part of our challenge to try our hand at every dish on the list.

So, uh, here’s our “failsafe” method.

Some of the recipes The Guardian references look like cat sick to us – we like our eggs a bit firmer and not too messed with. Bear this in mind when you try this out…

We read once that if you haven’t got cream, don’t bother with milk, but we literally never have cream in the fridge so we do used a little milk to make it all a little less yellow. One day, we will try it with cream.

Anyway, here goes.


Serves 2 at breakfast
3 eggs
3 splashes of milk
2 knobs of butter
Salt and pepper
Chives if you fancy it

How to

Break the eggs into a large bowl. Add the three splashes of milk.

Put a knob of butter over a low heat to melt.

While the butter melts, beat the eggs’n’milk mixture until the surface of the liquid is all bubbly. Season well with salt and pepper.

Spread the melted butter over the whole surface of the pan and a little up the sides.

Pour the egg mixture in gently and let it cook over the low heat for a few minutes.

Gently disturb the cooked egg at the bottom of the pan and move it around a bit. Keep an eye on the pan for another 2-3 minutes, stirring it gently every now and again to prevent the egg burning to the bottom.

When the egg is just about how you like it, take it off the heat, add a small knob of butter and put a lid on the pan.

Put your toast on. When it pops, gently stir the eggs so the extra butter disappears.

Using scissors, chop some chives over the egg in the pan.

Taste, season more if you like, stir chives in gently, bung on toast, and eat it.

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