The perfect scrambled eggs sit on a light brown plate with two rashers of crispy bacon, all on a slice of toast, topped with a sprinkling of chopped chives. The dish sits on an orange table surrounded by broken white egg shells, a metal pan of crispy bacon, and another pan of the remaining scrambled eggs.

The Perfect Scrambled Eggs

Scrambled eggs can easily become overcooked, rubbery and unpleasant so why not try our perfect scrambled eggs that everyone will love for their breakfast.

For the best scrambled eggs, serve on the ‘wetter’ side to avoid them tasting bland. If serving takes you a bit of time, turn off the heat early so your eggs don’t overcook in the hot pan whilst you’re plating.

Prep: 5 mins | Cook: 5 mins

Serves 4 people

Home > Recipes > The Perfect Scrambled Eggs

Ingredients

  • 2 tbsp salted butter
  • 6 - 8 FREE eggs (depending on appetite)
  • Sea salt & cracked black pepper
  • 1 tbsp chives, finely diced, optional
  • TO SERVE
  • Toast
  • Bacon rashers, optional

Method

  1. Melt 1 tablespoon butter in a large saucepan over a low to medium heat. Crack in the eggs and whisk briefly with a wooden spoon to break up all the eggs.
  2. Allow the eggs to cook over a low heat until you start to see the egg mix turning white. Slowly and gently stir the eggs as they start to cook.
  3. Continue gently cooking for 3 - 4 minutes, moving the egg mix around the heat until a wet, scramble texture is achieved - do not overcook at this stage. Remove from heat.
  4. Season generously with salt and pepper, stir through the remaining butter and sprinkle with chives, if using, to finish.
  5. Serve immediately on top of golden toast and a side of crispy bacon, if desired.

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