Get perfect soft and creamy scrambled eggs every time with this really simple recipe.
In my life I’ve eaten a lot of bad scrambled eggs, either too dry or soft but watery. In fact for a long time I thought I didn’t really like scrambled eggs, much preferring poached or fried. It turns out they’re actually my favourite (although I’m quite fickle when it comes to food so don’t hold it against me if I change my mind later!).
In my opinion, perfect scrambled eggs are soft and creamy. I use both butter and milk in mine, which add to the creamy texture and flavour (unfortunately it also adds to the calories so they’re more of a treat that I eat less often than my poached or fried eggs).
So what’s the secret to perfect scrambled eggs?
It’s an incredibly frustrating thing to cook. You need to cook it on a very low heat. At first it looks like it’s not doing anything, your hand will be hovering over the heat control on the hob tempted to crank it up a bit. DON’T! Just remember dry or soggy (or possibly both!) and take your hand away.
It will cook, just give it time.
If you give in to temptation and cook your scrambled eggs on too high a heat, you’ll either over-cook them giving you the dry version, or you’ll think they look perfect and then by the time you’ve got to the table they’re sitting in a pool of water (or worse, you’ve put them on toast and your toast is all nasty and soggy).
The right mix of milk and eggs
I like to make scrambled eggs using full fat milk. I know some recipes use cream, I don’t quite simply because it’s not something I usually have in the fridge, whereas I’ve always got milk.
There are also some recipes that suggest using just eggs and butter and skipping the milk. Personally I think doing it this way means it lacks a certain creaminess that makes it taste delicious (without milk it tastes like an omelette that’s fallen apart). I also find that using milk makes it a little more forgiving when you cook it. Without milk, it can quickly form a rubbery skin which isn’t pleasant to eat.
However, you don’t want to overdo the milk as the more liquid you add the more likely it is to be watery and the longer it’ll take to cook. I’ve found the perfect ratio to be 30ml of milk for each egg.
Multiplying the recipe
This recipe can be easily multiplied to make as much as you need. However, be warned that the more you attempt to cook in one pan the longer it’ll take (I once attempted a batch that took 50 minutes!).
If you’re making scrambled eggs for quite a few people it’ll probably be quicker to use several pans.
Scrambled eggs nutritional information per serving
*This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.