This recipe makes scrambled eggs that fluffy, creamy and so good. Whether you’re whipping up a quick breakfast, making a light lunch or serving them alongside toast for dinner, scrambled eggs are a true kitchen staple.
This scrambled egg recipe is quick, easy to prepare and is ready in under 10 minutes so it is ideal if you need a quick breakfast before work. They are also very filling and satisfying due to the high protein content. They are perfect for breakfast and go great with avocados, grilled tomatoes, smoked salmon or some toast.
Why You’ll Love This Recipe
- Quick & easy – ready in under 10 minutes, perfect for busy mornings.
- Creamy & delicious – cooked low and slow for velvety, fluffy scrambled eggs every time.
- Customisable – add different herbs, cheese, or vegetables to make it your own.
- Nutritious – packed with protein, B12, vitamin E and many other nutrients.
- Comfort food classic – simple ingredients, big flavour and always satisfying.
Ingredients for Scrambled Eggs
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
- Eggs – I use free range or organic eggs.
- Seasonings - salt and black pepper.
- Butter – use salted or unsalted butter.
- Cream - I use single cream but you can use double cream for a richer flavour.
- Herbs - use chives or parsley to add extra flavour to the eggs.
How to Make Creamy Scrambled Eggs
1. To a small bowl, add the eggs and whisk with a fork or wire whisk. Add the salt and black pepper then set the bowl aside.
2. Place a small non stick pan on a low to medium heat then add the butter and allow to melt. Mix in the cream then pour in the whisked eggs and combine with the butter and cream.
3. As the eggs begin to set, use a wooden spoon to gently stir and fold the eggs. Allow the eggs to set further then stir and fold again. Continue this process until you have your desired consistency then remove the eggs from the heat, sprinkle with chives and serve.
Recipe Tips
- Ensure you use a non-stick pan for the eggs.
- This recipe can be easily doubled or tripled to serve more.
Nutrition
Nutrition based on 1 serving: Calories: 228kcal | Fat: 18.9g | Saturates: 8.8g | Carbs: 1.0g | Sugar: 0.7g | Fibre: 0.1g | Protein: 13.7g | Salt 1.0g.
Storage
Make this recipe to serve immediately.
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Perfect Scrambled Eggs
Ingredients
- 2 medium or large eggs
- 1 pinch salt to taste
- 1 pinch black pepper to taste
- 5g butter
- 30ml single cream or milk
- 1 pinch dried chives or parsley
Instructions
- To a small bowl, add the eggs and whisk with a fork or wire whisk. Add the salt and black pepper then set the bowl aside.
- Place a small non stick pan on a low to medium heat then add the butter and allow to melt. Mix in the cream then pour in the whisked eggs and combine with the butter and cream.
- As the eggs begin to set, use a wooden spoon to gently stir and fold the eggs. Allow the eggs to set further then stir and fold again. Continue this process until you have your desired consistency then remove the eggs from the heat, sprinkle with chives and serve.
Sarah says
Perfect