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The World's Best Scrambled Eggs ~ and How to Cook Them

John loves to eat and this subsequently led to him teaching himself to cook. His eldest son is also a qualified chef and passes on tips.

The World's Best Scrambled Eggs (my wife's opinion anyway)

The World's Best Scrambled Eggs (my wife's opinion anyway)

A Recipe Article by Jodah. Can You Believe It?

For those people who know me and my writing, this will be the least likely type of article you'd expect from me. When you see a notification that "Jodah" has written something new you have come to expect a poem, short story, or maybe an essay about the environment or self-sufficiency. Not, "How to Make the World's Best Scrambled Eggs."

Well, there is a first for everything, or so they say. So here is my first ever (and probably last) recipe article. I hope you enjoy.

p.s. I had to throw a poem at the end (it is related, and is what I do) to please the poetry lovers and my followers. Those readers who are just looking for a scrambled eggs recipe and/or don't like poetry are welcome to leave without reading the poem. That way I keep everyone happy.

Preparation and Cooking Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

Serves two people using six eggs.


  • 3 eggs, per person
  • to taste shallots or chives, chopped
  • equivalent volume as eggs, milk, full cream or light
  • one or two sprigs per serve parsley, add as garnish at the end
  • two slices per person sour dough bread, toast
Silicon spatula and the World's best egg beater

Silicon spatula and the World's best egg beater

Automatic Egg Whisk

Scrambled Egg cooking

Scrambled Egg cooking

Step-by-step Instructions

  1. Spray frying pan or wok with olive oil cooking spray (or use non-stick pan) and place on medium heat
  2. Break three eggs into a bowl
  3. Add from half to the equivalent amount of milk to eggs (depending on the preference of consistency).
  4. Chop a generous amount of shallots, chives, or garlic chives and add to eggs and milk.
  5. Beat all ingredients until eggs are totally broken up and mixed in. (The Padia semiautomatic whisk/egg beater makes this job so easy. Better than any other egg beater I have used.)
  6. Pour the mix into the pan and leave until it begins to bubble, then turn the heat down slightly.
  7. Begin to cook two slices of toast per person.
  8. Using a spatula or egg flip begin to fold the mixture over itself from the outside in so that it cooks evenly throughout. Continue to do this throughout the entire cooking time.
  9. Turn off pan, butter toast and place on plates. Serve the scrambled egg onto the toast.
  10. Add a sprig of parsley on top of each serve to finish off.
  11. Add salt or pepper to taste.
  12. Voila! Enjoy.
All done. Is there any more?

All done. Is there any more?

World's Best Scrambled Eggs

Alternative Ingredients

Of course, you can easily alter the recipe to suit your own taste. Feel free to add a little grated cheese, chopped onion instead of shallots or chives, a touch of chilli, chopped mushrooms, and maybe some shredded bacon or ham. If you don't have sourdough bread you can substitute it for rye, whole grain, (white if you must). Some who don't need to watch calories may even like to use cream instead of milk. It's my opinion that no recipe needs to be adhered to hard and fast. But this recipe is very basic, quick to prepare, and tastes great. I know, because I eat it :) and I like food.

* Oh, and as stated above, I recommend adding the parsley as a garnish at the end. I do love the smell and taste of parsley but I find it best not cooked into the scrambled eggs. It seems to impart a somewhat dry flavour to the dish if cooked in it.

Onion Chives

Onion Chives

Calorie Count

The type of bread you use doesn't seem to effect the calorie count significantly so use your favourite. Using low fat milk makes the biggest reduction in calories.


3 Large Eggs



1Cup Full Cream Milk



1 Cup Low Fat Milk



2 Slices Sour Dough Bread



2 Slices Rye Bread



2 Slices White Bread



No Bones About It

I bred a boneless chicken

That laid pre-scrambled eggs.

It sat around and ate and laid,

'Cause it couldn't use its legs.

Scroll to Continue

What Inspired This?

You may be asking yourself, "What came over Jodah to write this?" Well, there has been a lot of conversation recently about the status given to poetry and short fiction writers. It was mentioned in another article that poetry never receives any accolades. That honour usually is afforded to 'recipe' and 'how-to' articles. I half-jokingly suggested that I was thinking of writing a poem titled "How to Bake the World's Best Apple Pie," and see if it proved popular.

After writing that I thought, "Well why not? It's not such a dumb idea." The only problem was I have never baked an apple pie. I thought a bit more about what I could cook, and it came to me. My wife always says I make the best scrambled egg she has ever eaten, so I decided to write this recipe article. So this is really an experiment.. an undercover poetry article disguised as a recipe article and listed in the category 'Food and Cooking' rather than 'Creative Writing-Poetry'. Let's see how it is rated, and will it ever make it to either 'Letterpile' or 'Delishably' remains to be seen.

Additional Easy Tips for Boiling Eggs (Not Scrambling)

  • Turn off the stove as soon as the water starts to boil. Put the lid on the saucepan and remove it from the heat. Let sit for 4 minutes, and your boiled eggs will be perfect. This saves electricity or gas. After sitting the eggs for four minutes place them in cold water and then shell/peel them.
  • When shelling/peeling the eggs just crack the fatter end of the egg and remove just enough of the shell so you can slip a teaspoon under it. The spoon's shape allows it to fit around the egg so you can move it around under the shell until the egg can be lifted out. This allows you to remove most of the shell in one piece and not have a lot of small messy buts to clean up.

How to Make the World's Best Scrambled Eggs

Which came first

The question begs,

Was it the chicken

Or the eggs?

The truth maybe

We'll never know,

But eggs are laid

And chickens grow.

Eggs are protein

At its best,

A breakfast fare

That stands the test.

I love hen's eggs,

My daily staple.

Boiled or scrambled,

They're at my table.

How do you make

The world's best scramble?

First raise chickens,

Let them free range ramble.

Feed them well

And get them fat.

Keep them away

From that hungry cat.

In a few months time

They'll start to lay,

Unless they're roosters,

No need to say.

Now take three eggs

For every mouth,

Mix with milk,

Equal amount.

Beat it well

And add shallots,

Or garlic chives,

Then in the pot.

First spray the pan

With olive oil,

Then let the contents

Slowly boil.

Stir it gently

As it cooks,

Resist the pleading

Hungry looks.

Toast some bread

Then do not wait,

Place the scrambled

On the plate.

A sprig of parsley

The finished touch,

Place this on top

Then serve it up.

Jodah's Scrambled Eggs

Jodah's Scrambled Eggs

That’s All Folks

Well, that is it from me. I hope you found this recipe (and the additional information and poetry) interesting and do give my version of scrambled eggs a try.
At the moment (August 2022) as I update this article, there is an egg shortage in the supermarkets. Unfortunately my hens have also stopped laying over winter, but as the weather warms up they should soon resume their work.

Good news is that the egg industry is being overhauled as far as caged and battery hens are concerned to improve animal welfare. This may lead to a rise in some egg prices, but I think it is worth paying an extra dollar or so per carton.

Thank you for reading. Enjoy your breakfast.

© 2015 John Hansen


John Hansen (author) from Australia (Gondwana Land) on May 17, 2020:

Hey, thank you peachy. I hope it turns out well for you. I appreciate you reading this.

peachy from Home Sweet Home on May 17, 2020:

love your hub and humorous poem there.

mine is just plain scramble eggs.

gonna,try yours

John Hansen (author) from Australia (Gondwana Land) on May 05, 2020:

Hey Rodric, thank you for checking out this article. Haha just don’t tell your family and what they don’t know will be good for them.

Rodric Anthony from Surprise, Arizona on May 05, 2020:

I am going to try the spoon thing with the shell. I was always taught to use milk with the eggs to stretch the time before running out of eggs. My family hates it when they are aware of it. I liked this deviation from the norm for you.

John Hansen (author) from Australia (Gondwana Land) on May 05, 2020:

Thank you for reading this Carrie Lee. I am pleased it made you hungry. I am looking forward to reading new stories by you. Goood to have you back.

Carrie Lee Night from Northeast United States on May 05, 2020:

Yum !! Now I am in the mood for breakfast :) Thank you for sharing. By the way, I am writing new hubs soon :) It has been awhile . Have a wonderful day :)

John Hansen (author) from Australia (Gondwana Land) on April 26, 2020:

Thank you Paul. I think it is.

Paul Christian Labor from Philippines on April 26, 2020:

Wow! looks yummy.

John Hansen (author) from Australia (Gondwana Land) on November 03, 2019:

Thank you Edwin. Yes, it does.

Edwin Alcantara from California on November 03, 2019:

Thanks for sharing. Yes, adding cream to the eggs make it fluffier and less rubbery.

John Hansen (author) from Australia (Gondwana Land) on August 11, 2017:

Thank you, Adam. Glad you found it helpful.

Adam from Denver, CO on August 11, 2017:

This was seriously informative. Glad I came across it!

John Hansen (author) from Australia (Gondwana Land) on April 18, 2017:

Give it a try, Brunchmaster. I think you'll be pleased with the result.

Cooper Harrison from San Francisco, CA on April 18, 2017:

I've always just beaten a couple of eggs and thrown them into the pan - this should be a good change to try.

John Hansen (author) from Australia (Gondwana Land) on August 15, 2016:

What a wonderful comment, Jan. I appreciate you saying that as I was told to remove the poetry if I want the hub moved to a niche site. I couldn't do that and stay true to myself.

Janis Leslie Evans from Washington, DC on August 15, 2016:

Superb, original, funny way to present a cherished recipe. Excellent work, Jodah. It makes you want to fix scrambled eggs for the fun of it.

John Hansen (author) from Australia (Gondwana Land) on August 13, 2016:

Thank you for your kind words of support, Surabhi. "Adds extra flavour to the recipe" I like that. Glad to hear you are eating eggs now and will try this recipe. My comments and views have gone through the roof since I posted this in the forum, which is great.

Surabhi Kaura on August 13, 2016:

Nice! Nice! The poetry adds an extra flavour to the recipe. This should be on the new niche site - Delishably. I saw Ashish's recent hub was moved there. A great hub, Jodah. I have started eating eggs now. Will try this out. I used to eat Subway sandwiches with egg salad. Yum-yum! Delicious!

John Hansen (author) from Australia (Gondwana Land) on August 12, 2016:

Hi Joyce, thanks for reading and for your generous comment for both the recipe and the poem.

John Hansen (author) from Australia (Gondwana Land) on August 12, 2016:

Thanks manatita.

Joyce on August 12, 2016:

Hum, I don't know which of the two to praise, whether to praise the recipe or praise the poem. They both have equal weights for me. The poem is certainly interesting and the recipe makes me hungry. Well done John!

manatita44 from london on August 12, 2016:

Nice Hub, but yes, two different topics. I'll answer your question on your forum. Stay tuned!

John Hansen (author) from Australia (Gondwana Land) on May 27, 2016:

Thanks for reading this Glenn. I appreciate your valuable comment and glad you found this hub an enjoyable and interesting read. I was playing around with readers who don't really like poetry :)

Glenn Stok from Long Island, NY on May 26, 2016:

I loved the poem recipe and thought that was it. Especially how you started off saying we can skip the poem. I didn't. And I thought you were playing around with those readers who chose to skip the poem.

I got the best of both as I was treated to another fine work of yours with the regular recipe version. That satisfied me about the amount of milk. The poem version said equal amounts, but I felt that was too much milk. I'm going to follow the half milk rule you indicated after the poem.

John Hansen (author) from Australia (Gondwana Land) on April 07, 2016:

rjbatty, here is a link to the hub you asked me to write. Not sure if it is what you expected, but I did it:

rjbatty from Irvine on March 25, 2016:

Jodah: I just read your Aussie-talk Hub and cannot find anything objectionable. It's informative, extremely detailed and well done.

I really hope you write a Hub about censorship re. HubPages, as I think they are going too far in being purists.

I suppose we can just talk about scrambled eggs until the cows come home, but what sort of forum would this constitute?

I'd take on the task of revealing how puritanical HubPages can be, but I think you'd do a much better job. I'm sort of hot-headed and would probably blow the whole effort. You have a sense of control/balance and decorum that I don't possess.

Just consider it as a possible. If you are in this for some monetary return, I can understand your reluctance. But, I feel it's an issue that needs addressing, and I see you as the best possible candidate.

The "Learning Center" strikes me as an extension of HubPages' limitation of contact with an actual homo sapien. I picture the whole enterprise as consisting of a minimum of low-paying post-graduates who would prefer to censor a Hub rather than run the risk of someone ("a superior") finding the material too flush for publication. I don't earn a dime from my postings because I fouled up something when I signed on, and I don't care. They can take their $25 per month (or whatever) and shove it, but I find their censorship policy to be overly stringent and cowardly. Someone has to call them on this. I can't do it because I'm too heated, so I look toward you for writing a Hub that addresses the issue in a less phlegmatic way. Write out a sketch. Send it to me if you want some feedback (and feel you need it), then publish it.

I don't want to push you into doing something that is of no real interest, but you are my go-to guy, so I hope you'll take the effort.

John Hansen (author) from Australia (Gondwana Land) on March 25, 2016:

Thanks for your faith in me to handle such a task RJ. Yes, I have had a few run-ins in regard to censorship. The first time was with a hub called "Prince Plethora's Pleasure Palace" where I had to delete a pic of a painting that showed nipples through a see-through shirt and mention of a topless dancer. I had to remove these and ask for moderation by a human and ads were reinstated, but the first time I updated the hub they were disabled again. My other most controversial hubs are my "How to Talk Aussie" series of which this is one (also with ads disabled):

I appreciate your comments with regard to my approach and that I am a balanced writer, and I may actually do as you suggest. You said there was no "Help Page" though, what about the Learning Centre?

rjbatty from Irvine on March 25, 2016:

Jodah: I want to hear from you re. Hub writing articles that sit on the border of what the sequestered editors of HubPages find appropriate and inappropriate. I want you to write a separate Hub on the subject. You admitted that some of your own material was censored. That had to rub you the wrong way, as it did for me. You have the tact, the skill, the experience to put this subject into perspective. Who are these editors? Are they high school grads with no degree? Why can't writers communicate directly with those in control of this forum (if you can call it that)? They don't even have a Help page -- they leave this up to other Hubbers to provide answers. We've both pushed the limits and got squashed. Other than the word "inappropriate," what are we to assume? I'm asking you to do this because you are one of the most balanced writers to whom I subscribe. Your comments are always generous, and you seem to possess a "common sense" approach toward writing that I think could be extremely useful in defining the boundaries. Just consider it.

John Hansen (author) from Australia (Gondwana Land) on March 25, 2016:

Thanks for the great comment RJ. Yes, I admit I may be a little generous on the milk but serving two people it tends to increase the volume and make it extra fluffy. I also may have failed to advise to constantly stir the mixture and move it around with the spatula. Thanks for reminding me and I may add that. But, yes this experiment worked as this has become my most consistently viewed hub.

rjbatty from Irvine on March 25, 2016:

Jodah: Yeah, writing recipes for HubPages seems like a more successful way to go. Look at the response you got on this! I may have to try it out as an experiment myself.

Until you've been censored by HubPages, you don't get the full sense of what the outfit is all about. You CANNOT express a totally controversial subject, without it being filtered out of existence. It's not really an open forum, and the people who seem to score higher points are talking about food recipes or pet care.

Interestingly, we have an almost identical idea about how to form ideal scrambled eggs. My only exceptions to your recipe are (1) adding equal amounts of milk to the eggs. I think this is too much. I think about a third serves its purpose. (2) They key thing in making scrambled eggs is having a low burner setting (which you indicate), but also constantly stirring the mixture with a spatula. The constant stirring gives the eggs the opportunity to cook evenly. And even over a medium oven setting, the eggs will coalesce much faster than most people realize. Unless you like hard-scrambled (which I don't), you've got to keep moving the mixture around constantly -- even under medium heat. (3) It's unthinkable eating scrambled eggs without some kind of bread -- even a toasted muffin. You can pour the mixture onto toasted bread, but this becomes a kind of sandwich. It's more fun to eat the eggs between bites of bread. But this is a really minor point. Compare our preferences to what is being served daily at McDonald's. The scrambled eggs are like the equivalent to one of their meat patties. Yet, they make a fortune off this stuff.

John Hansen (author) from Australia (Gondwana Land) on December 29, 2015:

Hi Al, no I haven't just scrambled the whites but I'm sure it is ok. I know of the concerns about the cholesterol in the yolks but I have also read that the same cholesterol in eggs is actually good unless they are fried or cooked in oil. If boiled, poached or scrambled it is nothing to worry about.

Al Wordlaw from Chicago on December 29, 2015:

Hey John, I'm beginning to enjoy eating scrambled egg whites. A lot of people try to avoid the high cholesterol by not eating the yolk. Have you ever scrambled just the whites?

John Hansen (author) from Australia (Gondwana Land) on December 29, 2015:

Hi Chitrangada, I appreciate you revisiting this hub, and giving me generous comments once again. Thank you. I need to check out some more of your recent hubs too.

Chitrangada Sharan from New Delhi, India on December 28, 2015:

Came back to read your excellent hub one more time. Besides your interesting recipe of scrambled eggs, one gets the treat of a lovely poem as well.

Great hub and thanks!

John Hansen (author) from Australia (Gondwana Land) on December 28, 2015:

Haha, Diana, Glad the photo of those scrambled egg drew you in. Sorry, but there are never any left over. Thank you so much for reading.

Dianna Mendez on December 28, 2015:

Your photo drew me in to read the suggestion. I love scrambled eggs any time of the day. I see you ate it all so there is nothing left for readers!

John Hansen (author) from Australia (Gondwana Land) on September 16, 2015:

Hi Al, thanks for reading and the kind comment. Good to see you again and glad you enjoyed this hub.

Al Wordlaw from Chicago on September 16, 2015:

Hey John, cool poem, interesting pics, dish, recipes and (funny) empty plate. Enjoyed it!

John Hansen (author) from Australia (Gondwana Land) on April 03, 2015:

Hi Besarien, good to see you at one of my hubs. This one was an experiment to try and make a poem rate better by combining it with a recipe hub. It did seem to work. Thanks for the vote up.

Besarien from South Florida on April 03, 2015:

You effortlessly combined two of my favorite things- poetry and recipes! Voted up and kudos.

John Hansen (author) from Australia (Gondwana Land) on March 24, 2015:

SheGetsCreative, thanks for reading this, we each have to do something that makes our recipe unique..I guess with mine t's garlic chives. Glad to hear you make yours pretty much the same a part from that. I hope you managed to satisfy that hunger.

Angela F from Seattle, WA on March 24, 2015:

I make mine pretty much the same way, but you're the only other person I've seen list garlic chives as an ingredient! I'm hungry...

John Hansen (author) from Australia (Gondwana Land) on March 09, 2015:

Yes, this seems to surprise most people but it's the way I do it psycheskinner, and it works for me. I don't measure precisely just approximate by sight. I was surprised that some people even use water instead of milk. Thanks for reading.

Penny Skinner on March 09, 2015:

Is it really equal volume of milk? I've been doing it wrong all these years!

John Hansen (author) from Australia (Gondwana Land) on February 26, 2015:

Hi Claudia, by all means give this recipe a try and let me know how it works out for you. Eggs are probably my favourite food too. Good luck.

Claudia Mathews on February 26, 2015:

I love eggs, they are probably my favorite food of all time. I'll have to give your recipe a try for my next breakfast.

John Hansen (author) from Australia (Gondwana Land) on February 24, 2015:

Good to see you ArtDiva and thanks for the generous comment. I guarantee you'll enjoy this egg recipe...or your money back :)

ArtDiva on February 24, 2015:

What a really creative presentation—recipe within a poem. Just wonderful. I'll give this a try as eggs are a mainstay in my diet.

John Hansen (author) from Australia (Gondwana Land) on February 24, 2015:

Well done.

John Hansen (author) from Australia (Gondwana Land) on February 24, 2015:

No problem Cam, congrats on your hub score. After I published my scrambled egg hub...mine went up to 98 and stayed there until I published my next hub then dropped two points. Still high for me though. These combo hubs definitely work.

John Hansen (author) from Australia (Gondwana Land) on February 24, 2015:

Thanks Deb, I try to make my hubs entertaining or at least unique. Glad you liked the poem and recipe.

Chris Mills from Traverse City, MI on February 24, 2015:

Oh, I forgot to mention that I put a music video up as well. It's not McCartney and Fallon, but it's got music and dancing.

Chris Mills from Traverse City, MI on February 24, 2015:

John. Thanks for linking to my hub. By the way, my hub score hit 99 yesterday. It's 97 today so far.