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How to Make Perfect Scrambled Eggs

I used to help in our family restaurant. I love good food and enjoy thinking up creative ways to cook and use leftovers to avoid food waste.

Scrambled Egg on Toast


Here Is My Secret for Making Scrambled Eggs With Step-by-Step Instructions and Lots of Photographs

Scrambled eggs are one of the easiest meals to cook, and therefore suitable for beginners such as students and other people leaving home for the first time.

I was a useless cook when I first left home at the age of seventeen--I didn't know anything, because the family meals were cooked by anyone except me! Once I got to England, scrambled eggs was one of the first things I learnt how to do. I was so proud of myself, you'd have thought it was a full-scale gourmet meal, it was so delicious.

But experienced cooks will also learn a bit here, including my secret ingredient which improves the flavor of scrambled eggs and also gives you extra protein, which is especially good for invalids and those on a restricted diet.

You Can Rate This Scrambled Egg Recipe Here, to Guide Other Readers

Cooking Time

Prep timeCook timeReady inYields

5 min

3 min

8 min

Serves Two People

Equipment for Making Scrambled Eggs--Use a Non-Stick Pan if Possible Because Scrambled Egg Sticks Like Mad



  • mixing bowl or jug
  • wooden spoon
  • cheese grater
  • small saucepan, preferably non-stick

Assemble These Ingredients for Your Perfect Scrambled Eggs Before You Start


Ingredients (For 2 People)

NB: Precise measurements are not important--you can use a little more or less of any of these ingredients

  • 4 or 5 eggs
  • a blob of butter or olive oil
  • 2 tablespoons of milk
  • grated cheese


  1. Put a blob of butter or a dash of olive oil into the saucepan and warm it on a low heat on the cooker until it has spread, making sure it covers the bottom of the saucepan and up the sides to prevent the egg mixture sticking. Don't let it burn. Make sure the cooker heating is on moderate (as a high heat will make the egg mixture solidify too quickly).
  2. Meanwhile start cooking the toast whilst the butter is melting.
  3. Add the milk to the eggs in a bowl and mix with a whisk (or use a fork if you haven't got a whisk).
  4. Then add cheese and mix with the eggs.
  5. Pour the mxture Into the saucepan. Keep stirring to stop it sticking to the pan, and to ensure it sets evenly.
  6. Continue stirring on a gentle heat until the mixture is still a bit runny but just set.
  7. Then remove from heat - it will continue setting in the hot saucepan (if you let it cook until it completely solidifies, the liquid will separate from the solid egg, and it won't be so nice). Butter your toast and turn out the scrambled egg onto the toast.
  8. Optional: You can add salt and freshly ground pepper before serving, according to individual taste.

Below Are Step-by-Step Instructions With Photographs

These photos demonstrate the various stages in detail.

Your scrambled egg breakfast will be ready in 5 minutes.

Put a Blob of Butter About This Size in the Saucepan

Add the Milk to the Eggs in a Bowl and Mix With a Whisk

Milk Added to the Eggs

Milk Added to the Eggs

Then Add Cheese and Mix With the Eggs


Pour the Egg Mixture Into the Pan and Stir

Scroll to Continue

Continue Stirring on a Gentle Heat Until the Mixture is Still a Bit Runny but Just Set

Egg Mixture Still a Tiny Bit Runny--At This Stage Be Very Careful Not to Let it Solidify

Egg Mixture Still a Tiny Bit Runny--At This Stage Be Very Careful Not to Let it Solidify

Stir Until Just Set and Remove From Heat Immediately


You Could Try to Ring the Changes With Added Accompaniments

  • Some people think it's a delicacy to have smoked salmon with their scrambled egg, but personally I like my smoked salmon as a delicacy on its own, and not as an enhancement to another dish. To me it's just over-egging the gingerbread (perhaps that's an unfortunate choice of words in this context!).
  • And some people like bacon with their scrambled egg. I don't--if I'm having bacon, I like it with fried egg, mushrooms and tomatoes. To my mind it tastes sort of odd with scrambled egg.

How Do You Like Your Eggs?

  • Is it scrambled egg?
  • Or maybe it's eggs and soldiers--bread dipped in a soft-boiled egg?
  • And what about Spanish omelette?
  • Or fried, maybe with baked beans and chips?
  • Or maybe you prefer eggs as a luscious alcoholic drink--do you like advocaat?

Here's a Poll to See What Everyone Prefers

Here's a Cheese Grater Like the One I Use at Home

Hello, I'm Eglantine, the Eccentric Egg.

I'd be eggstatic if you leave a comment

I'd be eggstatic if you leave a comment

Do Leave a Comment

Wendy Henderson from Cape Coral on June 04, 2019:

I love your recipe and I'm going to try it. I don't drink milk. So I will substitute the milk with heavy whipping cream. Thanks for sharing.

Diana Grant (author) from United Kingdom on September 25, 2016:

Ugh! Not for me.

Bill Kasman on September 25, 2016:

Personally, I'd miss out the cheese and add just a touch of cinnamon!

Diana Grant (author) from United Kingdom on May 03, 2013:

@chi kung: Yes, I think I'd like that

chi kung on May 03, 2013:

you can also first fry paprika for a couple of minutes before pouring the whipped eggs into the pan :)

writerkath on May 03, 2013:

When I saw your addition of the heart-shaped egg mold, I smiled! We have round ones, but I love that one! Another thing I sometimes do w/ my scrambled eggs is a touch of chopped dill fresh from the garden. Yummm!

Tony Payne from Southampton, UK on June 09, 2012:

Of course you make your scrambled eggs the "British way" like I do, and for me this is the best. In the USA they generally use a skillet (frying pan) and pour the whole mix in there, with no milk, just butter, and they don't stir continuously like we do, so it turns out like huge clags of hard egg. The smaller pieces seem to be tastier, maybe it's the salt and black pepper, and I love the addition of grated cheese too. Nicely done.

anonymous on May 11, 2012:

Another great Lens!

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