[Closed] Scrambled egg recipes, tell us your family secret recipes...

Any egg scrambled is an egg that could have been fried.

I dont eat it, but my kids love the simple way. Splash of milk, a little butter and a grind of pepper.

I use loads of olive oil, also has the advantage of not needing to clean the pan afterwards it all just slides out....

Dash of milk, bit of oil or butter if I can arsed. Bit of salt and pepper. What herbs do you use?

Any egg scrambled is an egg that could have been fried.

Indeed, or turned into an omelette, or used to make a cake or quiche or arroz con costra or a whole load of other possible destinies. But the OP's asking about scrambled eggs, which are nice on toast after training 🙂

Loads of butter instead of oil will instantly improve it. Make it less runny?

I like a bit of spring onion or chive chopped on top. And hot sauce, obvs.

2 or 3 eggs per person always the issue.

I dont eat it, but my kids love the simple way. Splash of milk, a little butter and a grind of pepper.

This (without the pepper - don't understand the need for pepper in something as delicately -flavoured as egg).

It also works well in a microwave.

Make it less runny?

That delicate point where they suddenly turn from a bit runny (how I like 'em) to dry and overcooked... the problem comes when your toast isn't ready, and the pot's hot enough to keep cooking the eggs even after turning off the heat.

Eggs, well whisked. No milk, that just waters things down.
Salt and pepper.
Frying pan, low heat, knob of butter (butter makes all food better, don#t mess around with oil).
Cook slowly and keep them moving, you want them pale.
When they're still runny take them off the heat, add another knob of butter and a few chives.
Leave it for a minute or 2.
Final stir and serve, ideally with smoked salmon.

Indeed, or turned into an omelette, or used to make a cake or quiche or arroz con costra or a whole load of other possible destinies.

Okay, I'll be more specific; in any situation where a scrambling, poaching or omeletting an egg is being considered, the egg should instead be fried.

Lots of butter, salt, pepper and cook slowly over the lowest heat possible stirring frequently. Stop cooking when still a bit runny.

In summer when chives are growing i'll chuck some of them in too.

Loads of butter instead of oil will instantly improve it. Make it less runny?

I detest butter, hence use oil. Don't find it makes it runny at all...

Heat some good olive oil in pan then add an appropriate number of eggs and mix with a splash of milk. Leave for a few minutes to start to thicken then give a stir, repeat until desired consistency achieved. Personally I like mine with freshly ground black pepper and oregano however YMMV. Serve on whatever or with whatever floats your boat and enjoy!

I'd recommend goat's butter and then some dried chilli flakes in the melted butter for about 20 seconds prior to the eggs going in.

I am also yet to perfect toast and egg timings. Even worse if you've got some sourdough that always takes about 3x as long to toast as normal bread.

@mogrim - that's when you should add the dash of milk. This will stop the eggs cooking in their own heat while you prep the toast.

Butter then salt and pepper, then the eggs, whisk, turn heat down just as they start to turn add a dash of milk to stop the cooking and turn the heat off.

steel sauce pan and fork

eggs plus a yolk

butter

dash of cream

salt

scramble with the fork so you get very small peices, serve when just cooked, not hard. ( hard = yuck)

Serve with smoked salmon and wheaten bread (wholemeal soda).

Oil in scrambled eggs? what are you some sort of perv?

Eggs, splash of milk, salt pepper whisked together. Melt a decent pat of butter in the pan. Off you go. a few chives if you are a proper posho.

anything else is an abomination and gets you excommunicated and burnt at the stake

Breakfast is 3 eggs whisked well, nothing else added. If I'm feeling reckless, I'll melt a knob of butter in the pan first.

If it's a special occasion, I'll serve them on a well buttered, lightly toasted bagel with smoked salmon on top.

I like them slightly runny. Splash of milk before cooking then once it’s off the heat a wee bit of grated cheese melted in.

I was well into my twenties before I realised that people make scrambled eggs without cheese.

I make ours with some spinach in. Olive oil in the pan, wilt spinach then chuck the eggs in and lightly season....don't have the pan on too hot. Then serve on toast topped with some mushrooms. That's my breakfast 75% of the time....absolutely love it. We've got hens, so a fairly plentiful supply of eggs. They've got their own 'lockdown' currently so supply and quality have both taken a hit of late!

The proper way is just eggs cracked into pan, add butter, stir for a bit, take off heat as start to harden, stir a bit more, season and serve.

If you add oil first you get mangled fried egg. If you add milk you just made pancakes without flour.

I've given up scrambling for the mug egg(s). Take a microwavable mug and crack an egg into it. Add a small knob of butter and some grated cheese, whisk with a fork. In my 900w microwave it takes 70 seconds to cook. Two eggs works if your mug is big enough, I add 10 seconds to the cooking time in this case. For extra points take one of the chilli's you grew and froze in the summer and chop it into the mug before whisking.

This thread is reinforcing why I never eat scrambled eggs that aren't cooked by myself

A little butter and milk in the pan, followed by the eggs and some salt and pepper.
Whisked with a fork.
On the heat and never left still. Stirred constantly with a wooden spoon.
Taken off the heat whilst still a little bit wet and continue stirring for a few seconds till it begins to stop cooking.

Perfect.

whisk eggs with salt and pepper, melt butter (or use olive oil) not too hoot. Cook on a low heat, stirring slowly - don't chop up too much - nice big pieces. When almost cooked but still moist, turn off heat and stir in a decent knob of butter. Slather over buttered toast (pref Sourdough).

Eating mine right now, and its been my breakfast for the previous 20+years, scrambled eggs are the food of the gods to set me up for the day.

[img] [/img]

2 or 3 eggs from a mates chooks, 30ml double cream, dash of salt/pepper in a jug, quick whisk, not too much - set aside while I do the rest.

In a heavy bottomed frying pan sizeable chunk of kerrygold butter, one large chilli (deseeded), healthy dose of paprika (sweet or hot), fresh pepper, get it all sizzling in pan and pour in eggs, chopped coriander and a slice of quorn ham (im veggie) quick mess around with a spatula and turn down to 2.

cut two slices of Irish wheaten loaf (homemade of course) and place under grill, chop spring onion - throw into pan with eggs - remove from heat and throw in some grated lagganory cheese from rainton ethical dairy - quick fold around in pan and leave to sit for a minute.

Butter toasted wheaten loaf with chunk of kerrygold, serve on plate with chopped plum tomatoes and homemade turmeric and black pepper kimchi.

sit down and nom....nom....nom...nom...burp.

Then its time for morning cappuccino ritual.........

Pan cooked with salted butter, nothing else needs to be added. I prefer them 'cooked' so an omelette in chef speak. But that's just what I prefer to runny eggs. If other people make them, I usually want them cooked more.

Olive oil? Milk? For the love of god, why would that even enter your head?

The best breakfast ever:

1. Crack eggs into bowl, add loads of black pepper, whisk.

2. Cut smoked salmon into small pieces and mix into the eggs

3. Big lump of butter in the pan, pour any nearby olive oil down the drain, then pour the egg/smoked salmon mix into the melted butter

4. Allow to cook on a low heat, constantly stirring, so the smoked salmon is lightly poached as the eggs cook

5. Serve on a lightly toasted bagel with loads of butter

Trust me, you'll thank me for this

Olive oil? Milk? Have a word with yourselves...

Butter, lots of butter. 2-3 eggs, lots of butter, heat slowly in pan, stir with wooden spoon (don't beat or whisk), add more butter then serve on toast whilst still slightly runny. Lots of pepper.

Did I mention butter, lots of butter.

@mogrim – that’s when you should add the dash of milk. This will stop the eggs cooking in their own heat while you prep the toast.

@russianbob neat trick, will give this a go next time 👍

CheesyEegs

I’m fussy about scrambled egg and cook the same every time. Serves one.

2 x eggs
*small* splash of milk or non-dairy alternative
Good curl of butter “”
Handful/2 tblspoons of grated cheddar “”

Combine in non-stick or oiled pan, breaking the yolks with spatula and mixing vigorously. Add gentle heat and cook until soft and even, not too long else it becomes separated and rubbery. When perfectly cooked removed from heat immediately.

Serve with thick toast and small glug of hot pepper sauce (plain habanero or tabasco works best). Sprinkle black pepper and/or smoked paprika to taste.

Edit: To the non-milkers, I’ll try one today without. The milk thing was just something I picked up from the family recipe, and always glad to revise if it improves a recipe. With the cheesy eggs it may need the milk to keep soft and open. No-one likes tight and rubbery. Ok maybe you do. But I bet you also like R*y Ch*bby Br*wn and ketchup on everything

Luxurious scrambled eggs. Get the toast done and buttered before I start the eggs, that way I can tip them onto the toast at the critical stage. Butter into a small non-stick saucepan, 3 eggs with a pinch of salt and a grind of pepper and a dash of double cream. Never water or milk.

Melt the butter in the pan, and wait until it starts to foam. Tip in the eggs and leave for about ten seconds, lift off the heat and stir to get the set egg of the bottom and sides of the pan, then repeat this process, putting the pan back on the heat and allowing another bit to set before scrambling it back into the mixture. To my mind the eggs should be glossy, and the consistency of lumpy, really thick cake batter, rather than distinct lumps or crumbs of egg, in other words setting but not completely set throughout. It should flow, but not be runny.

Served on toast, smoked salmon optional......

No milk, bit of butter in pan, pinch of salt and good dose of pepper in the eggs, whisk, cook until creamy but not solid.

Main thing is no milk, ever.

Trust me, you’ll thank me for this

No-one will thank you for cooking smoked salmon. It should be mixed in a separate bowl with some cream (pepper, chives, lemon too if liked) and added in to the egg mixture at the end to warm through.

As for scrambled eggs, lots of butter, cooked very slowly, stirred regularly. Take off the heat when still a bit runny so the residual heat cooks it to perfection. Milk is a personal preference - it gives a softer texture but less intense flavour.

Finishing with creme fraiche and some chopped fresh chives from the garden is rather nice. Gordon Ramsay way, a bit indulgent but very good.

The only reason to add milk or water is to stretch out the eggs if you don't have enough. They just dilute the egg and add little else. Just eggs and maybe a knob of butter. The only trick is to not overcook them. Serve them up a little wet. Dash of salt and I like a sprinkling of smoked Paprika. Key is to keep them simple in my view.

Have tried to make Korean Tornado scrambled egg. A bit of a technique to it so not mastered yet.

Oh and 3 eggs per person. Don't be stingy with only 2.

For scrambled eggs if you season after cooking this will make it less watery (as the protein can bind at a lower temp - salt inhibits this - good for omelets not so good for scrambled egg).

So egg lightly whisked to mix, a little scrape of nutmeg, unsalted butter - cook low and slow and take off the heat and finish with residual heat in the pan - season and serve immediately

Adding milk is a throw-back to being poor and rationing, not required in these affluent times.

You lot have obvioulsy run out of sausages...

3 large eggs, ground salt and pepper, microwave for 1:20. Stir. If too runny another 7s at a time. You have to be careful though as eggs reach a tipping point when heated in the microwave where they can go from runny to rubber in 12s. Heating for less than 5s doesn't change their state noticeably.

No whisking, no milk.

Crack all the eggs in to a cup, add pepper, add some small chunks of cheddar. Big lump of butter in the pan until melted, pour the cup contents in the pan and keep stirring until the cheese has melted. A dollop of cream or creme fraiche is lovely as a treat too but a bit overboard for every day scoffing.

There are a lot of egg perverts here.

Serve what you want on the side but if you are putting anything other than eggs and butter in the pan then you are a wrong'un.

Seasoning goes on afterwards, the only place for milk is in tea. There is never a place for oil in scrambled eggs.

There are a few people on here who don't realise that they are actually making omelettes.

For full STW points, I should add that I smoke the salmon myself and the eggs are from our own chickens 😉

I’ve never put milk (or cream) in scrambled eggs. Just crack them into a pan with butter, season to taste, tip out onto a plate.

You lot have obvioulsy run out of sausages…

It seems like many of them have been playing "hide the sausage"

Eggs in pan, black pepper, scramble. Done.

Butter melted at the start, no milk, just 3 eggs, salt and pepper, cook in the butter until still sift, then add another knob of butter to finish. Slopped onto thick toasted Lidl cob, magic.

No herbs, cheese or any of that shit, and must still be a bit runny, as the pictures above!

NO MILK EVER!! (see also: mashed potatoes)

If it's not runny enough, you've overcooked it and/or not used enough butter

Butter melted at the start, no milk, just 3 eggs, salt and pepper, cook in the butter until still sift, then add another knob of butter to finish.

This is good, but personally I would put both knobs of butter in at the start, and a dessert spoon of double cream in at the end.

Should be done on the lowest possible heat, preferably taking an annoyingly long time.

If I'm feeling fruity I'd add a touch of fresh thyme, but then I'd probably omit the cream.

Add feta.

This is good, but personally I would put both knobs of butter in at the start, and a dessert spoon of double cream in at the end.

Should be done on the lowest possible heat, preferably taking an annoyingly long time.

If I’m feeling fruity I’d add a touch of fresh thyme, but then I’d probably omit the cream.

You've confused yourself, you'd add cream, then you'd omit cream? The butter at end adds the creaminess, that's why. Magic.

[i]There are a lot of [s]egg[/s] FOOD perverts on here[/i]

FTFY

2. Cut smoked salmon into small pieces

Well, finally binbins has outed himself as a posho! I knew it all along.
Drinks his tea from a cup n saucer with his little finger stuck out too.

Ingredients;
F**ck tons butter
Eggs
Salt and Pepper

Method;
Delia

NOT INGREDIENTS EVER;
Milk
Oil (or any fat that is not butter)

@timmys Aye, I'm pretty sure I follow Delia's tried and tested.

You’ve confused yourself, you’d add cream, then you’d omit cream? The butter at end adds the creaminess, that’s why. Magic.

Yes but cream does tend to add more creaminess than anything else. Even butter.

I'd only omit the cream if I was going to add thyme. Which is really nice btw, you should try it!

2 or 3 eggs per person always the issue

I only ever make scrambled eggs when I've got half a dozen eggs I'd forgotten about as I can't fry them in one go :p 6 large eggs is surprisingly not that filling.

Dash of Milk and bit of pepper in with the eggs before whisking, butter in the pan that's it..... Cook how you like it.

I do like a bit of hot sauce and cheese on top though (wife would never do that)

Scrambling eggs does seem to send them into some weird alternate universe with different physical properties;

1 fried egg - nicely pairs with one slice of toast
1 scrambled egg - covers a mouthful sized area of piece of toast.

Lots of butter, eggs, salt, pepper (ground white is best)
Very low heat
Stir slowly and don’t stop for any reason
Take off the heat before done
Add even more butter
Check seasoning

No whisking, you just want to break the yolks, not amalgamate them. No oil, no cream, no milk, no herbs

Favourite accompaniments: nice sausages. Kippers is lush. Or smoked salmon mixed in but watch the salt.

Egg Master for consistent results.

1 scrambled egg – covers a mouthful sized area of piece of toast.

It’s mysterious. Thanks to STW I was forced to have scrambled egg for brunch.

2 x eggs* =

*Recently resumed buying (variously sized, proper free-range) local eggs from local folk with local gardens. £1.50 seems the average per 1/2 dozen. Doable. The eggbike rides again!

Toast and coffee need to be ready in advance. Don't put in any milk or butter to the eggs. Just crack 2 or 3 into a jug with a good bit of sea salt. Then cook them with the steam wand of your coffee machine. Switch off the heat a couple of times in the process which will take 2-3 minutes tops. You'll never go back. Oh and you clean the steam wand by squirting steam through it which is a doddle. Maybe add some parsley and pepper once cooked.

binners is right, oil and milk have no place in scrambled egg. Whisk with black pepper and perhaps a little good salt. Very large knob of butter melted gently, add eggs, stir constantly with wooden (of course) spatula over very low heat. Remove when softly cooked. The toast MUST already be done. I may now and then add a splash of cream (not often these days and more likely to be an extra knob of butter) and smoked salmon.

If you don't like butter you should cook your eggs some other way.

Butter and eggs like the man says

Great with salmon.
Or fried green chilies.

You lot are weird.

Without milk it's a fried egg you broke. You might want that but it's not scrambled eggs.
If it's not runny it's not scrambled egg, it's an omelette, runny means some of the egg should be runny not the liquid crap you get from too much milk or over cooking, none should be firm enough to to hold together when touched. If it's cooked more than that it's an omelette.
The only things beyond egg and milk allowed are salt and pepper. Oil etc in the eggs are needed because you're over cooking them, it's how you stop breakfast buffet eggs turning into a rubbery a solid mass in 2 minutes under lamps, (oil/butter the pan as you see fit). Salmon cheese etc *in* the eggs means you're making an omelette not scrambled eggs.

Tip onto receptacle, season with your choice of diced chilli, balsamic, maybe some shavings of parmesan, hp sauce, smoked salmon, goat testicle or what ever. So long as its not tomato ketchup.

That being said, personally never 'mix' it in the pan, mix, add to hot pan and cook stir with a spatula to stop it catching but don't set about deliberately breaking it up. I go for plonking it on of wilted spinach or chard, then top with chilli and shallots fried with a little whole grain mustard, mushrooms and garlic.

Well an omelette is an un-scrambled scrambled egg. omelettes are effectively scrambled egg but contained within a firm/sealed exterior. Nothing worse than a dry omlette or dry scrambled egg. Just scrambled egg in a different form.

The only difference is that when I'm doing an omlette I whisk the egg so it runs thinly through the fork tangs. When mixing eggs for scrambled eggs I wont mix up as much so they still have some of that 'mucus' texture to them - mixed just enough to incorporate the yolk evenly through the white. This means you can minimise the cooking so they stay together and remains wet with a soft fluffy texture.

Add milk then I have no idea what you've just made. It's certainly not scrambled egg. It's a sort of un-cooked custard mix thing. Just what is the milk doing? It adds no flavour in fact it dilutes the flavour, you lose any texture of the egg and that lovely fluffiness you get from eggs which you don't get with egg and milk. If it isn't adding anything to the party then just leave it out.

The eggs should just be the vehicle to deliver the butter and salt.

Have we got two recipes the same yet? Most of you are heathens 🤣 anybody using oil or milk needs educating!

Eggs and butter into cold pan. Heat on low, gently break up and combine eggs. Let it cook a bit, gently stir off heat, back on heat and repeat. Salt and pepper at end.

Without milk it’s a fried egg you broke

Does that pic of my egg on toast look like a fried egg? No milk used. No butter either to be fair, (used Pure olive spread). Having good tasty eggs (and enough salt and and fat) is the key, after all.

People: ‘Eggs is eggs’ 🥚
STWer: ‘No! This is eggs...’🫒

Eggs and butter into cold pan. Heat on low, gently break up and combine eggs. Let it cook a bit, gently stir off heat, back on heat and repeat. Salt and pepper at end.

A few of us have also been right and said what you said. Everyone else is wrong. (by the way, you forgot to mention lots of butter)

Is scrambled eggs without milk just a shit omelette

Milk only came in to being used during rationing as somone else pointed out.

I'm mildly put out that no one's castigated me for doing mine in the microwave 😀

Eggs only, a little Marge or butter into the frying pan add eggs when they start to form a bit I add some pepper, occasionally a little cinnamon which is a rip given by some American colleagues a long time back or Paprika. I never add cinnamon to an omelette but again paprika is good along with a bit of ham or bacon.

2 eggs, milk, micro 1 min, mix up with a fork, micro about 1 minute more. till it's just passed the runny stage. Don't like runny scrambled egg tbh, don't like overdone, just at the tipping point before the clear stuff starts coming out. Add salt and pepper to taste, then eat with 2 slice of buttered toast.

when offered scrambled eggs for breakfast by his mum, my 14 yr olds response is "ok, but can dad make it?"

butter, eggs, wooden spoon, non-stick pan, pepper at the start, salt at the end, lots of stirring 🙂

When I’m running the world (not long now comrades) people who put oil or milk in scrambled eggs will be second against the wall, once I’ve dealt with the perverts who put fruit in cheese

I'm definitely with you on fruity cheese. Partial to a Gregg's pasty too.

Wow ! I’ve got over 70 ways to cook a scrambled egg, one thing for sure is no more milk!

I’m so eggcited...thanks all

Eggs & butter
Season after cooking

Things I sometimes add - cheese, chillies, spinach

Eggs, butter, whisked around, heat.

I like Cajun spices through it (Schwartz is my favourite), haggis is good cooked first then mixed in. Corned beef is also good cooked through it.

On toast.

a little Marge

Quite apart from the Marge Simpson visuals.

marge = vaseline with colouring = should be nowhere near food.