Tips for Impeccable Scrambled Eggs

Published on 22nd Jun 2017 at 16:51 by Mary Gittens

The secret to achieving perfect scrambled eggs is the combination of gentle heat, slow constant stirring and a heavy-bottomed pan (to conduct the heat evenly).

Scrambled eggs can be cooked in a hurry but, if you can, take a little more time and be a little more generous with the butter and you can transform this simple snack into a sublime dish of delicate, creamy goodness.

Breakfast for two


  • 4 Ballon Free Range Eggs
  • 35g Butter

Tip I: Beat the eggs well for even cooking.
Tip II: If you’re counting calories, use half butter and half low-fat crème fraîche. Your scramble won’t have quite the same unctuous texture but it will still be very good.
Put one-third of the butter into a saucepan and allow it to melt gently.

Cut the remaining butter into small cubes and add half to the 4 beaten eggs. As soon as the butter in the pan has melted pour in the eggs and begin to stir firmly, using a wooden spoon or spatula, and scraping the bottom and sides of the pan as you go.

The eggs will eventually begin to thicken. The moment they approach the consistency you are aiming for, take the pan off the heat- they will continue to cook in their own heat.

When the eggs are just as you like them, stir in the remaining cold butter, which stops the cooking and adds to the creaminess.

Serve immediately with hot buttered toast.

Nuala Cullen’s book, “Irish Egg Cookbook” (2005) Gill & Macmillan Ltd, is full of egg-based recipes for breakfast, lunch and dinner, and some decadent desserts.

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