This easy and creamy scrambled eggs recipe is perfect for a quick, delicious breakfast. With just a few simple ingredients like eggs, butter, and a pinch of salt, you can enjoy soft, custardy eggs on hot, buttered toast. It’s a versatile dish, and you can adjust the seasoning to your taste for a truly satisfying meal!
Ingredients Needed:
- 4 eggs
- 30ml milk
- 1/4 tsp salt
- 2 grinds black pepper
- 15g butter (or margarine or oil)
For serving:
- 4 slices bread, toasted & slathered with butter
How To Make Scrambled Eggs Recipe?
- Whisk the Eggs: In a bowl, whisk together 4 eggs, 2 tbsp (30ml) milk, 1/4 tsp (1.5g) salt, and 2 grinds of black pepper until fully combined.
- Melt the Butter: Heat 15g (1 tbsp) butter in a non-stick skillet (about 25cm / 10 inches) or a well-seasoned cast iron pan over medium heat.
- Cook the Eggs: Once the butter has melted, pour the egg mixture into the pan. Wait about 5 seconds, then start gently pushing the eggs around the pan with a rubber spatula in long strokes to allow the raw egg to cook. After 30 seconds, incorporate a folding motion to help cook the eggs evenly.
- Finish Cooking: Continue cooking for about 60 seconds until the eggs form soft, custardy folds and no raw egg remains on the edges. Remove from heat when still slightly undercooked for a creamy texture.
- Final Folding: Gently fold the eggs for an additional 10 seconds to finish cooking with the residual heat from the pan.
- Serve: Slide the scrambled eggs onto hot, toasted, buttered bread. Sprinkle with extra black pepper and garnish with a sprig of curly parsley, if desired. Serve immediately.
Recipe Tips:
- Use Fresh Eggs: Fresh eggs make the eggs creamier and fluffier.
- Control the Heat: Cook on medium heat, not high, to avoid burning the eggs.
- Don’t Overmix: Mix the eggs gently. Overmixing makes them firm.
- Take Off the Heat Early: Remove the eggs when they’re still a little undercooked. They’ll finish cooking in the pan.
- Adjust the Seasoning: Taste the eggs after cooking and add more salt or pepper if needed.
How To Store & Reheat Leftovers?
- Refrigerate: Let the scrambled eggs cool to room temperature, then place them in an airtight container in the fridge for up to 1 day.
- Reheat: Reheat the eggs gently in a pan on low heat. Stir often to keep them soft, and add butter if needed.
Nutrition Facts:
- Calories: 154 kcal
- Total Fat: 16.2 g
- Saturated Fat: 6.2 g
- Cholesterol: 373 mg
- Sodium: 142 mg
- Potassium: 126 mg
- Total Carbohydrate: 2.1 g
- Dietary Fiber: 0 g
- Sugars: 1.6 g
- Protein: 13.8 g
Gordon Ramsay Scrambled Eggs Recipe
Description
This easy and creamy scrambled eggs recipe is perfect for a quick, delicious breakfast. With just a few simple ingredients like eggs, butter, and a pinch of salt, you can enjoy soft, custardy eggs on hot, buttered toast. It’s a versatile dish, and you can adjust the seasoning to your taste for a truly satisfying meal!
Ingredients
For serving:
Instructions
- Whisk the Eggs: In a bowl, whisk together 4 eggs, 2 tbsp (30ml) milk, 1/4 tsp (1.5g) salt, and 2 grinds of black pepper until fully combined.
- Melt the Butter: Heat 15g (1 tbsp) butter in a non-stick skillet (about 25cm / 10 inches) or a well-seasoned cast iron pan over medium heat.
- Cook the Eggs: Once the butter has melted, pour the egg mixture into the pan. Wait about 5 seconds, then start gently pushing the eggs around the pan with a rubber spatula in long strokes to allow the raw egg to cook. After 30 seconds, incorporate a folding motion to help cook the eggs evenly.
- Finish Cooking: Continue cooking for about 60 seconds until the eggs form soft, custardy folds and no raw egg remains on the edges. Remove from heat when still slightly undercooked for a creamy texture.
- Final Folding: Gently fold the eggs for an additional 10 seconds to finish cooking with the residual heat from the pan.
- Serve: Slide the scrambled eggs onto hot, toasted, buttered bread. Sprinkle with extra black pepper and garnish with a sprig of curly parsley, if desired. Serve immediately.
Notes
- Use Fresh Eggs: Fresh eggs make the eggs creamier and fluffier.
- Control the Heat: Cook on medium heat, not high, to avoid burning the eggs.
- Don’t Overmix: Mix the eggs gently. Overmixing makes them firm.
- Take Off the Heat Early: Remove the eggs when they’re still a little undercooked. They’ll finish cooking in the pan.
- Adjust the Seasoning: Taste the eggs after cooking and add more salt or pepper if needed.
Gordon Ramsay Scrambled Eggs Recipe