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scrambled eggs on toast

Scrambled Eggs

Cowbridge Kitchen

When it comes to cooking eggs you do have to be a bit careful about it. Eggs burn easily, become overcooked and can be dry and tasteless.

Scrambled Eggs should be light and fluffy with a creamy, moist texture which is why most Chef's will tell you never cook scrambled eggs in a microwave, it will just dry them out. That goes with any type of egg, microwaves just heat up and evaporate water and eggs are basically a liquid.

Scrambled Eggs are perfect on a breakfast and they don't take long to make and are easy to cook.


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You can make this in around 3 minutes
1 min prep time
2 mins to Cook
Cooking timer Time
Nutritional Facts
This is per portion
61 g (2 eggs)
Not including toast

Calories: 91
Protein: 6.1g
Fat: 6.7g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0.8g
Nutritional information Nutrition
This recipe is for 1 person
But you can make it for as many as you like by adding extra eggs
Table for Two Servings
Easy : This recipe is easy enough for anybody to make Chefs hat Difficulty
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  • Related Video
    Video may vary from this recipe

    How to Make Scrambled Eggs

    scrambled eggs with toast triangles

    Scrambled eggs is a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients

    A lot of people get this simple breakfast wrong by over cooking the eggs or worse still, cooking them in a microwave. You should never make scrambled eggs in a microwave as this just evaporates all of the moister in the eggs and leaves them dry.

    Scrambled eggs are a bit like Omelettes in that they are both made with eggs, cooked in a pan with butter or oil.

    Scrambled eggs are the perfect addition to the iconic full English breakfast.


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    serving tray Cuisine: European, French
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    ingredients

    2 or 3 Fresh Eggs
    40g Salted Butter
    Bread for toasting

    Cooking Instructions

    1. Crack the Eggs into a small mixing bowl.
    2. Beat the eggs together with a fork so that the egg yolks and the egg white is fully combined
    3. Get a flat frying pan on the stove and put the butter into the pan.
    4. Melt the butter for 30 seconds on a low heat
    5. When the butter is melted, simply tip in the egg mixture and combine it with the melted butter by mixing it up with a fork.
    6. Let the eggs cook for a minute until it resembles a part cooked omelette, then mix it up again with a fork so that it becomes scrambled.
    7. Turn the uncooked side of the eggs over so that they start to cook then remove the pan from the heat.
    8. Cover the eggs with a lid or a large plate and allow the residual heat to continue cooking the eggs just while you butter your toast.
    9. By covering the eggs this way you allow the moister to stay in the eggs.
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    Tips -
    Other ideas> Info:
    ''Never make Scrambled Eggs in a microwave. A microwave only heats fluid so the eggs will just be dry...''