Food & Nutrition

How to cook scrambled eggs

Learn how to make the perfect scrambled eggs every time!
Published 3 July 2017

Perfect scrambled eggs


Prep time: 5 min | Cook time: 5 min
Serves: 2


Ingredients

4 eggs
1 tbs (20g) reduced-fat oil spread


Step 1

Whisk eggs in a medium bowl until totally combined (mixture should be uniform yellow).

Tip: Whisking makes sure the yolks and whites are thoroughly combined and brings air into the mixture for a fluffier end result – whisk just as you’re ready to cook, not ahead of time.

How to cook scrambled eggs step 1

Step 2

Heat a 22cm non-stick pan over medium-high heat. Add spread and melt until frothy.

Tip: Don′t allow the butter to colour – if it’s too brown the eggs will taste burnt.

How to cook scrambled eggs step 2

Step 3

Add egg mixture and reduce heat to medium – this gives you more control and helps avoid overcooking the egg. Stand without stirring, for 30 seconds. Push a spatula from the edge of pan to the centre to create large curds. Repeat until three-quarters of egg is set. Remove pan from heat before eggs are totally cooked and divide between 2 plates.

Tip: The eggs continue cooking once taken off the heat.

How to cook scrambled eggs step 3

SERVING SUGGESTION: Wilted spinach and toasted sourdough.

Perfect scrambled eggs

Other cooking methods to try...


English method:
Whisk eggs in a medium saucepan until smooth and uniform yellow. Add chopped spread, season and stir over medium heat for 3-4 minutes or until medium curds appear. Remove from heat before eggs are totally cooked.


French method:
Whisk eggs in a medium metal bowl until smooth and uniform yellow. Add chopped spread and season. Place the bowl over a medium saucepan of boiling water. Reduce heat to medium. Whisk for 5-6 minutes or until small curds appear. Remove from heat before eggs are totally cooked.


Serving tips:

  • Sprinkle this classic dish with a tablespoon of grated parmesan and finely chopped fresh jalapeño chilli.
  • Go Indian and add a pinch of garam masala, fresh chilli and fresh coriander.
  • Add 30g grated, light cheddar cheese and 2 chopped green shallots at the end of cooking.