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Scrambled eggs, two ways

Scrambled eggs two ways

By Tom · Updated

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  • Takes a bit of care

Scrambled eggs might be simple, but small changes in technique can completely transform the final result. Here are two ways to make them: a slower, more classic chef-style method, and a quicker, more relaxed home version. Both are great, just depends what you're after.

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The recipe

Scrambled eggs, two ways

Scrambled eggs might be simple, but small changes in technique can completely transform the final result.

  • Takes a bit of care

Times and difficulty are our estimates from the method, not stopwatch figures.

Quantities
Measurements

Ingredients

Tick things off as you go — they stay ticked if you close the page.

A dotted underline means the amount has been rounded to something you can measure.

Method

  1. Step 1

    Crack your eggs (3) on a flat surface rather than the edge of the bowl. This helps prevent shell fragments getting in.

  2. Step 2

    Use a fork (not a whisk) to gently mix the eggs (3). You're aiming to combine them without incorporating too much air.

  3. Step 3

    Drop a few small cubes of butter directly into the eggs (3).

  4. Step 4

    Place a heatproof bowl over a saucepan of gently simmering water. Make sure the bowl doesn't touch the water, only the steam should heat it.

  5. Step 5

    Add the egg (3) mixture to the bowl and stir continuously with a rubber spatula. Keep the heat gentle and steady.

  6. Step 6

    As the eggs (3) slowly cook, keep scraping and folding. This creates a smooth, creamy texture.

  7. Step 7

    Take the eggs (3) off the heat when they look about 20-30 seconds away from your ideal texture. They'll continue cooking from residual heat.

  8. Step 8

    Add salt and pepper only after cooking. Seasoning too early can make the eggs (3) watery and dull in colour.

  9. Step 9

    Stir in a spoonful of creme fraiche for extra richness and to slightly cool and loosen the eggs (3).

  10. Step 10

    Finish with chopped chives and serve while soft and glossy.

  11. Step 11

    Place a frying pan over medium heat and allow it to get properly hot.

  12. Step 12

    Crack eggs (3) into a bowl and whisk until combined.

  13. Step 13

    Once hot, remove the pan from the heat completely.

  14. Step 14

    Add butter to the hot pan, followed immediately by the eggs (3).

  15. Step 15

    Scramble off the heat, stir continuously. The residual heat will gently cook the eggs (3), forming soft curds.

  16. Step 16

    Keep moving the eggs (3) to create larger, fluffy curds rather than a creamy mixture.

  17. Step 17

    Add salt and pepper to taste once the eggs (3) are nearly done.

  18. Step 18

    Finish with chopped chives and serve.

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Questions people ask

How much does this make?

The original recipe did not state a yield, so nothing has been invented for it. The scale control on the recipe card multiplies the quantities instead, which is the honest version of the same thing.

Can I see the ingredients in ounces and pints?

Yes. The metric and imperial switch on the recipe card converts every quantity, rounded to amounts you can actually weigh or measure rather than to four decimal places. Your choice is remembered for every recipe on the site.

Is it vegetarian?

Yes, as written. If you are cooking for a strict vegetarian, the one to check is the cheese: several hard cheeses are made with animal rennet.