Scrambled eggs (and it's many variations)

Scrambled eggs (and it's many variations)

This must be a staple in every household. I thought I would share with you my version, which I learnt from my grandmother, who made the best scrambled eggs in the world.

Serves 1 or a crowd
Gluten free (without bread or use GF bread)
Nut free


3 eggs per person
A dash full cream milk or cream
20g butter for 3 eggs
Sea salt to taste
Black pepper to taste
A loaf of really good bread of your choice


Chives, chopped to garnish


In a large bowl, crack the eggs, add a dash of milk or cream and using a fork, beat to combine. Put a small to medium sized saucepan on low heat and add the butter. When the butter has melted add the egg mixture. Stir gently with a wooden spoon until the eggs have come together and are still moist. It is very important not to over cook the eggs.

Slice the bread and put the eggs either on top or to the side. Garnish with chives and add salt and pepper to taste.

Serve with avocado, tomatoes, roasted mushrooms – the list is endless!


I often make truffled eggs by drizzling a generous amount of white truffle oil over the top. My husband loves spring onions and parmesan scrambled eggs, so we often have these too – even as a Sunday night dinner. They are delicious.

Truffled eggs: plate up the eggs and then drizzle truffle oil over the top.

Spring onions and parmesan eggs: slice 2 spring onions (per 6 eggs used) and grate 100g (per 6 eggs used) parmesan cheese into the egg mixture.


My grandmother made the best scrambled eggs and when she taught me, she always said, don’t use a fry pan or big saucepan as it dries the eggs out. Cooking them on a gentle heat in a small saucepan/pot will create a creamier scrambled egg.