RECIPE: Eggceptional scrambled eggs

Simple, freshly made scrambled eggs are such a treat, but few get them right. The secret is adding a little water to the mix - it creates steam making the eggs lighter and fluffier

04 February 2018 - 00:00 By Hilary Biller
Scrambled eggs.
Scrambled eggs.

Serves: 2

Difficulty: Easy


4 extra-large eggs

15ml (1 tbsp) water

15 - 30ml (1-2 tbsp) cream, optional

A good pinch of salt

15ml (1 tbsp) or a generous knob of butter


1. Break the eggs into a bowl and add the water and cream if using.

2. Add the salt and, using a hand whisk, whisk the eggs until well mixed - less than half a minute.

3. Add the butter to a 20cm nonstick pan and place over medium heat.

4. When the butter stops foaming (don't let it brown) pour in the egg mixture and cook without stirring until a thin layer of cooked egg appears around the edge of the pan. Then, using a spatula, gently push the uncooked egg in the centre to the edge of the pan to cook evenly.

5. For soft eggs it will take about 2 minutes; if you prefer them more set, cook a little longer, remembering that they continue cooking once you've removed the pan from the heat.

6. Serve immediately with a slice of hot buttered toast, plenty of coarsely ground salt and pepper, and good coffee or cappuccino. 

Jazz up your scrambled eggs with these easy toppings: 

  • Feta cheese and cayenne pepper or chilli flakes;
  • Chilli sauce;
  • Lightly fried finely chopped onion or spring onion and bacon;
  • Freshly chopped parsley; or
  • A dollop of pesto.