Classic Scrambled Eggs

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Scrambled Eggs
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Classic Scrambled Eggs



  • 4 Eggs
  • 1/2 cup milk
  • 1 Pinch salt
  • 1 Pinch freshly ground black pepper
  • 1 tablespoon butter


  1. Beat the eggs, milk, salt and pepper together in a bowl.
  2. Melt the butter in a frypan. Pour in the egg mixture.
  3. Cook over a low heat. Lift and turn the mixture with a spoon, keeping it in large soft masses.
  4. When set, serve on hot toast and garnish with chopped fresh parsley or herbs, to your taste.


  • For a delicious variation arrange 200g of smoked salmon pieces on top of the scrambled eggs as the mixture begins to set.
  • Alternatively, sprinkle 2 tablespoons of roughly chopped, roasted pinenuts over the scrambled eggs as the mixture begins to set.


  • Serving Size: 2

Posted on

May 29, 2014