Scrambled Eggs


What can be better than a plate of scrambled eggs in the morning. Only requires a few things and is easy to make. For me this is the best breakfast I can ever have on the weekends. Add some bacon and enjoy.


3 eggs

2 teaspoons milk or cream

Salt and pepper

1 tablespoon butter


  1. Crack eggs into a mixing bowl.
  2. Add milk or cream
  3. Add salt and pepper to your liking.
  4. Beat mixture until well combined.
  5. Melt butter in a small saucepan
  6. Pour mixture into the saucepan over medium-low heat and put lid on tightly.
  7. Allow to sit for the first couple of minutes
  8. Remove lid and gently folding the mixture over on itself until the eggs look almost cooked. (Folding rather than scraping and stirring will result in fluffier eggs.)
  9. When the eggs look just a little bit underdone, remove them to a serving plate. If the eggs look done in the pan, they’ll be overdone on the plate.


Some delicious additions to try in your scrambled eggs are:

  • Chopped herbs
  • Ground nutmeg
  • Grated or crumbled hard cheese
  • Cottage cheese
  • Cubed cream cheese
  • Roasted capsicum
  • Green onions
  • Sautéed or caramelized onions
  • Tomatoes (sautéed with basil)
  • Cooked asparagus tips
  • Sautéed mushrooms
  • Sautéed zucchini (with shallots)
  • Chopped, cooked and drained spinach
  • Crumbled, cooked bacon or chopped ham
  • Crumbled, cooked sausage



SPECIAL DIET MODIFICATIONS: For Lactose free use Zymil and Nutellex


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