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Scrambled Eggs
Scrambled Eggs
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Slow cooking the eggs over boiling water (bain-marie) means they’ll come out nice and creamy, and won’t form overcooked lumps. To finish with a flourish, add some chopped chives.


Butter – 40g
Eggs – 6 medium, whisked


1) Set a glass bowl over a saucepan of boiling water (do not let the water touch the bowl).

2) Melt the butter in the bowl, then add the eggs.

3) Stir gently with a spatula and the eggs will thicken to a creamy texture in 6-8 minutes.

4) When cooked to your liking, add a knob of butter.

5) Serve on warm toast.

Everyday Easy
Light Bites