From Joe’s kitchen

Creamy Farmhouse Scrambled Eggs

Soft, buttery and on the table in minutes.

Prep
5 mins
Cook
6 mins
Makes
Serves 2

Approximate timings. Allow extra time for any cooling or resting in the method.

Let’s get cooking
Creamy Farmhouse Scrambled Eggs served in a rustic farmhouse setting

One step at a time

Let’s make it

  1. Get everything ready

    Have two plates and your toast ready to go: scrambled eggs are best eaten straight away. Crack the eggs into a bowl, checking for pieces of shell, and add the milk if using.

  2. Beat the eggs

    Add a little salt and pepper. Whisk with a fork until the whites and yolks are completely combined; you do not need to make the mixture frothy.

  3. Warm the pan

    Melt the butter in a non-stick frying pan over a low heat. It should foam gently, not brown. Swirl it around to coat the base.

  4. Stir slowly

    Pour in the eggs and use a spatula to sweep slowly across the bottom and around the edges. Fold the setting egg towards the centre, allowing the liquid egg to flow onto the pan. Cook for about 4–6 minutes; lower the heat if it sets too quickly.

  5. Check and serve

    Keep folding until the eggs are softly set and steaming throughout, with no liquid egg left. Take the pan off the heat, spoon onto buttered toast and scatter with chives.

A little kitchen tip

Low heat is the secret to tender eggs. If the pan gets too hot, lift it off the heat briefly while you keep stirring.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.

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