Scrambled Eggs

Preparation info

  • 2

    helpings
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

The secret of serving good scrambled eggs lies in slow cooking over a very low heat (a double saucepan is useful for this), continuous stirring, and immediate service as the eggs go on cooking in their own heat. It is helpful to add a little butter, or cream, when the scrambling is almost finished : this stops the cooking and improves the flavour.