Scrambled Eggs

Not so long ago a cook was fired when her food did not meet favour with her employers. One of the issues raised in court was her apparently heinous sin of adding milk to the scrambled eggs. It was not made clear in the transcripts how this was done but, if it was added towards the end of cooking and the eggs were overcooked, then the result would have been horrid. However, there is nothing wrong with including a small amount of milk at the outset, but this should never be more than 1 tablespoon for every 2 eggs.

There are advocates of double-boilers for scrambling eggs but, while ensuring you don’t get hard curds, they extend the cooking time interminably. Much better to learn to make them properly in a standard saucepan.


  • 4 eggs
  • 2 tbsp milk
  • salt and pepper
  • 30 g/ 1 oz butter
  • 1–2 tbsp double cream (optional)


Beat the eggs thoroughly with the milk and season with salt and pepper.

Melt the butter in a heavy-bottomed or non-stick pan, add the eggs and cook, stirring continuously, over a low heat. Be patient and stir constantly. Failure to do so will cause the formation of overcooked curds in the mixture, which should be a uniform creamy texture.

The trick when scrambling eggs is to remove them from the heat before they have quite reached the desired consistency and to continue stirring. At this point, the residual heat of the eggs will finish the cooking off the hob. A tablespoon or two of double cream may be added at this stage, which will enrich the mixture and stop the cooking process.

Scrambled eggs should always be served immediately and never left to sit. Conversely, cold scrambled eggs make excellent sandwiches.