We shared our best scrambled egg recipes – they’re easy and give delicious results

Eggs can be cooked in so many different ways, but scrambled eggs are the easiest ways to cook them. Scrambled eggs are considered to be a classic egg dish in the kitchen – delicious when paired with a simple slice of toast or as part of a full English breakfast.

For those looking for the best way to make scrambled eggs to achieve that creamy consistency, our Express Food panel have shared their favourite recipes and hacks.

Angela Patrone

Eggs are a staple food in my house – whether they’re poached, fried, boiled or scrambled, they’re always much-loved. Of all the ways to cook eggs, scrambled eggs are probably my least favourite method. However, that was until I tried this recipe.

Inspired by the way his mother made them, chef Thomas Keller’s scrabbled eggs cooking method, I think, makes the most amazing scrambled eggs I’ve ever made and eaten.

The chef believes that to make perfect scrambled eggs, cooking over low heat is essential. He also stresses the importance of using a sieve, whisk and crème fraiche in his recipe.

Ingredients 

• Three eggs
• One tablespoon crème fraiche
• One tablespoon butter
• Maldon salt
• A sprinkling of chives or parsley

Method

I started by cracking three eggs that had been left at room temperature into a small bowl before beating them with a whisk rather than a fork as “there’s much more action than with the prongs of a fork”. I then added some salt to the eggs before passing them through a sieve. This removes any particles left in there.

The next step was to add the butter and eggs to a frying pan on a low heat and give it a slight whisk to “keep the eggs moving” and “emulsify the butter in”. It’s important to control the heat as you see the egg starting to set. To do this I took it off the heat for a bit and gave it a mix.

I then put the pan on the heat and let it cook a little longer before adding the crème fraiche and taking it off the heat.

I served the eggs on a piece of toasted white bloomer bread and topped it with a sprinkling of chives. It was so creamy and delicious. I would highly recommend giving it a go, even if you are not a huge scrambled egg fan like me.

Phoebe Cornish

When it comes to scrambled eggs, the texture is everything – no matter how they’re being served. Whether it’s on toast, with leafy greens, or simply on their own, creaminess is non-negotiable.

But while many recipes call for milk, cream, creme fraiche, or even cornflour to make them so, I find they’re all too heavy.

Instead, I stick to one simple ingredient to make cloud-like, silky scrambled eggs. And that one item is butter.

Though it sounds simple, there are a few details that have to be just right to warrant perfect results. The butter must be fridge-cold, cut into small cubes, and added at the right moment.

Ingredients

• Two medium free-range eggs
• Five small cubes of cold unsalted block butter – (not spread or margarine)
• Salt and pepper
• Parsley (optional)

Method

Take the butter from the fridge and cut it into five even-sized cubes (around 1cm each). Put two of them in a non-stick frying pan over medium heat on the hob, then crack the eggs into a jug and whisk well until thick and airy.

Don’t add any seasonings to the eggs just yet as this will dry them out. Instead, wait until the very end when they’re cooked through.

Reduce the pan to low heat then add the whisked eggs and stir constantly with a spatula. Continue to stir and fold the eggs until they start to cook, then when just over half the egg mixture looks pale yellow and firm, remove the pan from the heat. They will continue to cook during this time.

Season generously with salt, pepper, and parsley, then serve however you like. I prefer a bagel with wilted spinach and sriracha or on black pepper Ryvita with a little cream cheese.

Chanelle Georgina

I am a big fan of eating scrambled eggs, but I do have a preference for a more solid texture rather than a super gooey-like mess.

Over the years I have made numerous versions of scrambled eggs – ones in the microwave, ones with milk and butter, or cheese, or créme fraiche.

While I used to separate the eggs, season and whisk them together in a bowl before adding them to a buttered pan, my go-to for making eggs has changed.

The less washing-up I have to do afterwards, the better, but I am not keen on rubbery-tasting scrambled eggs when they have been made in the microwave.

Ingredients

• Two large eggs
• One tablespoon crème fraiche
• One tablespoon butter
• Spring onion
• Salt
• Pepper
• (Optional) paprika

Method

When it comes to cracking eggs, the easiest way to reduce the likelihood of any shell falling into the pan is to crack the eggs on a flat surface.

For me, I cracked the eggs on the side of my kitchen counter and poured the egg yolk straight into the saucepan.

Then I added a dollop of crème fraiche and butter, seasoned well, then cooked on low heat until the egg started to clump together.

Keeping a close eye on the eggs, I would stir often, until it became the consistency that I favoured so much.

Meanwhile, I toasted a slice of wholegrain bread, buttered the slice, added handfuls of mixed salad and put the scrambled egg on top.

To add a little kick to the deliciously creamy scrambled eggs, I added spring onion and, if you like, paprika seasoning is a good shout too.

Sophie Harris

Eggs are an easy meal all year round, whether it’s for breakfast, lunch or summer. Of all the ways to cook eggs, I love scrambled and over the years have tried various methods, including this favourite by Jamie Oliver.

The chef’s “fail-safe classic” eggs cook in under five minutes and are “super easy” to whip up.

Jamie noted: “Making scrambled eggs is fun – just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat, so it’s really important to remove them just before they’re ready so that they’ll be just right by the time you come to eat them.”

Ingredients:

Two eggs

Small knob of unsalted butter

Black pepper and salt, to taste

Method:

Start by cracking two free-range eggs into a bowl, and adding some salt and pepper before beating them together.

I then placed a medium pan over low heat before adding a small knob of unsalted butter to prevent the eggs from sticking as well as to add some flavour.

Once the butter has melted, Jamie’s recipe says to only pour the eggs in once the butter starts to bubble slightly.

After this, I stirred the eggs with a wooden spatula like you would with any scrambled eggs, making sure to get right to the edges of the pan.

The recipe added: “Keep gently stirring until the eggs look silky, slightly runny and slightly underdone, and then remove them from the heat – the heat of the pan will continue to cook the eggs to perfection.”

From the time it took to crack the eggs into the measuring jug to the time they were plated up was three minutes, and they looked delicious.

Although an incredibly simple recipe, the breakfast was delicious and the eggs were silky smooth, perfect when paired with buttered toast.

I added some extra salt and pepper onto the top as well as some paprika for a little extra flavour. I often add a splash of milk to my eggs to help keep them nice and creamy, but removing the eggs from the heat earlier definitely did the trick.