This recipe is one I've used for years, that I'd like to document for my own selfish purposes. Hopefully you too will find this recipe useful. I hope that this recipe teaches you how to make scrambled eggs perfectly every time. The good news is that if you are lactose intolerant, you can use lactose-free milk. Milk is used in this recipe to make the scrambled eggs fluffy.
As you can see, we had a rather indulgent breakfast that day and enjoyed a variety of ingredients, which kept us full for many hours later.
Everything other than eggs, butter and milk are optional ingredients, you don't have to use those every time. I hope that this recipe teaches you how to make scrambled eggs perfectly every time, and I hope it helps me remember, as it is super simple. Children can easily get involved in the preparation of these eggs.
- Eggs (for 2 adults, I used 5 small eggs - 1.5 for me and 3.5 for my partner)
- 1/2 Cup Milk (you can use lactose-free milk if you like, but full cream milk tends to yield the best results)
- Butter to fry on, lactose-free is just fine for lactose intolerant
- Onions, chopped and fried (Optional)
- Ham, chopped and fried (Optional)
- Mushrooms, chopped and fried (Optional)
- Baked Beans, heated (Optional)
- Hash Brown, baked (Optional)
- Spinach, fried (Optional)
- Mix eggs and milk in a bowl thoroughly with a fork (or whisk, if you're uber fancy and prefer to use that).
- Melt small amount of butter onto the pan on low heat.
- The method of frying these eggs is the most important part of getting them right, so please pay attention to this step. You'll need to use a round wooden spoon or similar for the next step. Pour the egg and milk mixture out onto your warm buttery pan.
- Allow eggs to form the bottom layer for a second or two, and then use the wooden spoon on the bottom of the pan. Run the spoon up and down the pan, along it, removing the eggs from the bottom of the pan. Once you've gotten to one end, go back to the start and do it again. You can do it in a circular motion if you like, or really any motion or pattern you see fit. The principle remains, that you need to mix in order to remove the most cooked eggs from the bottom into the centre of the pan and keep doing so until the eggs start fluffing up.
- Keep doing the previous step continuously, until you see that the eggs are of a nearly perfect texture for your liking of fluffiness. Turn heat off and keep mixing with the wooden spoon.
- Dish up with the rest of your freshly cooked hot breakfast and enjoy. 🙂
Note: Do not salt or pepper the eggs, as this can change their consistency and stop them being as fluffy. This recipe is designed for you to make perfectly creamy, fluffy scrambled eggs, not a salty mess that's unnecessarily bad for your blood pressure. I know that I can now make scrambled eggs perfectly every time, but can you? Try this recipe out today. Subscribe today if you loved it as much as I do.