Name: How to make scrambled eggs
Prep time: 1 min
Cook time: 5 min
Yield: 1
Cuisine: British
Ingredients: 2 large British Lion eggs – I usually use two eggs per person, but feel free to use more if you’re hungry.; 2 slices of toast – I love using granary loaf, but go with whatever you have on hand.; A knob of butter – This adds flavour and keeps the eggs from sticking. You can use dairy-free or plant-based butter, or even a drizzle of olive oil if you prefer something lighter.; Salt and pepper – Essential seasoning, I like to mix some in before cooking and finish with a crack of black pepper on top.

Scrambled eggs always hit the spot, whether it’s a quick weekday breakfast or a lazy weekend brunch, they’re endlessly adaptable.

Over the years, I’ve tried every method out there, and this is the one I come back to time and time again. It gives me eggs that are creamy and soft every time.

Serves: 1
Prep: 1 mins
Cook: 5 mins

G Gluten free

V Vegetarian

Video: How to make scrambled eggs

Anna Stanford shows us how to make soft, creamy scrambled eggs.

Ingredients

2 large British Lion eggs – I usually use two eggs per person, but feel free to use more if you’re hungry.
2 slices of toast – I love using granary loaf, but go with whatever you have on hand.
A knob of butter – This adds flavour and keeps the eggs from sticking. You can use dairy-free or plant-based butter, or even a drizzle of olive oil if you prefer something lighter.
Salt and pepper – Essential seasoning, I like to mix some in before cooking and finish with a crack of black pepper on top.

Method - how to make scrambled eggs

1. First, crack your eggs into a medium bowl and season with salt and pepper.

2. Whisk the eggs thoroughly, you’re aiming for an even yellow colour with no streaks of white. This ensures the texture stays uniform.

3. Next, heat a non-stick pan over medium heat and add a knob of butter. Wait until it melts and starts to sizzle - this tells you the pan is ready.

4. Pour in the egg mixture. Let it sit for a moment, then begin gently stirring with a spatula. You want to scrape the bottom of the pan gently, folding the eggs over as they start to set. Avoid over-stirring, which can make them tough.

5. When the eggs are mostly cooked but still a little soft and slightly runny, take the pan off the heat. The residual heat will finish them off perfectly, this is how you get that silky texture. Add on top of your toast with a final crack of pepper and enjoy!

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Scrambled egg hints and tips

Cooking techniques

Low and slow – For that creamy, almost custard-like texture, I lower the heat and take my time. But if I’m in a rush, medium heat and focused folding still get me great results.
Folding vs. stirring – I prefer folding; it gives bigger, softer curds. Constant stirring is fine too—especially if you like a finer texture, but you do risk them turning rubbery if you don’t watch the heat.

Meal occasions

Breakfast or brunch – This is my top pick when guests stay over. I’ll often serve with smoked salmon, roasted cherry tomatoes, or a little avocado on the side.

Dietary flexibility

Low-carb/keto – Just skip the toast and serve with greens or grilled veggies.
Gluten-free – Use gluten-free bread, or serve the eggs over roasted sweet potato rounds.
Dairy-free – Swap the butter for olive oil for a plant-based spread. They still taste delicious this way.

Common pitfalls and how to avoid them

Rubbery eggs – This usually means the heat was too high or you stirred too aggressively. I keep the heat medium at most, and fold rather than stir.
Runny whites – That’s just under-beating. Make sure everything’s smoothly mixed before it hits the pan.
Overcooked texture – Always take the eggs off the heat a little early—they’ll finish cooking in the pan.
Sticking or burning – A non-stick pan is key, but so is patience. I let the butter melt fully before adding the eggs and never turn the heat too high.

Equipment tips

Non-stick pan - Don’t mess around here; a good pan makes all the difference. I have one pan I use just for eggs, it’s non-stick and never sees metal utensils.
Spatula - Silicone’s my go-to. It's soft enough not to damage the pan and firm enough to fold the eggs properly.
Whisk or fork - I use a small whisk when I want them super fluffy, but if I’m being quick, a fork works just fine.

About the recipe author

Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.