Perfect scrambled eggs

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5 min


3 servings

* PLUS Cooking time: 3 minutes

We love eggs - they're great for a leisurely weekend brunch yet fast enough to scramble on a weekday morning for a protein boost.


  • 8 eggs
  • 2 tbsp milk, water or light sour cream
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 1 tbsp butter


  • Crack eggs into a bowl. Add milk, Dijon and salt. Using a fork or whisk, beat just until evenly mixed. If using sour cream, it will not evenly mix in.
  • Set a large frying pan, preferably non-stick, over medium heat. When hot, add butter. Swirl in pan to coat bottom and side. Then pour in egg mixture.
  • Using a wide heatproof spatula, gently and constantly scrape along bottom of pan, pushing eggs from side to side and scraping around edge as well. You want soft large curds. This will take 3 to 5 minutes. Remove from heat. Then gently stir in additions, if you wish.

Nutrition (per serving)

  • Calories
  • 234,
  • Protein
  • 16.9 g,
  • Carbohydrates
  • 1.4 g,
  • Fat
  • 17.3 g,
  • Sodium
  • 420 mg.

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Try any (or all!) of these add-ons to jazz up your scrambled eggs.

* grated Parmesan or Romano
* dollops of pesto or store-bought bruschetta
* crumbled cooked Italian sausage
* finely chopped sun-dried tomatoes
* shredded fresh or dried basil and oregano leaves

* grated manchego cheese or dabs of pimento-flavoured cream cheese
* sautéed chopped peppers and onions
* finely chopped pimento-stuffed olives