Cairns Recipe Blog Cooking in Cairns, an amateur cook with an emphasis on baking


Scrambled Eggs

Seriously, scrambled eggs? Oh come on, everyone already knows how to make scrambled eggs, you can't screw up scrambled eggs. Well, I am here to tell you that for years (until I knew better) I considered that "rubber gravel" scrambled eggs, and when I learned how to make it right, I was a convert to the "restaurant" way.


  • 2 eggs
  • 2tbsp pure cream (1tbsp per egg)
  • Salt and pepper to taste


Step 1: Put all the ingredients in a mixing bowl, and using a fork, gently combine them, you should still see threads of yolk and white in the mix, but the cream and the majority should be combined. If you wind up with a pale yellow liquid that is thoroughly mixed, you went too far. The reason for this is that the more you mix eggs and work the proteins, the tougher (rubbery) the eggs become. So you only want to mix them the least amount possible, while still getting a good mix.


Step 2: Now, get rid of the pots and saucepans, get a frying pan. Non stick, or stainless steel, either way it needs to ensure the egg doesn't stick or this will be ruined. On a clean stainless steel pan such as mine, I use a combination of canola oil and clarified butter over a medium heat. You can get away without using oil on non stick of course, but you need to make sure the egg mixture doesn't stick.

Step 3: Add the egg mixture, and let sit briefly, the effect you are trying to achieve is a "mixed omelette" so you want the egg to begin cooking, but remain liquid on top. The next part will happen quickly. When you can see the thinnest of edge hardening and the rest is still quite liquid, use the same fork you used to mix it, and drag the edges into the middle gently. You keep dragging the egg in the pan until there is no uncooked egg left and no more. If you keep going you begin to separate the moisture from the egg, and once again it becomes rubbery. You are only cooking the egg "just enough" to ensure there is no uncooked egg left.


Step 4: Plate the scrambled eggs up and enjoy them as if you had ordered them from a restaurant, and stop eating that rubbery gravel. The pan should be clean of egg, and there should be no residual liquid in the frying pan.

The key points to remember about cooking perfect scrambled eggs are:

  1. Don't over work the eggs, either during initial mixing, or while cooking.
  2. Don't overcook the eggs which releases the moisture which makes them rubbery.
  3. Use pure cream to keep it moist and flavourful, don't be scared we were consuming tons of dairy fat for generations before the "70's fat scare" which was a clear precursor to the current obesity epidemic.
  4. Spice up your scrambled eggs, add some dried herbs, or Sriracha sauce for something different.
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