Monday, October 25, 2010

Creamy Homestyle Scrambled Eggs

My mum used to make me scrambled eggs on toast for breakfast when I was a kid. It was my favourite! Soft, creamy and buttery eggs on buttered toast. She would then cut up the toast into six little rectangles which I would then pop into my mouth and savour each perfect little bite. Did I mention butter?

This is exactly how I like my scrambled eggs. I have never known them to be cooked any other way except this. Anything else just isn't scrambled eggs, which is why I almost never ever order them when I eat out because I know they just aren't the same. I have encountered the kind served at breakfast buffets and they are usually hard, crumbly, dry and bland.

These homestyle ones that are so memorable to me are just perfect, and the trick is to stir it slowly over low heat in a small pot or pan. If you use a large frying pan or too high heat, the eggs will cook too quickly and end up a little like scrambled omelette instead of having that soft and creamy custard-like consistency.

Slow-cooked Scrambled Eggs


2 large eggs, beaten well
2 tablespoons milk
1/2 tbsp butter
Salt and pepper


  1. Combine milk with the beaten eggs and beat well. Season with a little salt and pepper.
  2. Place butter in a small pot or pan (approx 15cm radius) and place it on low heat. When the butter starts to melt, pour in the egg mixture. It should fill the entire surface of the pan/pot and come up to at least 1 cm high. Stir slowly with a wooden spoon/spatula. After about 5 minutes, the liquid mixture should start to coat the bottom and side of the pot as well as the tip of the spoon/spatula. If the heat gets too hot, remove the pot from the flame and continue stirring to avoid the eggs overcooking. Once stabilised, put it back on the flame. Stir slowly and continuously, ensuring that the egg does not stick to the bottom of the pot.
  3. After about 5-8 minutes, the egg mixture should start to come together to form a soft creamy consistency that will not fall off the spoon when scooped.
  4. Take it off the heat immediately and serve it on 2 slices of buttered toast (preferably cold sliced butter). Enjoy!
Made scrambled eggs again the next day - a creamier version this time