Scrambled Eggs – The Best

These truly are THE BEST scrambled eggs, you will end up wanting them for breakfast everyday!

Scrambled Eggs - The Best

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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast, Main Dish
Servings 4 People


  • 6 large free-range eggs
  • 1/2 teaspoon parmesan grated or shaven
  • 3 tablespoons ice-cold butter cubed
  • 2-3 slices of rustic bread
  • 2 tablespoons water
  • 1/4 teaspoon salt kosher
  • Garnish with green onion or chives
  • 1/8 teaspoon black pepper


  • Break the eggs into a cold, heavy-based skillet, add the butter, and place onto the stove medium heat. Add water and pepper to taste. Using a spatula, stir the eggs frequently to combine the yolks with the whites.
  • As the mixture begins to set. The eggs will take about 4-5 minutes to scramble – eggs should still be soft and quite lumpy. Don’t let them get too hot – cool the temperature by moving the pan off of the heat for a minute, stir, then back on the heat.
  • Meanwhile, toast the bread.
  • Add the parmesan cheese and salt to season the eggs at the last minute, then add the snipped chives.
  • To serve put the toast on warm plates, pile the softly cooked eggs on top. Serve hot!
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