Scrambled Eggs

Scrambled eggs

Nothing says “Good morning” quite like a plate of golden scrambled eggs. Most of us take scrambled eggs for granted. But there’s a fine line between a dry dense mass at one extreme to a wet gloopy mess at the other; and the light fluffy perfection of scrambled eggs done right.


  • 6 free range eggs
  • 3 tbsp milk
  • 6 generous pinches of salt
  • 1 tsp oil
  • 1 tbsp butter

How to Cook Scrambled Eggs

Combine eggs, milk and salt in a bowl and beat just enough to break the yolks and to allow the eggs to mix with the milk. Heat a small non-stick pan over a low flame. Add oil to the pan and melt the butter in the oil allowing the butter to coat the bottom of the pan. Pour the egg mixture into the pan. Stir the mixture constantly with a wooden spoon bringing the bits that have set at the bottom and the sides to the top, allowing the uncooked parts to take their place. Take the pan off the heat once most of the mixture has set but is still moist on top. Continue stirring. The heat in the pan is enough to cook the rest of the mixture. Top of the morning to you!

About Ariel Giron

UNIX/storage geek, amateur cook, F1/fiction/rock nut.

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