How to make scrambled eggs

My mother taught me how to make scrambled eggs at an early age. It is still one of my favourite gluten free breakfast treats, You don’t have to save it for breakfast though. How about scrambled eggs for lunch or supper too?

Although quick and easy to cook, there is one thing to keep in mind. Don’t use a high heat unless you want rubbery eggs! Keep it at a low to medium heat and exercise a little patience if you want a creamy finished result.

If you don’t have a jug or bowl to mix your eggs in don’t panic, you can put them directly in the pan and combine them together with the butter. Be careful as if you mix too vigorously, or you may splash the cooker top.

Should you add milk or not? It it totally up to the gluten free chef in your house. If you prefer a creamy egg then feel free to add milk or a milk substitute, but it is not essential. 

You will need

  • 1 tablespoon butter
  • 2 or 3 eggs (per person)
  • Salt and freshly ground black pepper
  • Dried mixed herbs
  • Milk (optional)
  • French or wholegrain mustard (optional)

Optional Additions

  • Sautéed mushrooms
  • Tomatoes, chopped or halved
  • Chopped bacon or ham
  • Grated cheese
  • Smoked salmon

Equipment needed

  • Small pan (preferably non stick)
  • Wooden spoon or spatula
  • Jug or small bowl
  • Fork or whisk

How to make scrambled eggs

Turn your ring on at a medium heat. Add the butter to the pan and heat until it is melted.

Crack the eggs into the jug and whisk together with the fork or whisk. You can add a little splash of milk if you wish at this point, as it does give creamier scrambled eggs. You will notice that I didn’t add milk in the video, this is because I am lactose intolerant.

I like to season my eggs at this point, with salt, freshly ground black pepper and a pinch of mixed herbs. Some cooks prefer to leave the seasoning till the eggs are cooked. If liked, you can also stir in a teaspoon of french or wholegrain mustard at this point.

Once your butter has melted, tip the egg mixture into the pan and start stirring with your wooden spoon or spatula. Stir vigorously and continually if you like your eggs to be creamy. If you prefer to have more texture you can stir every now and then.

Continue cooking for a couple of minutes, until the curds come together and the eggs set. 

Take the pan off the heat just before the eggs are done to your preference. This is because they will continue to cook in the pan for a few moments. 

Serve with buttered toast or try some of the variations below.


When learning how to make scrambled eggs for the first time, keep it simple. However, once you have got the knack you might like to add other ingredients to make your meal more filling.

  • Grated cheese - add this to the pan just before your eggs are cooked. The cheese will melt into the eggs due to the heat in the pan. Stir the cheese in quickly and then serve.
  • Mushrooms - Chop and sauté your mushrooms in a separate skillet or pan, until soft. Add to your eggs in the pan, stir gently and serve immediately.
  • Tomato - Chop fresh tomatoes and mix in with your eggs once they have started cooking. OR, you can serve your plain scrambled eggs with roasted, or grilled, tomatoes that have been cut in half.
  • Smoked salmon - For posh nosh you can chop some smoked salmon and serve it on top of your scrambled eggs.

Learning how to make scrambled eggs is well worth it, as you be able to produce a nutritious meal in next to no time.


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