British Dietetic Association,
5th Floor, Charles House,
148/9 Great Charles Street Queensway,
Servings: Serves 1
Egg, milk, soya, wheat (gluten) *
* Presence of allergens can vary by brand - always check product labels. If you serve food outside the home you must make allergen information available when asked.
Perfect scrambled eggs should be soft and creamy, so don’t be tempted to rush the cooking as this can make them hard. A non-stick pan is ideal for scrambled eggs as it is much easier to clean afterwards.
Eggs (1 or 2 per person)
Wholemeal bread for toasting (1 or 2 slices per person)
Small knob of unsaturated fat spread
Ground black pepper (optional)
12g unsaturated fat spread (per slice of toast)
Saucepan or frying pan (non-stick if possible)
Wooden spoon or heat-resistant plastic spoon
1. Crack each egg with the knife and break them into the mixing bowl.
2. Mix the eggs with a fork until the white and yolk are combined together.
3. If you are having the eggs on toast, make the toast before starting to scramble the eggs and keep it warm.
4. Place the saucepan or frying pan on the hob and add the spread. Turn to a medium heat.
5. When the spread melts and starts to foam, add the eggs. Do not increase the heat.
6. Use the wooden spoon to mix and stir the eggs briskly. Stir the eggs constantly and make sure you stir right round the edges and through the mixture to prevent it sticking. Do this until about threequarters of the liquid egg is set and then remove the pan from the hob.
7. Continue to stir the egg, as it will continue to cook.
8. As soon as the egg is no longer liquid, serve immediately on toast and add black pepper to taste (if using).
Skills used include:
Whisking, spreading, melting, frying and serving.