Three ways to scramble your eggs

There's more to eggs than you knew!

How many methods are there to scramble an egg? Let us count the ways. If you think there’s only one to make this breakfast food, you’ve got another thing coming. We’re breaking down the different methods to help you find which one is for you, based on how you like your eggs (in the morning).

Cook’s note:

These three recipes only differ in methods, not ingredients, and each calls for 4 free range eggs (beaten and seasoned, of course) and 2 T butter.



This style is likely the method you were taught as a kid. Here, you melt the butter in a saucepan over a medium to high heat. Add the eggs and stir until the curds start to cook. Remove from the heat while still wet – the eggs will continue cooking in the pan. This method makes for a standard firm-set scramble with bits of texture.


This method is slightly more labour-intensive but produces a lighter, fluffy result. The butter in this method is also cut up into small pieces. Place the eggs in a glass bowl over a saucepan of simmering water. Whisk occasionally until slightly thick. Add the butter and fold in using a spatula as they cook.


For this style, melt the butter in a non-stick pan. Add the eggs and leave to cook ever so slightly, then fold the mixture in from the edges making big folds using a spatula. Remove from the heat when eggs are still shiny and wet. This produces a more uniform texture with big, silky folds.

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