Perfect scrambled eggs

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Scrambled eggs with toast
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This simple recipe makes the perfect quick and tasty scrambled eggs. Great for little ones and for the whole family.

Preparation time: 2 minutes Cooking time: 2 minutes Difficulty rating: Easy


For 1 toddler

1 extra large free range egg

¼ cup full cream milk

1 tsp salted butter


  1. 133685943 milk and eggsCombine egg and milk and whisk. The large egg should be ¼ cup- if it is bigger or smaller, just ensure you change the quantity of milk so you put in equal proportions of these two ingredients.
  2. Melt the butter in a small saucepan placed over a high heat and spread over the saucepan, but be careful not to let the butter froth.
  3. Add egg and milk mix to the saucepan.
  4. Move with a spatula constantly scraping the bottom of the pan so no part sticks and the eggs stay light and fluffy- they will take on a rubbery texture if they stick to the bottom and overcook.
  5. Cook for 2 mins or less, until egg forms light yellow, creamy clumps. If you leave it to become a dark yellow, you have overcooked and dried it out.
  6. Let the scrambled eggs sit for a minute and drain off any excess fluid before serving.


  • For adults use two eggs and cracked fresh pepper over the top once they are cooked.
  • Serve as is or on wholemeal or rye toast.

Nutritional content

Nutritional analysis per scrambled egg (100 gram) serve:

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 Energy 658.61 kJ
157.41 cal
 Protein 9.84 g
 Total fat 11.47 g
 Saturated fat 5.80 g
 Carbohydrates 4.20 g
 Total sugars 4.20g
 Fibre 0.00 g
 Sodium 132.86 mg
 Cholesterol 240.11 mg
 Potassium 160.87 Mg
Calcium 86.75 mg
Iron 0.90 mg
Zinc 0.92 mg

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Date Created: February 8, 2013 Date Modified: April 26, 2013