8 mins
Scrambled Egg
Recipe by Graham
The sign of a good scrambled egg is that it remains moist but not runny. Some people's culinary skills do not stretch to being able to tell the difference. Here, Graham tells you how to make it perfectly.
If you feel that it's really too easy to have a recipe for scrambled egg, please read my introduction. There, I say that the only assumptions I have made about you, the visitor to NeedaRecipe.com, is that you know what an egg is, and that you can tell the difference between the sharp end of a knife and the blunt end! Because of this, you may find some of the recipes a little elementary. If this is the case, don't worry because it means that you have a head start on some of your fellow site visitors. Even visitors who have some basic culinary skills will find that this site contains plenty of useful ideas and short cuts that they have not come across before.
Seafood Chowder Mash 
Scrambled Eggs with Smoked Salmon Ingredients for Scrambled Egg
Currently displaying quantities in US Imperial Measurements
How to Cook Scrambled Egg
- PAN METHOD: Put the butter into a small pan and melt gently. When melted, slowly 'swish' the butter around the pan to allow it to coat the sides and bottom as much as possible. Remove the pan from the heat. Break the eggs into a bowl, add the milk, a twist of fresh pepper and a pinch of salt then gently mix together. Pour the mixture into the pan and place on a very gentle heat. Cook slowly, moving the mixture with a fork to make sure it doesn't stick to the pan. Do not wait until the egg is totally solid before serving. Serve while it is still a little 'liquid' in the middle (because it will continue to cook under its own heat for a minute or so).
- MICROWAVE METHOD : Break the eggs into a glass dish, add the milk, butter, salt and pepper and mix together. Place the bowl in the microwave and cook on medium heat. After about one minute, you will notice that the egg is beginning to set around the edges. Remove the bowl and, using a fork, gently remix the egg, breaking up the set portions. Continue doing this frequently until the egg is cooked. Again, serve the egg while it is still a little 'liquid' in the middle (because it will continue to cook under its own heat for a moment).
- FRYING PAN METHOD:Put the butter into a frying pan and melt gently. When melted, slowly 'swish' the butter around the pan to allow it to completely coat the bottom. Remove the pan from the heat. Break the eggs into a bowl, add the milk, a twist of fresh pepper and a pinch of salt then gently mix together. Pour the mixture into the pan and place on a medium low heat. Allow to cook slowly without disturbing it and wait until the outside edges are firm. Using a spatula, pull the outside edges to the middle of the pan. This will allow the liquid egg to overflow to the edges where it will quickly set. Keep pulling the outsides to the centre until the egg is almost cooked to your liking (Serve while it is still a little 'liquid' because it will continue to cook under its own heat for a minute or so).
- VARIATIONS: Grate (shred) (or crumble) about 2oz of Cheddar cheese into the egg mix before cooking. Also, for a really tasty meal, you can cut a couple of rashers (slices) of bacon into strips and add that to the egg mix before cooking. (There is no need to cook the bacon first, as long as you cut it into fine strips).
GRAHAM'S HOT TIP:
For pan-cooked scrambled egg, keep the mixture moving in the pan and cook it very slowly
For microwave-cooked scrambled egg, do not leave it too long before remixing. Check it every few seconds when it is near the end and remove while it is still slightly undercooked since it will continue to cook for a short while in its own heat (I immediately transfer mine to a clean serving dish because the heat of the dish you have used in the microwave will continue to cook the egg)
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