Scrambled Eggs



Scrambled Eggs

Long live the eggs, queens of brunch and American breakfast! From hard-boiled eggs to soft-boiled eggs, there are many ways to cook them, but the variants that often go hand in hand with bacon are scrambled and poached eggs. To get soft and creamy scrambled eggs, there's no need to add milk or cream, just a few minutes and a hand whisk with which to break them at the right moment! Perfect also as a dinner saver, scrambled eggs are a recipe as simple as it is versatile... try them in salad for a quick lunch, for example!

Discover other ways to cook eggs:

  • Sunny-side up eggs
  • Fried eggs
  • Eggs in cocotte
  • Fried yolk
Eggs 4
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste

How to prepare Scrambled Eggs

To prepare scrambled eggs, first break the eggs into a bowl, pepper 1 and salt to taste 2, then beat with a hand whisk: the mixture of yolks and whites should not be completely homogeneous 3.

Heat the oil in a pan and pour the beaten eggs inside 4. Cook over low heat and, when the eggs start to set, stir with a spatula so as to break them up and achieve the scrambled effect 5. The eggs should be quite soft, not dry: it will take a couple of minutes. At this point, remove the pan from the heat and serve your scrambled eggs 6!

How to store

It is recommended to consume scrambled eggs immediately or at most within a day of cooking.


Cook the eggs immediately after beating them, or beat them lightly just before pouring them into the pan.

You can replace the oil with butter and enrich the scrambled eggs with chopped chives!

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