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{{#seo:
|title=Scrambled eggs, Egg recipe
|titlemode=replace
|keywords=#scrambledeggs #butter #eggs #asparagus #egg #spinach #foiegras #parmesancheese #parsley #grilled #tomato
|hashtagrev=032020
|description=The ultimate simple breakfast. Use two eggs and 10 g (1/2 oz) butter per person, multiply for more people, cook all in the same pan, though the cooking
}}
The ultimate simple breakfast.

Use two [[eggs]] and 10 g (1/2 oz) [[butter]] per person, multiply for more people, cook all in the same pan, though the cooking time will increase.

Unlike [[boiled]] [[eggs]], the eggs can be as fresh as you can get them.
{{recipesummary
|TotalCalories = 307
|PortionCalories = 307
|DatePublished=21st January 2013
|Author = JuliaBalbilla
|Servings = Serves 1
|Difficulty = 1
|TotalTime = 10 minutes
|PrepTime = 5 minutes
|CookTime = 5 minutes
|Image = [[Image:Scrambled eggs recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Simple is best''

4.7/5 

Home-made bread, newly laid eggs and butter. Nothing better for breakfast.

 [[User:PSmith|Paul R Smith]] 

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{{RecipeIngredients
| 2 Fresh [[free range eggs]]
| 10 g (1/2 oz) [[butter]]
| [[Salt]] and [[freshly ground black pepper]]
| 1 slice of hot buttered toast (optional)
| Freshly chopped [[parsley]] (optional)
}}
===Method===

{{RecipeMethod
| Break the [[eggs]] into a bowl and whisk them together
| Season well with [[salt]] and [[pepper]]
| Mix in ¾ of the chopped [[herbs]] if using
| Add half of the [[butter]] to a pan and heat (medium) until the [[butter]] starts to froth
| Swill the pan around to ensure the base and 'corners' are well oiled
| Pour in the [[egg]] mixture and stir firmly with a wooden spatula ensuring the [[egg]] does not stick to the base or 'corners' of the pan
| Leave the heat at medium and stir until at least ¾ of the mixture has solidified and the remainder is still runny
| Remove the pan from the heat, add the remaining [[butter]] and continue stirring so the remaining [[egg]] mixture solidifies
| Once there is no runny [[egg]] left, serve immediately, sprinkled with the remaining chopped [[parsley]] if using
}}
===Chef's tip===
Use 2 eggs per person.

Don't overcook scrambled [[eggs]] or you'll get the yellow leather they usually serve in hotel buffets!

===Variations===
* scrambled eggs à l'arlésienne - add the [[diced]], cooked pulp of [[courgettes]] (zucchini) along with a concentrated [[Garlic|garlic]]-flavoured [[tomato]] fondue (1 tablespoon per 2 eggs). The cooked [[eggs]] are then placed into the hollowed, cooked [[courgette]] shells, placed on an oiled gratin dish sprinkled with Parmesan cheese and browned in a 475 degree oven.
* scrambled eggs à l'américaine - Add cubes of [[smoked bacon]] [[fried]] in [[butter]] to [[eggs]]. When cooked, mound on plate garnished with slices of fried or [[grilled]] [[bacon]] and small [[grilled]] [[tomato]] halves.
* scrambled eggs argenteuil - Scramble the eggs, garnish with [[asparagus]] tips which have been [[parboiled]] in salted water and them slowly cooked in [[butter]]. Serve with triangle shaped croûtons and [[cream]] sauce.
* scrambled egg and asparagus barquettes- Cook the [[eggs]] and prepare [[asparagus]] tips by parboiling and slowly cooking in [[butter]]. Fill barquettes with scrambled eggs and garnish with [[asparagus]] tips. Top with melted [[butter]] and warm in oven.
* scrambled eggs à la Bercy - [[Grill]] some chipolata sausages. Arrange scrambled eggs in a pie dish. Garnish with cooked sausage and a "ribbon" of tomato sauce.
* scrambled eggs Massenet - Parboil some [[asparagus]] tips and cook them slowly in [[butter]]. [[Boil]] or [[steam]] some [[artichoke hearts]], [[dice]] and [[sauté]] them in [[butter]]. While preparing scrambled eggs, add [[artichoke]] hearts. Plate in a mound and garnish with [[asparagus]].
* scrambled eggs princesse - Prepare scramble eggs and pour into a bowl. Garnish with [[asparagus]] tips stewed in [[butter]], [[julienne]] of white [[chicken]] meat bound with suprême sauce and some truffle slivers heated in [[butter]].
* scrambled eggs à la reine - Make a very thick puree with cooked [[chicken breast]] and some suprême sauce. Bake a large vol-au-vent case and keep it warm. Cook the scrambled eggs until just creamy. Layer the scrambled eggs and [[chicken puree]] in alternating layers inside the vol-au-vent case. Serve hot with suprême sauce on the side in a sauce boat.
* scrambled eggs à la romaine - Cook 800g (1.75 lb) [[spinach]] in butter. Scramble 8 [[eggs]] with 50g (2 oz.) grated [[Parmesan cheese]]. Cut 8 oil-packed [[anchovies]] into small pieces, add to the [[spinach]] and spread the mixture over the base of a buttered gratin dish. Arrange [[eggs]] on top of [[spinach]] mixture and sprinkle with 25-40g (1-1.5 oz.) grated [[Parmesan cheese]] along with some melted [[butter]]. Brown under a grill.
* scrambled eggs Rossini - Cook some scrambled eggs. Sauté some thin slices of [[foie gras]] in [[butter]]. Cook some [[sliced truffle]] in [[butter]]. Plate the scrambled eggs on a serving dish, garnish with [[foie gras]] and [[truffles]], then coat with a very reduced Madeira-flavoured demi-glace sauce.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Egg recipes]]
[[Category:Starters]]
[[Category:British recipes]]
[[Category:Breakfast recipes]]
[[Category:Student recipes]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/scrambledeggs|#scrambledeggs]] [[Special:Search/butter|#butter]] [[Special:Search/eggs|#eggs]] [[Special:Search/asparagus|#asparagus]] [[Special:Search/egg|#egg]] [[Special:Search/spinach|#spinach]] [[Special:Search/foiegras|#foiegras]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/parsley|#parsley]] [[Special:Search/grilled|#grilled]] [[Special:Search/tomato|#tomato]]
</code>

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