Scrambled eggs on toast are the ultimate comfort food for breakfast, but they can easily turn rubbery or bland if not properly. This needs a fat of some kind to help bind the eggs and create a smooth texture, otherwise, the eggs can dry out quickly.
Whitney Wright, a cook and founder of has shared the best way to get "super soft, moist and delicious" scrambled eggs is to always cook them with a dollop of butter. She said: "Cooking the eggs in butter helps with the flavour and helps so the eggs don't stick as much. With eggs, even if you are using a 'nonstick pan,' adding butter is important because eggs tend to stick regardless.
Butter is the most important ingredient when cooking scrambled eggs as it provides them with moisture while they cook, so they turn out soft and fluffy.
Other cooking fats, such as oil or milk, can also help moisten the eggs to stop them drying out, but both will greatly dilute the flavour, so the scrambled eggs are not as tasty.
It has a lower burning point than oil, so it will provide a gentle heat that will not burn the eggs but simply make them tender and maybe a little crispy around the edges.
Your scrambled eggs will be much creamier, have a smoother texture and are less likely to burn if you simply cook them with butter instead.
How to make scrambled eggs betterYou will need (for one serving):
- Two slices of bread
- Four eggs
- One tablespoon of butter
- 60g of cheese (goat cheese, cheddar cheese or crumbled feta are best)
- Salt and pepper
- Parsley or chives
Instructions
To begin, crack the eggs in a medium bowl, season with salt and pepper and gently begin to mix them. Do not add any other ingredients at this point.
Whitney said, "Do not add additional liquid to your scrambled eggs. If you add milk, cream, water, or any other liquid to the egg mixture, you risk the scrambled eggs being too watery.
"If your mixture is too watery, you'll be fooled into thinking the eggs aren't cooked yet, and you'll actually end up overcooking the scrambled eggs."
Next, stick the bread in the toaster until it is golden brown. If you are using chunky loaf bread, then heat it in a frying pan instead.
Place the butter in a frying pan and once it has melted, add your egg mixture. Use a silicone spatula to keep moving the eggs as they cook, as it helps fluff them up.
Whitney said: "Do not whisk or break apart your egg mixture while cooking - this results in bits of egg. Instead, fold, move and push the egg mixture around the pan (never breaking or separating the egg mixture)."
Cook the eggs for two minutes, then add the cheese, and cook for another 30 seconds to one minute more. Do not cook the scrambled eggs for more than three minutes.
Take the scrambled eggs off the heat immediately, as they will continue to cook in the hot pan. Then simply place your scrambled eggs on the toast, season with chives or parsley, and your even tastier breakfast dish will be ready to eat.
