Perfect Scrambled eggs - Rob Galloway

Perfect Scrambled Eggs


I've always loved  creamy moist scrambled eggs but I could never work out how to make them myself and my scambled eggs would invariably turn out  a little dry with a somewhat rubbery texture.  It turns out I was using the right ingredients but  having discovered a couple of very simple tricks of the trade which make the recipe ridiculously easy I am now known as the scrambled egg king at home.

If you can get freshly laid eggs from a local farm  you will taste the difference if not just try and get your hands on the freshest free range eggs you can.


Preparation time: 

Cooking time: 

Yield: 2 Serves


  • 4 large fresh free range eggs .. The fresher  the better !
  • 2 tablespoons of butter
  • 1/4 cup of milk
  • Large pinch of salt to season



  • Melt the butter in a medium fry pan over a medium heat  being careful not to overheat or burn the butter.
  • Crack the eggs into a bowl and whisk lightly.
  • Add the milk and mix into eggs.
  • Do Not add salt at this point.
  • Pour milk and eggs into the fry pan and allow to cook for a  a few second before you start stirring.
  • Stir the eggs constantly using a spoon or a spatula  working from the edge of the pan towards the centre ensuring that they do not overcook.
  • Add the salt  when the eggs are  almost set but are still quite moist and continue stirring.
  • Take the eggs off the heat when they are just a tiny bit under cooked and allow them to cook through.
  • Serve on thick buttery toast.
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