Scrambled eggs. Sounds simple, right? But I swear, I ruined them for years. Too dry. Too gloopy. Or worse—grey and tragic. And then I saw James Martin do it—nothing fancy, just eggs, a bit of milk, and patience. No metal spoons, no frantic stirring. Just low heat and slow folding. Total game-changer.
Now I make them like this at least twice a week. Sometimes I eat them off a paper towel while standing at the counter. Other times I go full brunch mode with chives, toast, and a flat white. Both are valid. Both are excellent.
Why You’ll Love It
- Takes five minutes. Not even exaggerating.
- Stupidly soft. Like custard, but for breakfast.
- You can throw in anything. Herbs, cheese, smoked salmon, leftover veg.
- Beginner-proof (if you go slow). Trust the process.
- Great any time of day. Breakfast, lunch, late-night snack—it works.
- Zero mess. One pan, one bowl, one fork. Job done.
Ingredients
- 3 large eggs
- About 1 teaspoon of milk (or water, or nothing—it’s flexible)
- Butter or olive oil, for the pan
- Salt and black pepper
- Chopped fresh chives (optional but lovely)
How to Make It
Whisk like you mean it:
Crack the eggs into a bowl. Add your little splash of milk. Use a fork or whisk and give it a proper go until it’s smooth and pale yellow. No streaky whites allowed.
Warm up your pan gently:
Pop a nonstick pan over low heat. Add a little knob of butter or a swirl of oil. Let it melt slowly—no sizzling, no smoke. If it starts to spit, turn it down.
Eggs in, and don’t touch:
Pour the eggs into the warm pan. Don’t poke them yet. Let the bottom set just slightly—this helps with those creamy folds later on.
Fold, don’t stir:
Once you see the edges setting, use a rubber spatula to gently pull the eggs in from the sides. You’re folding, not scrambling madly. It should look soft, not dry.
Take it off before it’s done:
When the eggs still look a bit wet and shiny—pull it off the heat. They’ll finish cooking from the warmth of the pan. If they’re totally solid in the pan, they’re overcooked.
Finish with salt, pepper, and a flourish:
Season to taste. Sprinkle with chives if you’ve got them. Eat straight from the pan or pile onto hot toast. Eat it fast—it waits for no one.
Common Mistakes and How to Dodge Them
Why are my eggs rubbery?
Too hot, too fast. Keep the heat low and don’t rush it. If you hear a sizzle, it’s too late.
They’re sticking!
Use a good nonstick pan. And don’t forget the butter or oil—makes all the difference.
Why do mine look all weird and dry?
You’re cooking them too long. Pull them off before they look “done.” Trust your gut (and the pan).
Do I have to add milk?
Nope. Some folks swear by it, others don’t use it at all. Try both and see what you like.
Storage and Reheating
Fridge:
Cool the eggs completely and keep them in a sealed container for up to 3 days. Not ideal, but works in a pinch.
Freezer:
Wouldn’t really recommend it. They turn a bit spongy. But if you must, freeze in small portions and reheat gently.
Microwave:
Cover and heat in short bursts (20 seconds or so), stirring in between. Add a bit of butter or water to bring them back to life.
Stovetop:
Low heat, bit of butter, warm gently while stirring. Not bad at all.
Frequently Asked Questions
Do you have to add milk or water?
Not at all. It just changes the texture slightly—milk makes them creamier, water makes them fluffier. Or skip it. Still tasty.
What should I serve with them?
Hot toast. Avocado. Bacon. Smoked salmon. Even just black coffee and a newspaper if you’re feeling classic.
How do I make them fancier?
Truffle oil, crème fraîche, or a bit of soft cheese stirred in right at the end. Or top with microgreens if you’re into that sort of thing.
Can I make them ahead?
Honestly? Not really worth it. Scrambled eggs are happiest when they’re fresh and warm.
Nutrition Facts (Per Serving):
- Calories: 91
- Fat: 6.7g
- Carbs: 1g
- Protein: 6.1g
- Sodium: 88mg
- Sugar: 0.9g
Try More James Martin Recipes:
James Martin Scrambled Eggs
Description
These gently folded scrambled eggs are soft, silky, and finished with just a hint of fresh chives—simple perfection on toast.
Ingredients
Instructions
- Whisk eggs and milk until smooth and even.
- Warm butter or oil in a nonstick pan over low heat.
- Pour in eggs, let them sit briefly before folding.
- Gently fold with a spatula until soft curds form.
- Remove from heat while still glossy and slightly runny.
- Season and garnish with chives, serve warm.
Notes
- Go low and slow—rush it and you’ll lose the texture.
- Don’t walk away while they cook—they need a bit of babysitting.
- Skip the milk if you like a denser texture.
- Chives on top are optional, but highly encouraged.