Basic Scrambled Eggs

Basic Scrambled Eggs

This is a very simple taste combination but perfect for a weekend, filling breakfast. The important thing while frying is not to do it on full blaze. If we take our time we will end up with beautifully soft scrambled eggs on our plate. Nice thing about this dish is that it is so versatile and easy to prepare. This version is with chives but you can as well prepare it with mushrooms or sausage, tomato and feat cheese. You can do it the spice way with fresh chopped chili peppers. Possibilities are endless but since spring is in full bloom this is the scrambled eggs version of the season!


  • 1 spoon unsalted butter
  • 4 eggs
  • 2 teaspoons cream (9-12%)
  • bunch of fresh chives
  • salt and pepper


Put your frying pan on medium heat and melt the butter. Whisk the eggs with cream well, you can do it even with a fork. You are looking for a well combined, frothy consistency. Add salt and pepper to taste and mix once more. Now put your pan on low heat and pour in the egg mixture. The cooking process should take around 10 minutes for a well-done effect. If you prefer more moist scrambled eggs you can adjust the cooking time. It will also depend which burner size you use and what flame you set, I advise smallest burner with lowest heat. Stir frequently throughout the whole cooking process. Plate up your dish and sprinkle with fresh chopped chives. I like mine served on a buttered toast. Serves 2.