• 4 Australian Pasteurised Eggs 

  • 10g butter

  • 1 Tbsp milk

  • Salt and pepper

  1. Break four eggs into a bowl and add a pinch of salt and white or black pepper to taste.

  2. Add 1 Tablespoon of milk and beat lightly with a fork.

  3. Heat a small saucepan with a heavy base or a small non-stick pan, add 10 grams of butter and melt on medium heat.

  4. Pour in the eggs and reduce heat slightly.

  5. Using a flat spoon or fork, keep the egg mixture moving and turning in the pan so the mixture does not stay in contact with the hot surface for more than a few seconds.

  6. When the mixture begins to firm but is still slightly runny, remove from the heat. The residual heat in the pan will cook the eggs through.


Serve on your favourite toast and with your favourite toppings.


  • Cook's Note:

    You can serve the scrambled eggs sprinkled with salt and freshly cracked black pepper.

  • Editor's Note:

    Scrambled eggs are delicious served with toasted bagels, sliced wood-fired bread, wholegrain bread, English muffins, Turkish bread and toasted ciabatta bread.

Easy Scrambled Eggs

  • Prep 2 minutes

  • Cook 3 minutes

  • Ready In 5 minutes

  • 2 servings

Easy Scrambled Egg

Serves: 2

Nutrition Information:
Nutrient Per Serve

Energy (kJ)731

Energy (Cals)174.5

Protein (g)13.3

Total fat (g)13.1

Saturated fat (g)5.3

Carbohydrate (g)1.1

Sugars (g)0.9

Dietary fibre (g)0.2

Sodium (mg)195.7

Potassium (mg)161.7

Calcium (mg)61.3

Iron (mg)2.1

Note: No added salt used in analysis

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