Delia Smith Scrambled Eggs is a simple, classic British breakfast dish made with gentle heat and careful stirring to create soft, creamy curds. The texture is light and silky, never dry or rubbery, with a rich buttery flavour that lets the eggs shine. This is an easy recipe that suits beginners and experienced cooks alike. It takes around 10 minutes from start to finish, making it perfect for busy mornings.
Ingredients
For the Scrambled Eggs
- 4 large free-range eggs
- 25g unsalted butter
- 2 tablespoons whole milk or double cream
- Salt, to taste
- Freshly ground black pepper, to taste
To Serve
- 2 to 4 slices thick white or sourdough bread, toasted
- Extra butter for spreading
- Fresh chives, finely chopped, optional
How to Make Delia Smith Scrambled Eggs
- Prepare the hob: Place a medium non-stick saucepan over very low heat. Keeping the heat low is essential for soft, creamy eggs.
- Crack and mix the eggs: Break the eggs into a bowl. Add the milk or cream and a small pinch of salt. Whisk lightly with a fork until just combined. Do not overbeat.
- Add butter to the pan: Place the butter into the saucepan and allow it to melt slowly over low heat. It should foam gently but not brown.
- Cook gently: Pour the egg mixture into the pan. Using a wooden spoon, stir continuously and slowly, scraping the base and sides of the pan so the eggs cook evenly.
- Form soft curds: As the eggs begin to thicken, keep stirring. The mixture should look soft and slightly loose. Remove the pan from the heat while the eggs are still creamy, as they will continue to cook from residual heat.
- Season and serve: Taste and adjust the seasoning with salt and freshly ground black pepper. Spoon immediately onto warm buttered toast and sprinkle with chopped chives if desired.
Tips for Perfect Scrambled Eggs
Why are my scrambled eggs dry?
Dry eggs usually mean the heat was too high or they were cooked too long. Always use low heat and remove the pan while the eggs are still slightly soft.
Should I add milk or cream?
Milk gives a lighter texture, while cream makes the eggs richer. Use whichever suits your taste, but do not add too much or the eggs may become watery.
How do I keep scrambled eggs creamy?
Stir continuously and cook slowly. Taking the pan off the heat just before they look done helps maintain a silky texture.
Can I cook scrambled eggs in advance?
Scrambled eggs are best served immediately. They lose their softness if kept warm for too long.
Serving Suggestions
- Serve on thick buttered toast or toasted sourdough.
- Add smoked salmon for a classic brunch.
- Top with grilled mushrooms or roasted tomatoes.
- Finish with a sprinkle of grated cheddar for extra richness.
Storage
Room Temperature
Do not leave scrambled eggs out for more than 1 hour. They are best eaten fresh.
Refrigerator
Store leftovers in an airtight container for up to 1 day. Reheat gently in a saucepan over low heat, stirring constantly.
Freezing
Freezing is not recommended as the texture becomes watery and grainy once thawed.
Nutrition
- Calories: 220 kcal
- Carbohydrates: 2g
- Protein: 14g
- Fat: 18g
- Saturated Fat: 9g
- Sodium: 190mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Why does Delia Smith cook scrambled eggs on low heat?
Cooking on low heat allows the eggs to form soft, delicate curds without becoming dry or rubbery. Gentle heat ensures a creamy texture.
Can I make scrambled eggs without milk?
Yes, you can omit the milk or cream. The eggs will still be creamy if cooked slowly with butter.
How do I know when scrambled eggs are done?
They are ready when softly set but still slightly loose. Remove them from the heat before they fully firm up.
Can I use a frying pan instead of a saucepan?
Yes, but keep the heat very low and stir constantly to prevent overcooking.
Delia Smith Scrambled Eggs
Course: BreakfastCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft and creamy scrambled eggs cooked gently with butter for a classic British breakfast.
Ingredients
4 large free-range eggs
25g unsalted butter
2 tbsp whole milk or double cream
Salt, to taste
Freshly ground black pepper, to taste
Directions
- Place a saucepan over low heat and melt the butter gently.
- Whisk eggs with milk or cream and a pinch of salt.
- Pour eggs into the pan and stir continuously over low heat.
- Stir until soft curds form and the mixture is creamy.
- Remove from heat while slightly soft, season and serve immediately.
Notes
- Always cook on low heat for the best texture.
- Remove from heat before fully set.
- Serve immediately for maximum creaminess.
