Cs scrambled eggs

Scrambled Eggs

I learnt how to make scrambled eggs for the very first time by following a recipe by the famous French chef August Escoffier, and I still think his is the best version of all. However, during the past 38 years, since the first Cookery Course was published, there has been an enormous move away from butter, which in some ways is right because at one stage we were all far too heavy-handed with it, and it sometimes obscured the delicated flavour of fresh vegetables and so on.  But let's not forget what a beautiful ingredient butter is and what a great affinity it has with eggs.  For this reason I am sticking with Escoffier on scrambled Eggs.

To begin with, there's only one rule, and that is not to have the heat too high; if you do the eggs will become flaky and dry.  The trick is to remove the pan from the heat while there's still some liquid egg left, then this will disappear into a creamy mass as you serve the eggs and take them to the table. For more people, just multiply the ingredients accordingly.  The method remains the same, but more eggs will obviously take longer to cook.

You can now watch How to make Scrambled eggs in our Cookery School collection below.

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Serves 1

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  • method
  • Ingredients


First the pan goes onto a medium heat.

Season the lightly beaten eggs with salt and pepper.

Next, about a heaped teaspoon of butter goes into the pan swirl it around so the base and sides are moistened with it. When it begins to melt and foam, pour in the eggs and start to stir. As the eggs begin to cook keep on stirring, getting into the corners of the pan with the pointed end of the spoon.

Be patient and continue to scramble until until three-quarters of the egg is a creamy solid mass. At this point remove the pan from the heat and add the remaining butter (about a teaspoon) and at this stage if you like you can add a little splash of cream or crème fraîche.

The eggs will carry on cooking in the heat of the pan until there is no liquid left.

Serve quickly. And that’s all there is to it!

If you like you can ring the changes - a rounded tablespoon of cream cheese with garlic and herbs or 25g of blue cheese such as Creamy Gorgonzola or Roquefort instead of the cream.

Or perhaps some snipped smoked ham or freshly grated Parmesan.

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