Scrambled eggs

Scrambled eggs




  • 2 free range eggs
  • ¼ cup cream
  • pinch salt
  • 1 teaspoon butter



Whisk eggs, cream and salt until light and fluffy. Heat a non-stick saucepan over medium heat and melt the butter.

Pour in egg mixture and allow to cook for about 20 seconds until the edges are starting to set.

Use a wooden spoon to push the egg on the outside into the middle all the way around the pan.

Cook for another 20 seconds, repeat the ‘pushing’ motion.

The eggs will be almost set, remove from heat.

The eggs will continue to cook as you deal with toast and cutlery.

Serve eggs with hot buttered toast and a smile!



  • Put your toast in to cook just before you pour the eggs into the frypan, should be cooked just about the same time as the eggs.
  • If your kids are old enough to deal with a stove and frypan unassisted, then point them at the eggs, go back to bed and wait for breakfast (hopefully still hot) to arrive.
  • If you have another adult available, put them in charge, alternatively you will just have to ‘relax’ nearby!
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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