LifestyleFood & DrinkRecipesA chef has shared a simple scrambled egg recipe with one added ingredient for “velvety” results08:36, 05 Jul 2026Scrambled eggs are a breakfast staple for many people, with numerous recipes online, but they can be hard to perfect. They can often turn from undercooked to overcooked within seconds, turning rubbery and bland. While many home cooks add milk to make eggs creamy, one chef has shared a superior alternative.‌Chef Bill Granger shared a “perfect” scrambled eggs recipe on BBC Food. The recipe notes said: “Learn how to make scrambled eggs in a pan with this easy, foolproof recipe. This speedy breakfast is packed with protein and takes just 10 minutes.”‌Ingredients:Two large free-range eggsSix tablespoons of single or double creamA knob of butter‌Method:Lightly whisk two large eggs, six tablespoons of single or double cream, and a pinch of salt together until the mixture has a single, smooth consistency.Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt.Don’t allow the butter to brown, or it will discolour the eggs. Once the butter has melted, pour in the egg mixture and let it sit, without stirring, for 20 seconds.‌Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds before stirring and folding the eggs again.Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and let it sit for a moment to finish cooking.Taking the eggs off the heat while they are still slightly soft means that they won’t overcook or turn rubbery.‌Give them one final stir off the heat and serve the “velvety” eggs without delay alongside some delicious toast or a full English breakfast.For the best results, the chef recommended always using a non-stick pan with a wooden spoon for easy cleaning.‌The chef also added that the eggs should not be overstirred and should have a soft curd texture.While this recipe can be doubled to make more scrambled eggs, it's generally best not to cook more than three portions at a time.This will overcrowd the pan, and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.Article continues belowThe recipe has raving reviews, with 150 five-star ratings. One comment said: “These eggs are so delicious. It was really quick.”Another read: “Excellent basic recipe that absolutely anyone can use. I also use milk sometimes if I don’t have any cream.”Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌RecipesSpeedyBBCFood