Eggs Everyway: How to Make Scrambled Eggs

Scrambled eggs: the favourite breakfast of Dick Van Dyke’s character, Robert Petrie, on The Dick Van Dyke Show and the first kind of egg most of us ever tried to prepare. Although scrambled eggs are easy to make, multiply conveniently and take additions well, they are also easy to mess up and make wrong. The following is my personal, fool-proof way to make delicious scrambled eggs.

  1. Using 2-3 eggs per person, crack eggs into a mixing bowl.
  2. Add about 2 tsp. of milk or cream per serving.
  3. Add a dash of your favourite hot sauce.
  4. Add salt and pepper to your liking.
  5. Beat mixture until well combined.
  6. Pour mixture into a small saucepan over medium-low heat.
  7. Allow to set up for the first few minutes, then start folding the mixture over on itself until the eggs look almost cooked. (Folding rather than scraping and stirring will result in fluffier eggs.)
  8. When the eggs look just a little bit underdone, remove them to a serving plate. If the eggs look done in the pan, they’ll be overdone on the plate.


Some delicious additions to try in your scrambled eggs are:

    • Chopped herbs
    • Ground nutmeg
    • Grated or crumbled hard cheese
    • Cottage cheese
    • Cubed cream cheese
    • Roasted or sautéed bell pepper
    • Jalapeño pepper
    • Green onions
    • Sautéed or caramelized onions
    • Tomatoes (sautéed with basil)
    • Cooked asparagus tips
    • Sautéed mushrooms
    • Sautéed zucchini (with shallots)
    • Chopped, cooked and drained spinach
    • Crumbled, cooked bacon
    • Crumbled, cooked sausage\
    • Diced, cooked ham
    • Strips of smoked salmon or crab meat (seasoned with a dash of curry powder)
    • Grilled chicken

Stir up to one tbsp per egg into the beaten egg mixture before scrambling.