This James Martin scrambled eggs recipe is all about simplicity done properly. The eggs turn out soft, creamy, and rich, with a delicate buttery flavour and a smooth texture that feels indulgent without being heavy. It is an easy recipe suitable for beginners, yet refined enough for a leisurely weekend breakfast. From start to finish, it takes around 10 minutes.
Ingredients
For the scrambled eggs
- 4 large free-range eggs
- 40g unsalted butter
- Salt, to taste
- Freshly ground black pepper
- Chopped chives, to serve
How to Make James Martin Scrambled Eggs
- Prepare the pan: Place a small saucepan over very low heat. Add the butter and allow it to melt gently until just foaming.
- Mix the eggs: Crack the eggs into a bowl and lightly whisk with a fork until the yolks and whites are just combined.
- Cook gently: Pour the eggs into the pan and stir continuously using a spatula. Keep the heat low so the eggs cook slowly and evenly.
- Form soft curds: Continue stirring for a few minutes until soft, creamy curds form. The eggs should still look slightly loose.
- Finish and serve: Remove from the heat, season with salt and pepper, and spoon straight onto warm plates. Sprinkle with chives and serve immediately.
Tips
How do I stop scrambled eggs from turning dry?
Always cook on low heat and take the eggs off the heat while they are still soft. They will continue cooking for a moment after.
Should I add milk or cream?
This recipe does not need it. Butter and gentle heat are enough to create a creamy texture.
When should I season the eggs?
Season at the end of cooking to avoid drawing out moisture too early.
Serving Suggestions
- Serve on buttered sourdough toast
- Pair with grilled tomatoes or mushrooms
- Add smoked salmon on the side
- Finish with extra chives or parsley
Storage
Room Temperature
Scrambled eggs are best eaten immediately and should not be left out for more than 1 hour.
Refrigerator
Store leftovers in an airtight container for up to 24 hours, though the texture will soften.
Freezing
Freezing is not recommended as scrambled eggs lose their creamy texture once thawed.
Nutrition
- Calories: 260 kcal
- Carbohydrates: 2g
- Protein: 18g
- Fat: 21g
- Saturated Fat: 12g
- Sodium: 180mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I make scrambled eggs ahead of time?
Scrambled eggs are best made fresh. Reheating can cause them to become dry and rubbery.
What pan is best for scrambled eggs?
A small non stick saucepan or frying pan works best for gentle, even cooking.
Why cook scrambled eggs on low heat?
Low heat allows the eggs to cook slowly, giving a soft and creamy texture instead of dry curds.
Can I add cheese to this recipe?
Yes, you can stir in a small amount of grated cheese at the end, but keep it minimal so it does not overpower the eggs.
James Martin Scrambled Eggs
Course: BreakfastCuisine: BritishDifficulty: Easy2
people2
minutes6
minutes8
minutes260
kcal8
minutesSoft, creamy James Martin scrambled eggs cooked gently with butter for a rich and luxurious breakfast.
Ingredients
4 large free-range eggs
40g unsalted butter
Salt, to taste
Freshly ground black pepper
Chopped chives, to serve
Directions
- Crack the eggs into a bowl and lightly beat until just combined.
- Place a small saucepan over low heat and add the butter.
- Once the butter starts to foam, add the eggs and stir gently.
- Cook slowly, stirring continuously, until soft curds form.
- Remove from the heat while still slightly loose and season.
- Serve immediately with chives on top.
Notes
- Low heat is key for creamy eggs.
- Do not overcook as eggs continue to set off the heat.
