Scrambled Eggs, Not Runny, Not Watery, Hard Scrambled Eggs

Total Time
15mins
Prep 5 mins
Cook 10 mins

Ever had scrambled eggs at a restaurant? Ever tried making scrambled eggs before? Runny? Watery? Unappetizing? Well, not anymore!

Ingredients Nutrition

Directions

  1. Mix milk, cornflour, Worcestershire sauce, Tabasco, salt, pepper and mustard together.
  2. Break eggs and whisk until mixed.
  3. Whisk in the milk mix.
  4. Heat the butter until melted in a *VERY* heavy based pan.
  5. When butter is hot pour in the eggs, stirring continually with a *METAL* spoon.
  6. Go around the edges and then scrape the bottom of the pan.
  7. The eggs will coagulate and thicken.
  8. When there is no liquid left turn the heat down low and add the cheese.
  9. Stir until cheese is melted.
  10. Toast the bread and butter it.
  11. Dollop your eggs onto the bread and splash a little Worcestershire sauce over them.
  12. Eat immediately.
Most Helpful

These were, without doubt, the most VILE scrambled eggs.......FOOD, for that matter......that we've had for years. One bite was more than enough. The color, flavor and consistancy were all hopeless. Color:dung brown. Flavor: worstershire/mustard. Consistancy: somewhere between polenta and fried calve's brains. Although I'd like to make some constructive suggestion as to how to improve them, I wouldn't know where to start.

Margaret Schneider April 14, 2002

i really enjoy this meal. the texture is perfect, and it can stand in the pan if youv,e forgotten to toast yer bread. it is the only way i like eggs.

B December 08, 2001

The Worchestershire was way too overpowering. It seems like it has real potential with a few alterations. I will make it again, though - as Heatherfeather said, it seems like OP cooked more by feel than measurement. I'll do the same next time.

eoval February 02, 2013