09/10/2025
Can we talk about scrambled eggs?
I know there a British people who are going to disagree with me, and those who say that it’s a matter of taste, but you really have to trust me when I say that there are fundamentally two different ways of approaching scrambled eggs: one is American and one is British/French.
The one on the left is American and is generally made something like this. Whisk your eggs up in a bowl, season them and empty them into a frying pan (or skillet) over a medium heat, then stir them with a spatula until they are fully set.
The one on the right is British, and should be made like this. Whisk your eggs up in a bowl and add a little cream (or milk) and seasoning. Heat some butter in a saucepan over a low to medium heat, then add the mixture and stir/fold gently with a wooden spoon until the mixture is mostly set but still soft and creamy. It sets further on the plate.
The two look, taste, and feel quite different.
Edit: a lot of people seem to be saying that adding milk or cream makes the eggs watery. I have to say that, if that is your experience, then you are not cooking them correctly. You’re either adding too much liquid, cooking them too fast, or overcooking them. If you do it right, that will never happen.
To prove it, I just made scrambled eggs for my breakfast, as I always do, using cream and butter, and added the photos to this post. And yes, I know I slightly overdid toasting the rye sourdough.
📸Paul Spring
