Scrambled Eggs

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes

Whether it's for breakfast, lunch or a light supper, scrambled eggs are always a pleasure. Try serving on a generously buttered English muffin with some crisp bacon.

Preparation time:  1 minute
Cooking time: 15 minutes
Serves: 4

Attachment : Flexi Beater


  1. Attach the Flexi Beater, set the temperature to 230°F and the speed to stirring 3. Add the butter to the bowl and heat until the butter stops making a bubbling noise.
  2. Add the eggs, salt and cream, reduce the temperature to 175°F and increase the speed to stirring 1 for 2 minutes. Reduce the speed to stirring 2 for 15 minutes or until the eggs arecooked, but still a little bit wobbly. Add seasoning if necessary.

Oeuf Magda
Add 1 tsp of grained Dijon mustard and 1/4 cup of grated Gruyère cheese to the eggs. Then add 6 chopped tarragon leaves and a pinch of chopped parsley, chervil and chives to the eggs just a minute before they finish cooking. Serve on fresh butter croissant or sliced toast.

Oeuf Georgette
This recipe uses the scrambled egg as a filling for jacket potatoes. Take freshly baked potatoes, cut them in half, scoop out the flesh and put in the bowl with 2 tbspbutter.
Attach the Flexi Beater on speed 3 for 2 minutes until smooth. Make scrambled eggs as above, but add 1 oz cooked crayfish tails towards the end. Pipe a thin layer of potato back into the potato skins and then top with the crayfish scrambled egg.

Chilli, Tomato and Olive
Chop 1/2 cup of onion, 2 cloves of garlic, 3 deseeded and peeled tomatoes, 1 deseeded red chilli and 2 tsp chives in the Food Processor Attachment. Cook in the bowl with a little butter for 5 minutes. Turn the heat down to 175°F and add the eggs. As they cook, add 2 tbsp of well marinated, pitted and sliced black olives.


Butter 2 tbsp
Eggs (beaten) 10
Sea salt 2 pinches
Heavy cream 1 3/4 tbsp

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