Scrambled Eggs
Soft, creamy scrambled eggs on buttered toast
Ingredients
- • 3 eggs, 1 tbsp milk, small knob of butter, 1 slice bread, butter, salt, pepper
Method
Crack the eggs into a bowl, add the milk and a small pinch of salt and pepper. Whisk until fully mixed and slightly frothy. Put a frying pan on low heat and add the butter. Once melted, pour in the eggs. Stir slowly and continuously with a spatula. Keep heat low and cook gently until soft and slightly runny (they will keep cooking off the heat). Toast the bread and spread with butter. Spoon the eggs onto the toast and serve.
Safety notes
Children should cook with appropriate adult supervision. Take care around heat, sharp tools and allergens.
- • Wash hands after touching raw eggs
- • Watch out for hot pans and butter splatter
- • Pre-crack eggs into a jug for younger users
Skills learned
Tips for grown-ups
- • Use a non-stick pan to reduce sticking and stress
- • The slower you can cook the eggs, the better the dish
- • Optional extra: Add some grated cheese for extra taste and engagement
- • Use verbal cues like 'slow stir' and 'soft and creamy' to guide texture
- • Great starter recipe for building confidence with heat and timing
Allergens
Contains: eggs, dairy, gluten. Always check labels and supervise as needed.
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