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Love mine like this,for 1 person:-beat 2 eggs with 50ml cream, (double),a little milk,season as req'd,add a few chopped sundried or sunblushed tomatoes and small piece of goats cheese, cook in butter in your omelette pan stirring continuously over medium heat serve with fried mushrooms.

I tried it once with Smoked Salmon and was very disapointed. A lot of water came out of the salmon and made a messy scrambled egg. A lot of people rate this dish as a classic, I guess I just did it wrong.

snoozey you make them the same way as me but i use fresh coriander ooh err missues

My best scrambled eggs are made the day after I have made pavlova so I have probably double the amount of yolks to eggs. I also add a drop of cream. They are delicious but also means that I don't waste the extra egg yolks

Be right round snoozy,

right, im afraid my version is full of calories but yummy.
2 eggs per person whipped up, melt knob butter in pan, season eggs then pour over melted butter, keep stirring, just when the eggs begin to come together turn off the heat but keep stirring, then add a small dollop of double cream and stir in the chopped parsley, there is enough heat left in the pan to keep cooking the eggs but not overdoing them making them rubbery...

It's a good idea to add a little salt to the eggs before cooking them because it helps to break up the white and the whites and the yolks will amalgamate better.

If you don't like the milk seeping, then you can use less or for a fuller flavour use cream.

Butter gives a wonderful rich taste but of course loads on the calories rather too much.

Finally a good handful of chopped parsley and some black pepper make it really tastey.

I do mine in microwave with a little milk, butter salt and pepper and sometimes i add a bit of cheese but as said earlier don't forget 2 keep whisking every 30 secs

I have scrambled eggs for brekkie - I use two eggs, salt, pepper, a dash of cold water. Whisk well then add two tbsp of grated Mozzarella cheese. Result is a creamy, moist, yummy on toast meal.

suemc i know what you mean about leaking when using milk. You have to use a little. I noticed many saying they use the Microwave. I don't but I wouldn't do scrambled eggs if I didn't have a non stick pan. It has to be that or hours of cleaning the pot.

Some Chef recently did scrambled eggs with Pesto, naturally he was Italian.

u so sweet...

Best way I would say is to turn up hungry at snoozys house. She does the best herby, creamy scrambled eggs I've ever tasted.

My kids have always called them scrummy eggs instead of scrambled eggs. A genuine slip from my daughter at a very young age, but it stuck. Well they are scrummy!

i do mine in a small but deep pan, for 1 person i use 2 eggs, salt and pepper a dash of double cream and a small amount of coriander cooked in a small amount of butter

I use butter s&p but no milk, but that's because I like mine firm and the milk tends to leak out as it's firming up.

I do mine in the microwave too but with a little butter, you have to be careful in the microwave biscuit, keep whisking every 20 secs or so as Nick says and cook on low, but they come out perfectly

hi guys i have to say i like my scrambled eggs plain with just a twist of salt and pepper i use three eggs a dash of milk salt and pepper. I cook my in a frying pan over a medium heat for 3 mins i thind if i use the microwave i seem to over cook them they come out like rubber i serve mine with warm muffins and some crispy bacon for breakfast on sundays

I haven't no, is there much of a difference apart from heat? I have always found Habanero's to have a completly different flavour to you regular african chili that is available over here.

Add some milk and pepper and whack in the microwave for 2 mins - But keep whisking it every 20 secs - Lea and Perrins for a kick or Some of my Hot Chilli and Pineapple Relish - But have to agree Tabasco is good - Have you tried the new one - Habanero Tabasco??