Scrambled Eggs

I have always preferred my husband David’s scrambled eggs to my own – and the secret is he puts a lot more milk in them then I do. This makes them much lighter and fluffier. Fresh herbs, especially parsley are also a great additive and give them a lift. We love a cooked breakfast on the weekend if we get the chance.

Ingredients eggs-milk 20140420_095341 scrambled


Serves 2 – 3

  • 6 eggs
  • 1 cup milk
  • fresh herbs like parsley and chives, diced
  • salt and pepper


  1. Crack eggs into a microwave proof bowl if cooking in the microwave like we have done in the video, you can also cook them on the stove top stirring continuously.
  2. Add the fresh herbs and milk and whisk.
  3. Place in microwave cook for 3 minutes, stop and stir. Cook for a further 3 minutes stir and judge if it needs another 30 seconds or minute etc. being careful to not overcook them.
  4. If there is excessive liquid in the bottom once the scrambled eggs are cooked carefully drain it out.

Ready to eat

Scrambled Eggs

Scrambled Eggs

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