Delia Smith Scrambled Eggs​ Recipe

This creamy Delia Smith Scrambled Eggs recipe is made with fresh eggs, butter, salt, black pepper, and a luxurious splash of crème fraîche or cream. The result is a rich, silky texture that creates a comforting and savory breakfast dish without any dry curds. This recipe is perfect for a relaxed weekend brunch or a quick, protein-packed breakfast for one.

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Delia Smith Scrambled Eggs Ingredients

• 2 eggs, lightly beaten
• Salt and freshly milled black pepper, to taste
• 20g butter, divided (about 2 teaspoons)
• A splash of crème fraîche or cream (optional, but recommended)
• Optional: Fresh herbs, grated cheese, or smoked ham for serving

How To Make Delia Smith Scrambled Eggs

1. Heat the pan: Place a small saucepan or frying pan over medium heat to warm up.
2. Season the eggs: While the pan heats, season your lightly beaten eggs generously with salt and freshly milled black pepper.
3. Melt the butter: Add a heaped teaspoon of butter (about half of the total butter) to the pan. Swirl it around carefully so the base and sides are coated.
4. Begin cooking: When the butter begins to melt and foam, pour in the beaten eggs. Immediately start to stir the eggs.
5. Stir constantly: Keep stirring the eggs, making sure to get into the corners of the pan with the spoon. Be patient and continue until about three-quarters of the egg mixture forms a creamy solid mass.
6. Finish off the heat: Remove the pan from the heat immediately. Stir in the remaining teaspoon of butter and the splash of cream or crème fraîche. The residual heat will finish cooking the eggs until there is no liquid left.
7. Serve immediately: Transfer the eggs to a warm plate right away to prevent overcooking.

Recipe Tips

• Remove from Heat Early: The most important tip is to take the pan off the heat when the eggs are still slightly runny (about three-quarters cooked). They will continue to cook in the hot pan.
• Use the Right Pan: A non-stick pan or a well-seasoned saucepan works best to prevent the eggs from sticking to the bottom.
• Don’t Stop Stirring: Constant movement creates small, soft curds rather than large, rubbery chunks. This is the secret to the creamy texture.
• Add Fat at the End: Adding the second knob of butter and the cold cream at the end not only adds richness but helps stop the cooking process, keeping the eggs moist.

What To Serve Scrambled Eggs

These rich scrambled eggs are delicious on top of a slice of hot, buttered sourdough toast or a toasted English muffin. For a complete breakfast, serve them alongside crispy bacon, sausages, or smoked salmon. If you want a lighter meal, try pairing them with grilled tomatoes, sautéed mushrooms, or a fresh side salad with a light vinaigrette. You can also garnish the eggs with chopped chives or parsley for a pop of color.

How To Store Scrambled Eggs Leftovers

• Refrigerate: Store any leftover scrambled eggs in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the microwave or on the stove, but be careful not to overcook them as they can become rubbery.
• Freeze: Freezing scrambled eggs is generally not recommended. The texture often becomes spongy and watery upon thawing and reheating. It is best to make this dish fresh.

Delia Smith Scrambled Eggs Nutrition Facts

Serving Size: 1 portion (entire recipe)

• Calories: 305 kcal
• Total Fat: 26g
• Saturated Fat: 14g
• Cholesterol: 430mg
• Sodium: 350mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 13g

Frequently Asked Questions

• Can I double this recipe? Yes, you can easily double or triple the ingredients to feed more people. Just use a larger pan and remember that it might take a little longer for the eggs to reach the creamy stage.
• Why are my scrambled eggs watery? Watery eggs often happen if they are overcooked, causing the proteins to tighten and squeeze out moisture. It can also happen if the eggs are cooked at too high of a heat. Keep the heat medium and remove the pan early.
• Can I use milk instead of cream? Yes, you can use whole milk instead of cream or crème fraîche. The result will still be tasty, but it won’t be quite as rich or velvety as the original version.
• What variations can I add? As suggested by Delia, you can stir in a tablespoon of cream cheese with herbs, some blue cheese, or grated Parmesan at the end instead of the plain cream. Snipped smoked ham is also a great addition.

Try More Recipes:

• Delia Smith Scone Based Pizza Recipe
• Delia Smith Sausage Roll Recipe
• Delia Smith Sausage Casserole Red Wine Recipe