eggsThe key to perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs.




1 Serve

2 Serves





2 T

¼ cup

 Salt and pepper

To season

To season

 Margarine or butter

1 t

2 t


1 slice

2 slices

 Parsley, chopped

1 T

2 T




  1. Beat the eggs, milk, salt and pepper together in a bowl.
  2. Melt the margarine in a frypan.
  3. Pour in the egg mixture.
  4. Cook over low heat.
  5. Lift and turn the mixture with a spoon keeping it in large soft masses.
  6. When set, serve immediately.

Serving Suggestion: serve on toast and sprinkle with chopped parsley.





Recipe from Cooking for Older People – Easy Recipes for One or Two,
Canterbury District Health Board.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre