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Easy Scrambled Eggs

Preparation time: 3 minutes

Cooking time: 6 minutes

Serves: 2

(15 votes, average: 3.27 out of 5)
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4 x Margaret’s Free Range Eggs
50 ml  Avonmore Milk
50 g of Avonmore  Butter
Salt and Pepper

McCambridge’s Brown Soda Bread



In a bowl, lightly whisk the eggs, milk, salt and pepper until combined.

Place the eggs in a high-sided small saucepan on the medium heat. Melt the butter.

Now add the eggs. Gently stir  with a wooden spoon in a continuous motion. Making sure that the eggs do not stick to the corner of the saucepan.

As the eggs begin to thicken, reduce the heat to the lowest setting. Stir until slightly runny. Remove from the heat and leave for 30 seconds to finish cooking.

Serve with freshly toasted Brennan’s soda bread.

Top tip

For velvety scrambled eggs, cook very slowly over a gentle heat and be  patient. The results  will be worth it.

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