I can't cook so the easiest way for me to do them is beat up 2 or 3 eggs mixed with milk and bung them in the microwave stirring them every 30 seconds or so til you get them the way you like them.  That's my version which I am sure isn't the best way but it's quick and easy

but thats the thing Ella, how much milk? I need everything precise or I cock it up big willy style 

Now is the time ter learn yerself how to make the emergency spag boll.

Hmm just a dash?  About the amount I'd usually put in my tea is what I use.  I think some people put butter/cheese in with theirs but I don't.  Gawd I'm not mush help am I?

Ingredients:
3 eggs
1 knob of butter
a pinch of salt 

Break eggs into a bowl, or mug. Don't add the shell, as it hurts your teeth. Add salt and whip it up into a frenzy.

Put your knob into a pan and heat it up, until it's bubbling.

Add egg mixture to pan and turn heat down, a bit. Fold it, until it looks edible.

Put on toast, made in toastery.

No milk!! 

I think I know how to do a spag bol. Fry the mince till its brown, add in the sauce and stir it up (but don't let it overheat). Boil some spag.

But we have none of those ingredients in the house....I'm still hungry

Thanks Blizzie....but whats a 'knob' .....in measuring terms?

About a teaspoonful Rawky.

In a non stick frying pan....not a saucepan, not the microwave, wooden spoon a must.

"add in the sauce!!!!!!!!" :shock: jebus!

What's the wooden spoon for!!!!???? I'm so confused

  But my eggs taste nice

Actually, use three knobs. 

Cheers katty,

ok, so when I add my egg mixture to my non-stick frying pan, that has melted butter in I mix it up until its 'scrambled' looking...with a wooden spoon? What's wrong with a spatula?

Folding! 

If it's wood that's ok.Plastic will melt.

Is it heat proof, or will it melt? 

I put three eggs, a big table spoon of butter salt and a little splash ( about a table spoon) of milk into a microwavable bowl. Full power one min, stir then 30secs, stir 30 secs, stir a couple of times til it looks like it wont make you ill. Cooking it in a pan is waayyyy to hard to wash up afterwards

Folding!!???  Isn't that for Omelettes?

Don't you just mash the egg mixture up?

oHHH ive just had scrambled eggs for my tea...but I do mine with spinach.... Easy and super healthy !


First wilt your spinach (a lot about half a bag) in some olive oil
when its wilted add one (or two if you hungry) whipped eggs and stir through till cooked.

Its that easy!

PS They are ok in the microwave on a medium heat too for a minute ,take them out mix and if still runny and raw looking bung them in for another minute.

Folded is nicer.
Scrambled is too scrambly!

As I always say, if I've got just one egg in the fridge I'm going to starve.

Microwaves power output varies..trial and error.

If its a non stick frying pan a quick wipe is all you need, no real washing up involved.

Ok, I'm going to be brave and use the frying pan method.

If I am in distress I shall make the sound of a mating Giraffe to alert you that I need assistance.

Thank you all for your advice, and wish me luck

I shall report back to all when I'm done.

Thank you Jenstar for making me feel like I might actually be on the right track with my eggs   The only reason I don't use butter is coz I do slimming world and that wee bit of butter has to be syned and seeing as I use the butter for my toast then I don't feel the need.

Lots of ways to make them Rawky so get off here and go feed yourself!

Good luck Rawky

We may need to see pictures.


*** feels like scrambled eggs, now ***

You look like em enall

I'm back, finished cooking. No one was seriously injured.

It tastes fine, but I think i actually just made an Omelette then destroyed it into smaller chunks.  It doesn't seem to have that scramble egg texture.

Hmmm.

You are no longer hungry and didnt buy maccy D's..... I'd call that a result

Every cloud eh Jenstar?

You're right!

Well done Rawky

Aww i lubbs ya really Blizz

Apologies for coming in late here:
A few years back, a friend asked me how to make scrambled eggs, and as I explained it to him, it surprised me how much there is to what is supposedly a simple snack...

Firstly, I wouldn't use a frying pan (unless you've no alternative) - that's for omlettes. Use a small pot.
Melt just enough butter to cover the bottom, and then carefully pour in your egg mix. I use a lot more milk than others on this thread seem to - a tablespoon for each (large) egg - but that's a matter of personal taste.
The trick is to use a low heat: again, you use a higher heat for omlettes. As the egg starts to cook on the base and side of the pot, use a wooden spoon to scrape it off. Keep doing this, and you shouldn't have any problems with the texture.
As soon as it's cooked, spoon onto fresh toast. I tend to use a lot of pepper with mine, but I also like mixing-in some fresh chives towards the end instead...

No...its the frying pan and you keep it moving the whole time...a chef friend taught me to do it that way