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Australian Scrambled Eggs

Prep Time: 1 minute
Cook Time: 1 minute
Servings: 1 person
Calories: 156kcal
This less-than-a-minute technique offers a soft, fluffy egg that is as beautiful to look at as it is delicious to eat!
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  • 1 medium egg
  • 1 additional egg white
  • 1 Tbsp half and half
  • a few grinds black pepper
  • ½ tablespoon unsalted butter


  • Crack one egg into a small bowl. Add only the egg white from the second egg. (Discard yolk.) Add half & half. Beat well with a fork.
  • Place butter in pan, and turn heat to medium high.
  • The pan must be hot for this technique to work. Watch for butter start to bubble and pop. Swirl butter around in the pan. Flick a droplet of water into the pan, and if it sizzles, the pan is ready. If the butter browns, start over.
  • Pour beaten eggs into the pan. Resist the urge to stir them for the first 15 seconds.
    After 15 seconds, use a silicone spatula to gently fold the eggs in a circular motion around the edge of the pan. Encourage the runny part in the center to ooze out towards the sides, flowing under the already set part of the egg.
  • In less than a minute, the egg is done!


Serving: 1g | Calories: 156kcal | Carbohydrates: 1g | Protein: 10g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 205mg | Sodium: 127mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 496IU | Calcium: 44mg | Iron: 1mg