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Scrambled Eggs – Multiple Methods

Recipe from Andy Cooks, from their YouTube videoWritten down by ReelsMeals from the caption and voiceover. Added 23 October 2026.

5 minutes to prep, 5 to cook. Learn four practical ways to scramble eggs—from a quick, firm style to a silky, custardy version, plus a double‑boiler method for feeding a crowd. Each technique uses just eggs, a touch of oil, and butter, letting you choose the texture that suits your breakfast mood.

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Scrambled Eggs – Multiple Methods by Andy Cooks, a frame from the YouTube video

Method

  1. Hot‑and‑Fast: Heat a stainless‑steel pan over high heat, add a little neutral oil, pour in beaten eggs and stir vigorously until the eggs are firm.

  2. Slow‑and‑Steady: Heat a pan over medium‑low, add a little oil, pour in beaten eggs and constantly move them, turning off the heat just before they are set; stir in a couple of knobs of butter for a custardy texture.

Double Boiler

  1. Bring a pot of water to a simmer, place a heat‑proof bowl over it, add beaten eggs and stir every 30 seconds until softly set, then finish with butter.

Tornado Egg

  1. Heat a pan until hot, add neutral oil, pour in beaten eggs and continuously fold them in a circular motion until cooked, then serve.

  1. Season the eggs before cooking and add salt and pepper to taste.

Tips while you cook

Season before cooking
Season the eggs with salt and pepper before adding them to the pan.
Turn off heat early for custardy texture
In the Slow‑and‑Steady method, switch off the heat just before the eggs set.
Stir regularly in double boiler
When using the Double Boiler method, stir the eggs every 30 seconds until softly set.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Andy Cooks’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Andy Cooks and want this changed? Email [email protected].

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