Classic scrambled eggs

If you want to prepare perfectly creamy, still soft and not at all dry scrambled eggs, you need one thing above all: More patience than heat.

On the one hand, too much heat causes the set egg mass to brown quickly and, on the other hand, it quickly becomes too dry – the scrambled eggs become crumbly and unsightly.

The perfect scrambled egg is therefore colorless and shiny.

This variant is a popular breakfast classic with bacon and onions.


  • 30 g bacon, cut into small cubes
  • 1/2 small onion in brunoises
  • 15 grams of butter
  • 4 cherry tomatoes, 2 diced and 2 quartered
  • 3 eggs
  • a few stalks of chives
  • Salt (or the homemade herb salt for even more flavor)
  • 1 pinch ground nutmeg

The procedure in pictures: