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