Scrambled Eggs

Light and fluffy scrambled eggs

This is just a basic recipe and other things can be added like bacon. I like my scrambled eggs with lots of milk so amount is based on half the amount of egg volume used. In this case 5 eggs was 1 cup so 1/2 cup milk was added. Cooked in 3L sc.

Submitted by Karen Stuckings

Scrambled Eggs

Light and fluffy scrambled eggs
5 from 2 votes
Serving: 2
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 3 hours 15 minutes


  • 5 eggs
  • 1/2 cup milk
  • 20 grams butter
  • Salt and pepper to taste
  • 1 shallot chopped (optional)


  • Lightly whip eggs
  • Add milk and mix well
  • Place all ingredients into slow cooker
  • Cook on high lightly whipping every 15 minutes until cooked
  • Cook with lid on, no teatowel required

6 thoughts on “Scrambled Eggs”

  1. If I placed 1dozen eggs in a 5.5l slow cooker, breville I believe, how long do you think it would take to cook please?

  2. Vicki, I haven’t cooked more in a bigger slow cooker but I would assume that the timings would be similar. So 1 hour 15 minutes but could take a little longer but I wouldn’t think too much more.

  3. I always use cream instead of milk, the extra water in milk takes longer to evaporate, and that means a longer cooking time. In turn, this means the proteins get cooked for longer which makes the eggs more rubbery.

  4. 5 stars
    Easy brunch for Sunday while you do chores. Cooked in large cooker, not soggy.
    I added spring onion and bacon too.

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