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A small white bowl with fluffy, seasoned scrambled eggs in front of tortillas and a bunch of rocket.
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4.34 from 3 votes

Scrambled Eggs

Steamed scrambled eggs are the silkiest, softest scramble you'll ever make. You won't want to try any other method once you've done them this way.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Breakfast, Side Dish, Snack
Cuisine: American, Australian, English, French
Keyword: scrambled eggs, scrambled eggs in a steam oven, steam oven scrambled eggs
Servings: 2
Calories: 304kcal


  • 6 eggs large, I always use free range or pasture raised
  • salt and pepper to taste
  • 1 1/2 tbs butter optional, but good
  • 1 1/2 tbs cream optional, but good


  • Preheat your oven to 200⁰F/95⁰C, steam setting (100% humidity).
  • Whisk the eggs to break them up but don’t go overboard. You want a few bigger curds of white and yolk visible in there. Season with salt and pepper, and pour them into your oven’s small solid tray or a similar stainless steel tray (don’t use a ceramic or glass dish here, it will throw out your cooking time enormously).
  • Very quickly, open the oven door and put the tray in, then set your timer for 2 ½ minutes.
  • Give the eggs a good stir, loosening the edges and folding through the less-cooked middle to make a soft scramble. If you think they’re done at this point, stir in the butter/cream if using and serve immediately (no, that’s not a typo – I think the texture of the dish is better if you put the butter/cream in at the end. A bit of a stir will incorporate it just fine).
  • If they’re still a bit too soft, return eggs to the oven for a further 30 seconds to minute to finish off. They shouldn’t take more than 3-4 minutes at most to cook through.


  1. If you want to scale this up for more people you can use a large solid tray and increase to 15 eggs, which will make 5 or 6 portions. In this case you’ll need to increase the cooking time by a minute or two, but I still recommend stirring them after 2 ½ minutes as per the method to get an even cook.
  2. I’ve already mentioned that this is all in the timing. What I give here is a guide only – everyone’s oven is different so you will have to use discretion. If you aren’t quick to open the door and get the tray in you’ll find the temperature drops a fair bit and might take a while to come back up, necessitating a slightly longer cooking. Also, I like my eggs soft but fully cooked, which gives only the smallest of windows for error! If you prefer them very soft or very hard you’ll need to adjust the time either side.
  3. The nutrition information given in this recipe is for the eggs without any other sides or additions. It includes nutrition content for both cream and butter as listed in the ingredients, though these are optional.


Calories: 304kcal | Carbohydrates: 1g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 529mg | Sodium: 268mg | Potassium: 182mg | Sugar: 1g | Vitamin A: 1144IU | Calcium: 81mg | Iron: 2mg