Serves 6
These completely stable scrambled eggs will not draw water when standing. The secret ingredient is our White Sauce Powder, it seasons and holds the scrambled eggs together.
Recipe Category
Products in this recipe

White Sauce Powder

You will need

8 eggs
2 T (30 ml) Ina Paarman’s White Sauce Powder
½ cup (125 ml) water
4 T (60 ml) butter

Ina’s Tip

Do not overcook the eggs, they will become tough! If your stove plate is a bit hot, rather move the pan on and off the plate while gently stirring the eggs.


Beat the eggs with a wire whisk or fork in a bowl until well mixed. Mix White Sauce Powder with the water and beat into the eggs. Warm a heavy based dry fry pan. Add the butter. As soon as the butter has melted and begins to foam, swivel the pan to coat the base with butter.

Add all the egg at once, turn the stove down to medium. When the egg starts setting, stir very gently to allow the un-cooked egg to come into contact with the base of the pan. As soon as the mixture is creamy and just beginning to set, remove from the direct heat. The eggs will continue cooking, away from direct heat. Be careful to remove it while still slightly runny on top.