There is nothing better than scrambled eggs for breakfast, and while it may seem simple to make there are many ways someone can mess up this tasty dish.
Scrambled eggs may seem easy to cook in a pan but it is very common for people to mess up the temperature and timing if they are not following a recipe, which can result in hard rubbery eggs which are still undercooked.
However, Jenn Segal, a chef and founder of Once Upon A Chef, has shared “the secret” recipe for making the “best” scrambled eggs every time that makes it impossible to burn them.
Jenn said: “By adding a little cornstarch and milk to the eggs, you get delicate scrambled eggs that could rival a posh five-star brunch in no time at all!”
Adding cornstarch to scrambled eggs stabilises the protein, which prevents them from coagulating too quickly and also helps them retain moisture.
This means the scrambled eggs cook more evenly as the cornstarch will also form a barrier around the eggs, which prevents them from overcooking.
This final result is scrambled eggs which are creamier and softer, even if the eggs are left on the stove longer than intended.
How to make perfect scrambled eggs
Ingredients
- Six eggs
- Three tablespoons of milk
- Two teaspoons of cornstarch
- Two tablespoons of unsalted butter
- Quarter teaspoon of salt
- One teaspoon of chives (optional)
Method
Pour the milk and add the cornstarch to a medium bowl and whisk until the cornstarch completely dissolves and no lumps remain. Add the eggs and salt, then whisk until evenly combined.
In a non-stick pan, melt the butter on a medium heat. Once the butter begins to bubble add your eggy mixture.
Let the eggy mixture set around the edges for about 30 seconds and then use a rubber spatula to pull the edges inward, letting the running eggs spill towards the edges of the pan.
Cook the scrambled eggs for 30 seconds more, and pull the set egg edges towards the centre again.
Continue to cook the scrambled eggs using the same stirring technique for 60 to 90 seconds more until the eggs look set, and soft but still slightly undercooked, then take them off the stove.
Jenn said: “They will continue to cook, so best not to wait until they are fully cooked to take them off the heat.”
Transfer the eggs to a plate, bowl or piece of buttery toast. Sprinkle over the chives if using and your perfectly scrambled eggs are ready to serve.
