The secret to achieving perfect scrambled eggs lies in a few simple technique tips that elevate this dish from ordinary to extraordinary.
With just a couple of eggs and some patience, you can create fluffy, silky pillows that melt in your mouth.
This quick and easy recipe is perfect for a delightful morning treat or a light brunch, so learning how to make it properly can be useful.
In order to achieve that silky, smooth consistency most people like, Michelin-starred chef Sally Abe follows a specific method and very precise timings.
Sharing her tips on behalf of British Lion eggs, she said: “To end up with silky pillows of scrambled eggs, patience is key.”
The chef continued: “Crack two eggs per person into a small bowl and whisk until the yolks and whites are fully mixed together. Season with salt and pepper.
“Heat a knob of butter over a gentle heat in a small non-stick pan until it starts to bubble but not brown, then add the eggs.
“Stir with a spatula then leave for 10-15 seconds to let the eggs start to firm from the heat. Continue to stir gently until you get nice pillows of egg.
“Remove from the heat when the eggs are three quarters cooked and give one final stir before quickly removing from the pan, as they will continue cooking.”
Sally added that stirring in a spoonful of crème fraíche to the eggs before removing them from the pan will add a “fancy” touch to the dish.
She also shared her tips for the “perfect” boiled eggs, stating: “The best way to get perfect boiled eggs every time is to start with a pan of water on a rolling boil.
“Gently lower in your eggs on a spoon and turn the temperature down to simmer so the eggs don’t crack in the water. For a perfect soft-boiled egg, cook for exactly six minutes.
“Transfer to a bowl of iced water and leave to cool for a few minutes. This will make them easier to peel.”
