Scrambled eggs are the perfect way to start the weekend, but while they may seem easy to cook, a lot can go wrong when making this tasty breakfast.
Many people make the mistake of cooking scrambled eggs on too high a heat, resulting in dry or rubbery eggs that are difficult to eat.
Jeanine, a cook and founder of Love & Lemons, has shared that the key to making delicious scrambled eggs is getting both the timing and temperature correct – but it’s very simple to make in under five minutes once you understand the technique.
She said: “The recipe below is for my ‘best’ scrambled eggs. I don’t add any fancy ingredients, so they’re easy to whip up on regular weekday mornings.
“Still, they’re fluffy, tender, and all-around delicious. I love them, and I think you will too.”
How to make the best scrambled eggs
You will need:
- Thee large eggs
- One teaspoon of milk, plant milk or water
- Extra virgin olive oil or butter
- Salt and pepper
- Chopped chives (optional)
- Rubber spatula
- A non-stick frying pan
Method
To begin, take your eggs and milk (if using) out of the fridge and let them get to room temperature before cooking. Using cold ingredients can lower the temperature of the pan and result in unevenly cooked eggs.
Place the eggs in a medium bowl and mix well until the yolks and whites are fully combined, then add the milk (or water) to the bowl and mix again.
Jeanine said: “The beaten eggs should be an even yellow color, with no translucent spots or streaks.”
Do not add any additional ingredients such as cheese, ham or vegetables at this stage as it can overwhelm the eggs and make it tricky to cook them evenly, Any other toppings should be added just before the eggs are done.
Next, brush a non-stick pan with olive oil or butter and then warm over a low-medium heat. It is important to add a fat such as butter or oil at this stage as it prevents the eggs from sticking to the pan and also prevents them from drying out once cooked.
Pour in the eggy mixture and let it cook undisturbed in the pan for a few seconds, then use a rubber spatula to move the mixture around.
Continue to cook the eggs, making sure to stir and fold every few seconds. Make sure to keep stirring and not stirring enough can result in unevenly cooked eggs.
Jeanine said: “As you work, make sure to scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out.
“For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.”
Once ready, take the scrambled eggs off the heat once they have mostly set and your delicious breakfast is now ready to serve on a piece of buttery toast or as part of a full English breakfast.
