Scrambled eggs are one of the tastiest and simplest breakfasts to make, but can easily go wrong if you do not know the proper cooking technique.
The reason scrambled eggs can come up rubbery is cooking on too high a heat and not stirring continuously, but you could also be using the wrong kitchen equipment.
April Wiencek, a cook and founder of The Tipsy Housewife, has shared that the secret for making the fluffiest and creamiest scrambled eggs is stirring the egg mixture with a wooden spoon or plastic spatula rather than a mental fork.
She said: “I have always been taught by professional chefs to use a wooden spoon when making scrambled eggs. This is to keep them creamy.
“A wooden spoon is not like a whisk that adds air to the eggs and makes them more fluffy than creamy. I have found that my thin, rubber spatula also makes these eggs creamy and not ‘fluffy’.”
According to April, you should also only use a small pot when cooking scrambled eggs as it will allow the eggs to cook more evenly and make it easier to control the cooking temperature.
She said: “My non-scientific reason for using a small soup pot is that the higher sides of the pan almost allows the eggs to steam instead of fry. The slow stirring method also allows the eggs to come out creamy when cooked in a smaller, higher-side pan.
“With less air on the surface of the eggs, it makes them less fluffy and overcooked.”
How to make the best-scrambled eggs
You will need:
- A wooden spoon
- A small pot
- Three large eggs
- Two tablespoons of salted butter
- One tablespoon of double cream
- One tablespoon of warm water
- Thinly sliced chives
- Salt and pepper
April added: “These eggs are cooked in rich butter, have some heavy cream added at the end and topped with a pristine salt, black pepper and thinly sliced chives. They will be the best scrambled eggs you ever tried.”
Method
To begin, crack the eggs into a bowl, add the tablespoon of warm water and slowly whisk your eggs using a wooden spoon.
In your small pot, add the two tablespoons of butter and leave it to melt on a low heat.
Once the butter has melted, continue to keep the heat on low and slowly add the eggy mixture to the pot.
Do not turn up the heat, instead, slowly stir the eggs for three to five minutes until they begin to take shape and scramble.
April said: “Do not give up on the slow stirring. Just before you feel ready to give up, the eggs will start to scramble.”
If you are cooking on an electric stove it can be more difficult to control the temperature, so it is best to remove the pot from the direct heat occasionally while stirring to keep the heat low.
Continue to stir the eggs until they fully scramble and then add the double cream, and when the eggs are soft and creamy looking, spoon them out of the spot and add them to a plate.
Season the scrambled eggs with salt and pepper, then add your sliced chives, and your scrambled eggs will be ready to be served.
