Scrambled eggs are delicious and a hearty way to start your day, but there is a way to improve this simple recipe so you never have to worry about overcooking them again.
Making scrambled eggs is known to be easy, but it can be disheartening if the eggs come out of the pan crumbly, rubbery, and lacking flavour.
Amy Flanigan, a cook and founder of Belly Full, has shared that a big mistake people make is not adding some type of fat to their scrambled eggs, as less moisture means the eggs will dry out while cooking.
She said: “Whisk in some whole milk, half-n-half, cream, or even mayonnaise! This adds creaminess, body, and depth of flavour. Then, add some butter to the pan.
“You don’t need a ton, but you really do need enough to coat the bottom of the pan and help those eggs move around without sticking, and also hold together in beautiful folds.”
Fat from milk, cream, or mayonnaise reacts with the proteins in eggs, giving them a fluffier and softer texture while also enhancing the eggs’ natural rich taste.
Having some sort of fat in your scrambled eggs will also act as a barrier while cooking so your mixture is less likely to stick to the pan and burn.
How to make your scrambled eggs better
You will need:
Four large eggs
60ml of single cream or milk
One tablespoon of unsalted butter
Salt and pepper
Fresh chopped herbs to serve (chives or parsley)
Recipe:
To begin, use a proper mixing bowl and whisk to make your scrambled eggs rather than a fork and cereal bowl.
Amy said: “Whisking gets rid of any streaks of yolk and whites in the final scramble. But more importantly, it adds air to the eggs, which helps to make them fluffy when cooked.”
Crack your eggs into the mixing bowl and pour in your milk or cream. Add a little salt and then thoroughly whisk the mixture together. Do not stop sitting until your mixture is a light and foamy mixture.
Add the butter to a frying pan over a medium heat and melt the butter until it fully coats the whole pan.
Once the butter begins to foam, add your eggy mixture to the centre of the pan and quickly reduce the heat to medium-low.
Wait until the edges of the eggs begin to set, then use a rubber spatula to gently push the eggs from one while of the eggs to the other.
Continue moving the eggs around and pause between each swipe to allow the eggs to cook.
Once the eggs are almost cooked and still look wet, slowly fold the eggs together a few times to bring them together.
Remove the eggs from the heat and your scrambled eggs are ready to serve. Finish them by adding some black pepper and chopped.
