A 'how to guide' on making the perfect scrambled Eggs.
Scrambled eggs, a classic breakfast staple, are loved by many for their creamy texture and comforting flavour. While it may seem like a simple dish, achieving the perfect scrambled eggs can be a culinary art form. The secret lies in the technique, timing, and a few key ingredients.
You’ll need
- A medium to large non-stick pan
- A spatula
For each person
- 2 eggs
- 2 tablespoons milk or cream
- Salt and pepper to season
- Butter or oil to cook
Instructions
- Crack the eggs into a bowl and whisk together with the milk or cream until well combined. Add salt and pepper.
- Heat your pan over a medium-high heat and add the butter or oil.
- Add the eggs. Use a spatula to stir the eggs gently around the pan. Don’t over-stir; just move the egg around until it starts to form curds. Use the spatula to gently push and fold the eggs over on themselves, being sure to let the liquid parts of the egg make contact with the pan.
- Once the eggs are mainly set but still wet, remove the pan from the heat. They’ll continue to cook a little in the residual heat.
- Serve immediately, on toast or with the garnishes of your choice.
Scrambling tips
Don’t be tempted to over-cook your scrambled eggs. For safety, eggs need to be cooked through, but they don’t need to be rubbery. Remove the pan from the heat just before you think they’re done.
Don’t stir your eggs too much; they’ll be creamier and more delicious (and more like the eggs you get in cafes) in larger curds.
Want to learn more ways to cook an egg? Read our guide to cooking boiled eggs, fried eggs or poached eggs.
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