While countless recipes exist, with varying methods, there are a few key components to making perfect scrambled eggs. In addition to the eggs, in which I’d recommend at least two per person, plus one extra – for the pan – butter is absolutely crucial. Lots of butter: enough to warrant concern if this scrambled eggs recipe was followed and eaten daily. Sure, this recipe doesn’t produce the healthiest scrambled eggs, but certainly some of the most delicious, fluffy, and extraordinarily decadent. You can also finish with some chopped parsley and/or chives, grated cheese, and even some bottarga, caviar or shaved truffle to add further opulence to the classic breakfast dish.
When making perfect scrambled eggs, using fresh, good-quality, free-range eggs is of crucial importance, as is cooking slowly, over a low heat. Ideally use a small, high-walled frying pan or sauce pan. The lack of surface area will prevent the eggs from overcooking and separating. If this does happen, the scrambled eggs will still taste fine, but it’s best to avoid. Instead, add some of the diced butter to a cold pan, crack in the eggs, set over a low heat and slowly fold the eggs. I like to use a wooden fork for this, but a wooden spoon or a spatula can be used as a fair alternative. (Chopsticks also work well.)
Add the rest of the butter, then continue to fold the eggs until they’re very nearly cooked. At this point, remove the pan from the heat, but continue to fold the eggs. The residual heat of the pan will finish the cooking process, also preventing the scrambled eggs from becoming overcooked. At this point, and this point only, it’s important to season the eggs with salt, plus a little pepper if desired. Salting the eggs while cooking will cause the white and yolk to separate, ultimately having a negative effect on the overall texture. Another misconception is that milk should be added to scrambled eggs. Milk will actually water down the eggs and dilute the flavour, also working to make the overall dish rubbery, with unpleasant texture, as if the eggs have been microwaved.
- A small, high-walled saucepan or frying pan
- Wooden fork (otherwise a spatula, wooden spoon, or chop sticks will work fine)
- 5 large, free-range eggs
- 50 g butter cut into 1cm-½ inch dice
- Black pepper optional
- Flat-leaf parsley optional
- Chives optional
- Add half of the butter to the cold pan, then set over a low heat on your smallest hob.
- Immediately add the cracked eggs to the still cool pan and begin to fold with a wooden fork (or wooden spoon or spatula), pushing everything towards the middle of the pan. Keep the heat as low as possible and stir often, if not constantly.
- After 1 minute, add the rest of the butter and continue to gently fold the eggs for another 5-7 minutes until they’re almost cooked. Around one or two minutes before they’re fully cooked, remove the pan from the heat and continue to mix the eggs. The residual heat from the pan will complete the cooking process, without overcooking the eggs.
- Once ready to serve, season the eggs and serve.
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