Perfect scrambled eggs
Those mornings you’re looking forward to a fried egg with a runny yolk. You’ve got one left in the fridge so pressure is on to not mess this up. You hit the egg to crack it, and drop it into a bowl. The yolk bursts, you swear. Now what? Scrambled eggs of course!
You can make scrambled eggs in about 60 seconds in the microwave. Stir them enough and they’ll taste okay, but they can easily become rubbery and you tend to get a very uneven distribution of heat. You can also throw them in a frying pan over a high heat, let them almost become an omelette then stir up before serving. Not gonna lie – these are gonna end up pretty dry.
So what are the perfect scrambled eggs? In my book cooked over a medium/low heat with plenty of butter; butter really helps bind the egg together and creates a silky texture. Stir them constantly in the pan and every 15 seconds or so remove them from the heat to stop them cooking too quickly. Season at the very end – salt breaks down eggs and makes them watery whilst pepper tends to discolour them. Finally, if you’ve got some in the fridge, throw in some creme fresh or cream as soon as they’re cooked to stop the cooking process – don’t use milk.
Serve the perfect scrambled eggs with mushrooms, tomatoes or for the ultimate breakfast smoke trout and chives atop of 2 buttery crumpets.
- 3 eggs
- Generous knob of butter
- Half tbl spoon of creme fresh / cream
- Salt and pepper
- Smoked trout
- Crack the eggs into a pan and add the butter
- Turn on the heat and stir constantly, removing from the heat every 15 seconds or so, still stirring
- When they're creamy, remove from the heat add the creme fresh / cream
- Now you can season and if you're having them add the chives
- Serve a top of the crumpets, adding the smoked trout and throwing on a few final chives / cracks of black pepper