Chefs are unanimous on the key technique for making restaurant-quality scrambled eggs: they must be prepared on the stovetop using gentle heat, not in the microwave or at high temperatures.
Patience is the secret
Mark Sargeant, who spent 13 years working with Gordon Ramsay and is now chef-in-residence at The Victoria Oxshott, said: "For me, the secret to restaurant-quality scrambled eggs is patience. I use very fresh eggs, beat them lightly with a fork rather than a whisk, and cook them very slowly in plenty of butter in a heavy-bottomed pan."
Sophie Nahmad, Gousto's lead recipe developer, also stressed the importance of taking time, explaining that eggs should be cooked low and slow and taken off the heat while they still look slightly soft because they continue cooking on the way to the plate.
Remove from heat early
Chef Dennis Littley reinforced the importance of removing eggs from the heat earlier than expected, saying the residual heat in the pan continues to cook them, and waiting until they look done can make them dry and rubbery.
George Ryle, in-house chef at Swaledale Butchers, also recommends pulling the pan off the hob as the eggs start to thicken, then returning it to the heat as needed for more control.
Butter versus oil
While many chefs champion butter, Michelle Doll Olson, Head Chef & Associate Director, Culinary at HelloFresh, opts for extra virgin olive oil, noting it heats quickly and evenly and gives a floral, peppery taste.
Chef Stuart Gillies, who owns Number Eight and Bank House, suggests adding crème fraiche at the end for a creamy finish, or yoghurt for a healthier version.
