Scrambled eggs will be delicious every time if a Michelin-starred chef's method is followed. Paul Foster, the chef behind Michelin-starred restaurant Salt, has revealed his secrets for achieving perfect scrambled eggs.
Quality eggs and the right fat
Beginning with the significance of buying quality eggs, Paul explains: "As a chef, I've cooked with eggs every single day of my career, and I always look for the British Lion mark. It's a guarantee that the eggs have been produced to the highest standards of food safety."
"British Lion eggs are a joy to cook with - they're quick, versatile and consistently delicious. Whether it's a simple breakfast of perfectly scrambled eggs or a more refined dish, they're one of those ingredients that can really elevate a meal without much fuss."
Butter over oil or milk
For achieving "custard-like" scrambled eggs, Paul suggests simply using butter in the pan with your eggs, rather than oil or milk. He continues: "Work over the gentlest heat, allowing the butter and eggs to move slowly together. A little patience allows the curds to form softly, creating that perfectly creamy texture."
Poached eggs technique
Paul has additionally shared guidance for preparing poached eggs. Rather than adding vinegar, which remains a fairly common approach when poaching eggs, he suggests maintaining the water just below simmering point instead of letting it reach a rolling boil, noting that this technique will produce a "beautifully tender egg".
