Scrambled eggs are a breakfast staple for countless people, with numerous recipes available online, yet they can prove surprisingly tricky to perfect. They can shift from undercooked to overcooked within moments, turning rubbery and bland. While many home cooks add milk to enhance the flavour of their eggs, one GoodFood chef has revealed a superior ingredient to use instead.
The Secret Ingredient
Instead of milk, the chef recommends using single cream. This recipe boasts 150 five-star ratings, with users raving about how delicious the eggs turn out to be. User JudeMabe said: "This recipe is perfect," while user Nickd noted that the eggs were "creamier" than they could have ever imagined.
Ingredients
- Two large free-range eggs
- Six tablespoons of single cream
- A knob of butter
Method
- Lightly whisk together two large eggs, six tablespoons of single cream, and a pinch of salt until the mixture reaches a uniform consistency.
- Heat a small non-stick frying pan for about a minute, then add a knob of butter and let it melt. Do not let the butter brown, or it will discolour the eggs.
- Pour in the egg mixture and leave it undisturbed for 20 seconds before stirring with a wooden spoon. Lift the eggs and fold them over from the bottom of the pan.
- Leave it for another 10 seconds, then stir and fold again. Repeat this process until the eggs are softly set and slightly runny in places.
- At this point, remove the pan from the heat and let it finish cooking for a moment. This is a crucial step to avoid the eggs becoming overcooked.
- Give the pan one final stir with the wooden spoon and serve the "velvety" scrambled eggs immediately on toast.
Why Cream Works Better
Incorporating cream into scrambled eggs makes them richer, smoother, and more tender, as the additional fat produces a far more indulgent mouthfeel. It can also help prevent the eggs from overcooking too quickly, lowering the risk of them turning dry and rubbery. However, adding too much cream can be counterproductive, as it may water down the egg flavour and leave the dish feeling unnecessarily stodgy.
