TV chef James Martin has shared his secret to perfect scrambled eggs, a recipe he first demonstrated live on television nearly 30 years ago. The key ingredient, according to the chef, is double cream, which gives the eggs a silky texture.
Martin, who celebrated his long-standing career on ITV with a nostalgic throwback on This Morning, emphasised the importance of low heat and constant stirring. 'We take five eggs, have the pan on but not too hot, that's the key,' he said. 'Then you want some double cream, that's the difference, add some black pepper.'
The chef advised doubling the amount of black pepper one might think sufficient, then adding salt and butter to the pan before whisking the eggs. He stressed the need to keep mixing until the eggs start to come together, then remove the pan from the heat to prevent overcooking.
If the eggs begin to cook too quickly, Martin suggests adding more cream to adjust the consistency. This simple yet effective method, using ingredients like cream that can be bought from supermarkets for around 90p, promises a creamy and indulgent breakfast or lunch.
