Adding salt to the raw egg mixture before cooking is the key to softer, creamier scrambled eggs, according to a BBC Food recipe. The recipe, which uses just three ingredients, describes this method as the "best" way to achieve wonderfully silky eggs.
Three-ingredient method for silky eggs
BBC Food's recipe calls for eggs, butter, and salt to make a classic breakfast for one. The preparation begins by cracking two eggs into a bowl and seasoning them with salt and pepper, then beating lightly with a fork until the yolks and whites are fully combined.
Whisking a pinch of salt into the raw mixture allows it time to work its way into the egg proteins, rather than seasoning the eggs once they are done. As eggs cook, their proteins unravel and bind together, forming the characteristic texture of scrambled eggs. Salt can affect how these proteins interact, helping the eggs retain moisture and reducing the risk of a tough, rubbery texture.
Cooking steps and finishing touch
Next, place a frying pan over a medium heat and melt a tablespoon of butter, making sure the base and sides are well coated. Once the butter begins to foam, tip in the eggs and stir straight away with a wooden spoon, continuing to stir gently as they cook and breaking up the egg to help it scramble. This should take around three to five minutes.
When the egg is almost done, take the pan off the heat and stir through another tablespoon of butter. The eggs will continue cooking in the pan's residual heat, giving a silky, creamy texture. Serve straight away.
