Scrambled eggs are a popular choice for breakfast, lunch, and even dinner, but they can easily go wrong, turning overcooked and rubbery. Paul Foster, the chef behind Michelin-starred restaurant Salt, has shared his tips for perfect scrambled eggs every time.
Start with quality eggs
Paul emphasises the importance of buying good quality eggs. He says: "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."
He adds: "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 and gentle heat
For "custard-like" scrambled eggs, Paul recommends simply using butter in the pan alongside the eggs. He advises: "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 tip
Paul has also shared advice for poaching eggs. Instead of adding vinegar, a popular method, he recommends keeping the water just below a simmer rather than a rolling boil, which results in a "beautifully tender egg".
