Scrambled eggs are a breakfast staple, but achieving that perfect balance of fluffy and creamy can be tricky. Follow this expert guide to elevate your scrambled eggs from ordinary to extraordinary.
Ingredients You'll Need
- 3 large free-range eggs
- 1 tbsp unsalted butter
- 2 tbsp whole milk or cream
- Salt and pepper to taste
Step-by-Step Method
- Crack the eggs into a bowl and whisk gently with milk or cream until just combined. Don't overbeat.
- Melt the butter in a non-stick pan over medium-low heat until foamy but not browned.
- Pour in the eggs and let them sit for 20 seconds before gently stirring with a rubber spatula.
- Fold continuously, allowing the eggs to form soft curds. Remove from heat when they're still slightly runny.
- Season with salt and pepper just before serving - adding salt too early can make eggs watery.
Pro Tips for Perfection
For extra creamy eggs, some chefs swear by adding a dollop of crème fraîche at the end. Others recommend cooking the eggs in a bain-marie for ultimate control over temperature.
The key is low and slow cooking - rushing the process with high heat leads to rubbery eggs. Fresh, high-quality eggs make all the difference in flavour and colour.
