Ever wondered why scrambled eggs at restaurants taste so much better than the ones you make at home? Professional chefs have shared their top secrets to achieving perfectly fluffy, creamy eggs every time – and it’s easier than you think!
The Secret Ingredient You’re Missing
According to top chefs, the key to restaurant-quality scrambled eggs isn’t just about the cooking technique – it’s about what you add (or don’t add) to the mix. Many home cooks make the mistake of adding milk or cream, but experts say this can actually dilute the flavour.
Step-by-Step Guide to Perfect Scrambled Eggs
- Use fresh eggs: The fresher the eggs, the richer the taste and texture.
- Low and slow cooking: Cook over gentle heat, stirring constantly for a creamy consistency.
- Butter is better: A generous knob of butter adds richness and prevents sticking.
- Season at the end: Adding salt too early can make eggs watery.
- Remove from heat early: Eggs continue cooking even off the heat, so take them out just before they’re done.
Common Mistakes to Avoid
- Overcooking: This leads to dry, rubbery eggs.
- High heat: Causes the proteins to toughen too quickly.
- Over-whisking: Creates too much air, resulting in a foamy texture.
With these simple chef-approved techniques, you can elevate your breakfast game and enjoy restaurant-quality scrambled eggs in the comfort of your own kitchen.
