Scrambled eggs are a breakfast staple, but achieving that perfect, creamy texture with rich flavour can be tricky. A top chef has revealed a surprising ingredient that elevates this humble dish to restaurant-quality standards—and it’s probably already in your kitchen.
The Flavour Secret You’ve Been Missing
Forget bland, rubbery eggs. The key to irresistibly fluffy scrambled eggs lies in a pinch of an unexpected pantry staple: marmite. Just a small amount of this umami-rich spread adds depth and savoury complexity, making every bite more satisfying.
Step-by-Step Guide to Perfect Scrambled Eggs
- Whisk thoroughly: Beat 3 large eggs with a splash of milk, a knob of butter, and a ¼ teaspoon of marmite until fully combined.
- Low and slow: Cook over medium-low heat, stirring continuously with a silicone spatula for a velvety texture.
- Timing is everything: Remove from heat just before they’re fully set—the residual heat will finish the job.
Why Marmite Works
Marmite’s concentrated yeast extract enhances the natural richness of eggs without overpowering them. It’s a trick professional chefs swear by for adding a subtle, savoury kick. If marmite isn’t your thing, a dash of soy sauce or miso paste can achieve a similar effect.
Pro Tips for Next-Level Eggs
- Use fresh, free-range eggs for the best flavour and colour.
- Don’t season with salt until the end—it can toughen the eggs during cooking.
- For extra creaminess, fold in a tablespoon of crème fraîche before serving.
Ready to revolutionise your breakfast? Try this chef-approved hack and taste the difference!
