TV chef James Martin has shared his secret for making scrambled eggs 'silky' – and it involves a surprising ingredient. The key, according to Martin, is adding double cream to the eggs before cooking.
Speaking on This Morning, Martin explained: 'We take five eggs, have the pan on but not too hot, that's the key. Then you want some double cream, that's the difference, add some black pepper.' He also advised doubling the amount of black pepper you think is enough.
Martin emphasised the importance of constant stirring: 'As soon as it goes into the pan you don't stop mixing.' He recommended using a whisk and taking the pan off the heat once the eggs start to come together to avoid overcooking. If they cook too quickly, add more double cream.
Double cream is widely available and can be bought for as little as 90p from supermarkets such as Tesco, Sainsbury's and Asda. Martin's recipe is a masterclass in minimalism, using just eggs, butter, double cream, salt and pepper.
