Adding salt to raw eggs before cooking is a simple technique that can help produce more tender scrambled eggs, according to a BBC Food recipe.
Instead of seasoning after cooking, whisking a pinch of salt into the raw mixture allows it time to work with the egg proteins. When eggs cook, their proteins unfold and bind together, forming the characteristic texture of scrambled eggs. Salt can affect how these proteins behave, helping the eggs retain moisture and minimising the risk of a tough, rubbery outcome.
How to make the perfect scrambled eggs
The key to perfect scrambled eggs is getting the texture spot on, and a few basic steps can help deliver a softer, creamier result. BBC Food's recipe relies on eggs, butter, and salt to create a classic breakfast for one person. The recipe notes describe this as the "best" method for silky eggs.
Begin by cracking two eggs into a bowl and seasoning them with salt and pepper. Lightly whisk with a fork until the yolks and whites are fully combined.
Cooking steps for silky eggs
Next, place a frying pan over a medium heat. Add a tablespoon of butter, ensuring the base and sides of the pan are well coated. Once the butter begins to foam, pour in the eggs and stir straight away using a wooden spoon. Continue to stir gently throughout cooking to break up the egg and encourage it to scramble.
This process should take around three to five minutes. As soon as the egg is almost cooked through, take the pan off the heat and fold in another tablespoon of butter. The eggs will continue cooking in the pan's residual heat, resulting in a velvety, creamy texture. Serve straight away.
