I’m not telling you you’re making scrambled eggs wrong, but there are a few tips and tricks
worth knowing for getting the best scrambled eggs you’ve ever tasted.
They’re one of the quickest meals to make so it’s worth knowing how to make them well.
Start with cracking the eggs into a bowl.
I usually go with two eggs per person depending on how hungry you are.
I’m using good quality free range eggs here, they are more expensive but the taste and
quality is just so much better than cheaper eggs.
When you’re eating the eggs as a meal it’s definitely worth spending that extra money.
Chicken eggs are one of the cheapest forms of protein, they’re filling, delicious,
and full of nutrients.
There are so many different ways to cook them, so if you are trying to cut costs or eat healthier
eggs are a win win.
Let me know what your favourite way to cook eggs are?
They are so versatile.
Use a fork to give the eggs a good whisk until there is no longer any separation of the yolks
and whites.
I like to use a fork rather than a whisk here because you don’t want to be incorporating
too much air.
You can add salt now to season the eggs or after they’ve cooked.
I’ve heard that adding salt before cooking changes the texture and consistency, but I’ve
never noticed a difference either way.
I always add it now as you can mix the salt throughout the egg rather than just sprinkling
it on top.
Once your eggs are whisked together grab your pan and place on the heat.
I usually always cook with stainless steel pans or cast iron but eggs somehow just love
to stick, so I do find you really need a good quality non-stick pan.
Heat the pan over low heat and add a knob of butter, about a tablespoon for four eggs.
I find butter gives the best taste as well as silkiness to the eggs but you can use oil
if you would like.
It’s also very common to add some milk or cream to the eggs.
If you cook them right there’s really no need for it.
As the eggs cook any liquid added tends to seperate out, resulting in quite dry eggs.
Pour the whisked eggs into the fry pan and leave them for about 30 seconds or so, just
so the bottom has a time to cook.
You’re not cooking an omelette but the cooking process is very much the same at this point.
Just remember there’s no rush, cook them low and slow, that way there are light and
fluffy while also being super creamy.
Once you see the eggs have started to set grab yourself a spatula and run it across
the centre of the pan, one side to the other, pulling a sheet of cooked egg to the side.
Repeat this a few times around the pan, before leaving it to cook for a while longer.
Cooking the
scrambled eggs this way instead of continuous stirring results in large ribbons of egg that
stick together, rather than small little pieces that are much more prone to over cooking and
drying out.
The centre of the pan tends to be hotter than the side so pulling all of the cooked eggs
to one sides helps with not over cooking.
Really the only reason you can properly mess up scrambled eggs is by over cooking, and
thats very easy to do if your not being careful.
Continue this method of cooking, running the spatula through the centre of the pan until
the eggs are looking nearly done.
This can take a few minutes, depending on the heat of your pan.
Once the eggs are mostly cooked, when there a few still quite a few runny parts pull all
the egg to the side of the pan and remove it from the heat.
You don’t need to worry about eating raw egg as the heat from the pan and the cooked
egg will be enough to fully set the raw parts.
Doing it this way, theres basically no chance of having any over cooked eggs.
Scrambled eggs are definitely not a make ahead thing, serve them straight away on a piece
of toast with some freshly cracked black pepper and chives.
I hope you gained some tips and tricks for the next time you make scrambled eggs.
Thank you for watching and I will see you in my next video.