There’s nothing worse than overcooked, rubbery scrambled eggs, but perfecting the breakfast classic can be challenging for some home cooks. As well as managing the temperature of the pan and the amount you mix the eggs as they cook, there’s one top tip that could take your eggs from underwhelming to excellent.
According to BBC Good Food, adding single cream to your raw egg mixture could be all you need to do to impress whoever you’re feeding. If you can’t find any single cream in the shops, or yours has gone out of date, full fat milk will do the trick too. Other than some high quality eggs and the cream, the recipe recommends you use a knob of Kerrygold butter before adding your mixture to the pan. However, any good brand of butter will do just fine.
The recipe also recommends you allow the eggs to stand in the hot pan for 20 seconds after pouring them in before giving them mix. After that, allow the eggs to sit in the pan for 10 seconds at a time, before mixing again.
A top tip from professional chef Bill Granger is to always use a non-stick pan with a wooden spoon. The chef adds that it’s important not to over-stir.
“Think of these as folded eggs rather than scrambled”, he told the BBC. “The eggs should have the texture of soft curds. It’s best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won’t cook as well. For larger numbers, cook in two pans rather than one.”
