The secret to cracking the perfect scrambled eggs

As well as my tendency to knock out perfect pesto chicken gnocchi every damn time and whip up a mean banana bread, I also pride myself on being able to make THE best scrambled eggs. I haven’t always been this egg-cellent though (urgh, sorry). It wasn’t until I abandoned the microwave and fork method in favour of the pan, melted butter and whisk combo that I really began to appreciate this humble breakfast food.

My secret is to melt some butter in a pan (previously spritzed with Fry Light Coconut Oil), whisk up 3 eggs (yolks and whites) with a splash of milk and some ground black pepper in a cup, chuck it into the pan on a medium-high temperature, whisk constantly and take it off the heat just before you consider them ‘done’ as they will continue to cook in the pan while you spread a layer of ketchup over your toast. (I’ve been obsessed with the free range Bluebell Araucana eggs that you can get in the supermarkets at the moment!)

This makes for what my other half has dubbed ‘sloppy eggs’ but I began wondering how other people perfected theirs. So, I asked just a few of my favourite foodie bloggers what their secrets to the perfect scrambled eggs are and it seems they’re quite the subjective little foodstuff…

Claire (Nosh & Breks): 

scrambled eggs on toast
Nosh & Breks

“To cook perfect scrambled eggs, you HAVE to use good eggs. I’m obsessed with Burford Browns; they have gorgeous orange yolks and so much flavour. Whisk the eggs and season with salt and white pepper (no black specks in my eggs, thanks). Next, heat a shitload of good butter in a pan – if you use enough butter you definitely don’t need milk or cream – and add the eggs. Start them off on a high heat, then halfway through take the pan off the heat and keep folding the eggs to finish them off. End by stirring through another chunk of butter and serve on good crusty bread.”

Lindsay’s (Always Make Thyme) not-so-secret recipe:

Ingredients: (Serves 2)
5 large eggs
50ml whole milk
A couple of knobs of unsalted butter
Fresh black pepper and sea salt

1. Whisk eggs and whole milk in a measuring jug and then season well.
2. Heat a knob of butter in a large frying pan over a medium heat until it melts and begins to bubble a little. Pour in the egg mixture.
3. Gently fold in the egg mixture from the outside in using a spatula until it begins to look silky and nearly cooked.
4. Once nearly cooked add another knob of butter and fold gently. Remove from the heat and serve on lightly butter toast.

Scrambled Eggs
Always Make Thyme

Becky (Eat Liverpool): “I think the key is low heat, loads of butter and a pinch of smoky paprika.”

Nicki (Mac n Me): “I always make mine with real butter and a dash of milk. I hate the “eggy” taste so I also tend to chuck in whatever odds and ends I have lying around (cheese, pancetta, mushrooms, chorizo). As long as the mix isn’t too wet then stuffing the whole lot into a pitta is also my fave way of munching them.”

Cate (Cate in the Kitchen): “I cook them in a lot of butter, very gently, not moving them around too much. They come out all gorgeous and silky. Salt beaten in with the eggs pepper added afterwards.”

Emily (Recipes and Reviews): “Firstly I beat two large free range eggs with a splash of milk and lots of crushed black pepper. I pour into a saucepan on a medium heat and continuously stir with a wooden spoon. For something different I had a little grated Parmesan cheese, a few chilli flakes or stir through a teaspoon of pesto. I also love grilled vine tomatoes or smoked salmon on top if I have some!”

Sophie’s (Sophie’s Scran) secrets to scrambled success: (Serves one)

“This is very intuitive therefore I cannot provide specific times, but start to finish is probably 4 minutes max! BE AN EGG SNOB this is in capitals and shouty because it is the most important step. If you use shit eggs from battery hens, you’ll get grey eggs. Large, free-range, organic eggs from a local farm are always best.”

1. Heat a teaspoon of coconut oil over a medium heat in your best non-stick pan.
2. Whilst the oil is heating, crack your eggs into a bowl and *gently* beat together with a fork.
3. Add a dash of milk (dairy, soya, almond all work fine) to the eggs and stir to combine. Season with salt and freshly ground black pepper.
4. Pour the egg mixture into the pan and turn up the heat to medium-high.
5. Using a spatula, keep the egg mixture moving by stirring and folding it back on itself. As the eggs start to cook, continue the motion of stirring and folding them back onto themselves… until they start to form a silky-looking, scrambled egg type form.
6. As they are JUST cooked, take them off the heat as you faff around buttering your toast. You really don’t want to overcook them so *taking them off the heat* is VITAL.
7.Serve your silky, scrambled eggs on top of your freshly buttered toast and enjoy!

While I’ve got you, check out the best breakfasts in Liverpool and my experience of the illusive rainbow bagel!

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