A Michelin-starred chef has revealed the one simple rule you must follow to get “silky” scrambled eggs. Sally Abé was head chef at the Michelin starred The Harwood Arms and went on to open her own restaurant, The Pem. Earlier this year, she became head of food at The Bull Charlbury.
The top chef has revealed her major tip for the perfect scrambled eggs. Abé told the MailOnline: “To end up with silky pillows of scrambled eggs, patience is key.” She starts with two eggs per person cracked into a small bowl and whisked until combined, then add salt and pepper. Heat some butter over a “gentle” heat in a non-stick pan until it starts to “bubble not brown”. Then add in the eggs. Abé said to stir the eggs with a spatula then leave for 15 seconds to let the eggs begin to cook. Continue to stir gently until you get “nice pillows of egg”.
Abé said to remove the eggs from the heat when they’re three-quarters cooked and give them one last stir before plating, as they will continue to cook.
For those looking to take their scrambled eggs to the next level, the chef recommends adding a spoonful of creme fraiche while the eggs are still in the pan.
JC Ricks, chef and owner of Dandelion Cafe in Houston, Texas, told AllRecipes that to avoid overcooking, take the eggs off the heat when they are about 90% cooked and are still a little glossy, soft, wet, and ever-so-slightly underdone.
Then stir in a bit of butter at the end to help stop the cooking process and to give the eggs a rich, silky, and creamy finish. At this point, all that’s left to do is season to taste, grab a fork, and take a bite of your restaurant-quality soft and fluffy scrambled eggs.
To master the basic scrambled egg, Mark Bittman at Medium recommends cracking eggs on a flat surface and whisking with salt and pepper until combined. If you’d like a silkier and less eggy-tasting scramble, you can add some milk or cream to this mixture – only about one teaspoon for two eggs.
Melt butter in a nonstick skillet over medium-high heat. Once foaming, pour the eggs in and begin stirring frequently, moving the pan on and off the heat to control the cooking.
More stirring and a lower heat mean smaller ‘curds’ and therefore silkier eggs. Less stirring and a higher heat mean larger ‘curds’ and potentially more ‘rubbery’ eggs.