Mary Berry has shared her easy cooking tip to create the most “perfectly soft scrambled eggs”.
People swear by various additions to scrambled eggs, including creme fraiche, milk, and butter.
However, Mary Berry’s cooking tip requires no extras—it’s all in how you cook scrambled eggs.
The cooking enthusiast starts her scrambled eggs by melting butter in a pan; then, the cracked eggs are stirred into the pan on medium heat.
The real trick, however, is when you should take the pan off the heat completely.
Once the eggs are slightly scrambled, it’s time to stir in some creme fraiche (and chives, if you have any), then pop the pan off the heat.
Mary Berry explained: “Remove the eggs from the heat while they are still slightly runny. They will continue to cook in the residual heat, giving you perfectly soft scrambled eggs.”
How to serve scrambled eggs
Scrambled eggs are a delightful choice because you can make the lunch as light or heavy as you desire.
Simple scrambled eggs on toast will be enough for some people; others may want to bulk out the lunch offering to include bacon, avocado and tomatoes.
Mary Berry’s scrambled egg and bacon tartlets
For a lunch that could be considered a little bit different, Mary Berry shared her scrambled eggs and bacon tartlets recipe, taken from her cookbook Absolute Favourites.
Scrambled egg and bacon tartlets
Ingredients:
- 24 ready-made croustade cases (one packet)
- Three rashers of smoked back bacon
- Five large eggs
- 15g butter
- 1.5 tbsp full-fat crème fraîche
- One tbsp snipped chives
- Salt and freshly ground black pepper
Method
Heat the croustades according to the packet instructions. Meanwhile, fry the bacon until crispy. Once the bacon is cooked, snip it into small pieces and place them in the oven with the croustades to keep warm.
To make the scrambled eggs
Beat the eggs, season with salt and pepper, and then melt the butter in the pan. Cook the eggs over medium heat, stirring frequently.
Once the egg has just scrambled and is still soft, stir in the creme fraiche and chives, then take the pan off the heat.
Spoon the scrambled eggs into the croustades, scatter the chopped bacon pieces on top, season with black pepper, and enjoy.