Scrambled eggs is actually a technique that dates back to the 14th century and is often served as a breakfast dish.
The popular dish is usually served seasoned with salt and pepper but some chefs add other ingredients such as cheese, cream, crème fraîche and chives.
Making scrambled eggs involves cracking eggs into a bowl and whisking them before transferring them to a hot pan or skillet.
In order for eggs to stay creamy and soft, many chefs recommend stirring them thoroughly during cooking.
If scrambled eggs are not cooked enough, they can turn hard and rubbery which can taste unpleasant. If they’re undercooked, the eggs can be watery and thin.
To avoid this happening, Dean Harper, chef and director at Harper Fine Dining has shared his method for cooking scrambled eggs for a “velvety” texture.
He explained: “The key to making great scrambled eggs is to cook them at a low heat.
“This is one step that will prevent them from overcooking, alongside constant stirring to ensure that their texture stays velvety and doesn’t harden.
“If desired, whisk in some cream or milk for decadent, creamy eggs and throw in some cheese towards the end for a plate of irresistible eggs.”
Some chefs and foodies suggest adding corn flour to scrambled eggs to create an “extra creamy” texture.
Gabriela, better known as @gourmetgab on TikTok, suggested mixing a small dash of water to a bowl with the cornstarch to create a paste before adding butter and eggs.
The cornstarch stops the scrambled eggs from setting too firmly and keeps them tender and moist.
Mandy Lee, the author behind the blog Lady and Pups said: “A thickening agent is the answer to the previously-thought-impossible scrambled eggs fantasy. Speed, and creaminess, all together.”
If you’re looking for the best scrambled eggs, our Express Food panel have shared their favourite recipes and hacks.
