Eggs are easy to get hold of and so versatile when it comes to cooking, but sometimes they’re best when they’re served as simply as possible.
One way to enjoy them in all their glory is to scramble them until silky and smooth in a hot pan.
They’re perfect for breakfast, lunch, or even a quick dinner when there’s little else in the kitchen cupboards, but they’re also so easy to get wrong in terms of their consistency.
But my go-to cooking hack is yet to fail me, so I decided to share it exclusively with Express.co.uk.
The recipe is so straightforward, all you need is two to three eggs, and a few cubes of fridge-cold block butter.
While so many recipes call for melted butter in the pan, there’s something about adding cold cubes just before the eggs are cooked that works so well.
The texture is transformed into what can only be described as rich, thick and velvety, all within just a few seconds.
Of course, the butter is the main ingredient for success when following this recipe, but there are a few other fundamentals I always stick to.
These include whisking the eggs with absolutely no seasoning before cooking them, so as not to dry them out.
I also always start with a hot pan drizzled in a little butter but quickly reduce the heat to low as soon as the butter starts to melt ready to pour the eggs onto.
And when they’re finally ready to be scrambled, it’s imperative to fold them constantly to ensure they don’t stick or curdle into large chunks.
Scrambled eggs recipe
Serves one:
- Two to three medium eggs
- Five small cubes of cold unsalted block butter – (not spread or margarine)
- Salt and pepper
- Parsely (optional)
The eggs are delicious on their own, but I like to serve them on a toasted bagel with some cream cheese and spinach.
Method
Start by cubing the chilled butter into five even-sized chunks and place one or two in a non-stick frying pan over medium heat.
Meanwhile, scramble two to three eggs in a jug and whisk well until thick and airy. Quickly reduce the pan to low heat as soon as the butter has melted, then pour in the eggs and stir constantly with a spatula.
Continue to stir and fold the eggs as they cook, then after about a minute add in the remaining butter cubes.
When the eggs look as though more than half of the mixture is cooked, turn off the heat and leave them in the pan. During this time, toast a bagel or slice of bread, then when this is done, stir some salt and pepper through the eggs.
By this point, they should have finished cooking and be perfectly yellow and velvety. Serve on top of the bread with some dried or fresh, chopped parsley, and top with the spinach.
