A food writer has divulged the foolproof way to get the perfect scrambled eggs, and according to her, it comes down to the method. Amy Flanigan, who runs recipe site Bellyfull, said she learned the tips from Australian celebrity chef, Curtis Stone.
Amy said she used to cook basic scrambled eggs when she was in a rush and didn’t think she was ‘doing anything wrong’. But after watching Michelin-starred chef Curtis make some, she said it changed her ‘egg-loving life’. The egg fan said: ” I make the best scrambled eggs, you guys. It sure helps to know how to make them the right way. Trust me. Stop making dry, crumbly, flavourless eggs!”
Amy’s top tip is to use a spatula instead of other utensils when you are cooking and moving your eggs around the pan.
She said: “Yep! A spatula, not a wooden spoon. A rubber spatula has give and flexibility, so you can hug the curve of your pan, which allows you to get a nice fold each time. Slowly push the eggs from one side to the other, making sure all the uncooked eggs touch the skillet.”
The foodie also offered other advice including: “Ditch the cereal bowl and fork and use a whisk instead. Whisking gets rid of any streaks of yolk and whites in the final scramble. But more importantly, it adds air to the eggs, which helps to make them fluffy when cooked. You want to aggressively whisk the eggs until they are light, foamy, airy, and uniform in colour.”
Amy also suggested adding milk, cream or even mayonnaise into the eggs to add fat and add a depth of flavour. Plenty of butter added to the hot pan (only medium heat) will also stop the eggs from sticking — although she warned against moving the eggs too soon as leaving them for a while will increase the size of the curds. This will make the eggs fluffier and produce large soft curds.
The beauty of cooking scrambled eggs is that everyone has their own ideas on creating the version they love. Amy advised home chefs to put ‘add-ins’ into their recipes that they can prepare separately and add to the mix late in the cooking process. This will allow ingredients such as meat or vegetables to rise to the same temperature inside the scrambled eggs.
Finally, the cook informed that eggs continue cooking even out of the pan, while they are on the plate. So it is important you remove them from the heat when they look a little wetter than you’d like. The eggs are done when the curds are pillow-y and set, they’re no longer liquid-y, but they still shimmer with some moisture and by the time you serve, they will be ready to eat.
