Scrambled eggs are one of life’s simplest delights, and when done well, they should be creamy, silky, and bursting with flavour. Cooking eggs to perfection, however, takes a little know-how; otherwise, you can end up with a rubbery, corky mess that tastes far less appealing.
According to Sian Almond, breakfast development chef at the Michelin-starred Pavyllon London, ditching whisking is the key to smooth scrambled eggs. Instead of using a fork or whisk to mix, the chef recommends blending your eggs with a stick blender to ensure the whites and yolks are perfectly combined.
“Blend them with a stick blender so they’re completely in liquid form before they go into the pan,” she told Express.co.uk.
“Using a stick blender or immersion blender, make sure all of those gloopy white bits are mixed through.”
The chef, who boasts 278,000 followers on Instragram, also reccomends using good quality eggs. “I Love St Ewe,” she said.
Another tip Sian shares for perfect scrambled eggs is to use plenty of butter — “more than you could ever imagine.” She suggests a ratio of 10% butter to egg.
Finally, Sian says low heat is the key to creamy eggs. “The lower the heat and the longer it cooks, the creamier it becomes,” she added.
How to cook perfect scrambled eggs
Sian has shared her simple method:
- Start with great quality eggs – blend them with a stick blender so they’re completely in liquid form before they go into the pan.
- Blend properly – using a stick blender or immersion blender, make sure all of those gloopy white bits are mixed through.
- Pass the eggs – put them through a sieve, just in case there’s any shell that’s slipped in.
- Get the right pan – I’d suggest non-stick (even though a lot of people are against it). Low heat, a lot of butter, more than you could ever imagine.
- Butter ratio – for 100 grams of egg, add 10 grams of butter. That’s 10% butter to egg.
- Seasoning – I season my eggs immediately. I’ve never noticed a difference between seasoning while cooking or after. I always season as they’re cooking.
- Into the pan – eggs go in, low heat, a lot of butter, season straight away.
- Use the right tool – a silicone spatula to gently move the egg around.
- Control the heat – the lower the heat and the longer it cooks, the more creamy it becomes.
- Take it off early – remove the pan from the heat before the eggs are fully cooked. Let the residual heat finish them off, so by the time they hit your toast, they’re perfect and not overcooked.
