Making scrambled eggs at home is easy but ensuring they’re full of flavour and not too dry can be hard. Scrambled eggs are a key part of a quick and healthy breakfast or lunch and they’re a popular food to quickly whip up in the kitchen.
You might have tried experimenting with different additions to your egg but there’s one traditional item that you just can’t beat for making the perfect eggs.
Michelle Southan, food director at Taste, says you should always add salt before cooking your egg. She says: “The salt prevents the proteins in the yolks from binding together too tightly as they heat.”
Taste adds: “If the proteins are too tight the water separates out and will cause your eggs to weep.
“Salting the egg mixture ensures the eggs stay moist and tender, preventing them from turning out hard and rubbery.
“This failproof scrambled eggs recipe not only creates a soft, lush, custard-like scramble, it also ensures the eggs are evenly seasoned for the most flavourful eggs.”
But this is not the only tip you need to follow to make sure your eggs turn out to be creamy and fluffy.
It also says you should only cook the eggs until they are three quarters cooked and then take them off the heat and leave them to cook through on the warmth of the pan.
This will ensure that your eggs don’t lose their moisture and it will create a delicious taste for your meal.
You can also experiment with adding other things to your eggs such as spinach, cherry tomatoes, pepper, sour cream or cheese.
If you cook eggs often, changing what you add to them can keep things fresh and make sure you don’t feel like your diet is becoming repetitive.
By following this simple tip, you can ensure your eggs will taste their best every time.
