Some food lovers have long believed that adding milk to scrambled eggs makes them creamier or stretches them further – but, according to chef Mike Reid, this isn’t the case. The 43-year-old says there is only one main ingredient you really need when cooking eggs – and it’s already in the fridge.
Explaining why milk is not needed for the popular breakfast and brunch staple, he said: You’re diluting the egg, you’re taking away the flavour. It’s like adding water.
Mike advocates a “less is more” approach for the dish, with butter being the only essential addition.
“Just butter and eggs is all you need for scrambled eggs,” he added. “If you want to be super healthy or healthier, [use] olive oil. You need a fat to cook it, and then just the eggs. Just lots of air in there.”
To boost flavour, many foodies season their eggs with salt, pepper, or spices such as paprika. For Mike, the go-to ingredients that he believes elevates almost any dish are chilli, garlic, and onion.
“Those are the three I couldn’t cook without. Probably onion is my absolute favourite – it goes in everything almost,” he said.
Mike’s comments come after a survey revealed Brits’ favourite ways to eat eggs.
Results from Ipsos.com stated that a quarter (27%) prefer fried eggs, with scrambled eggs in second place (22%) and poached eggs third (15%). Omelettes ranked fourth, while hard and soft boiled eggs tied for fifth.
For those who prefer fried eggs, Mike recently shared his favourite way to turn them into a hearty meal.
In a dish he calls a “recharge” meal, which is perfect for after the gym, he pairs two fried eggs with sirloin steak, chimichurri, and crispy prawn chilli oil.
“It’s super simple and fresh to recharge me and fuel me for the rest of the day,” he said.
Beyond eggs, the celebrity chef has crafted numerous dishes for his new restaurant, Chophouse and Tavern, in Liverpool Street, London. Opened last month, the venue nods to the 18th century through its decor, artwork, and menu.
Signature dishes include a roast chicken pie, pigs’ head, and one of Mike’s personal favourites — pea soup.
“It’s such a simple recipe, but packed with flavour. The pea soup is beautiful on a plate with a little crème fraîche and fresh peas as garnish,” he added.
Asked how to stand out in the competitive world of hospitality, particularly in London, he said: “You’ve got to do something you’re proud of and true to you. It’s impossible to stand out in London because it’s such an oversaturated market – there’s so much amazing talent and also a lot of rubbish.
“There’s something at every end of the spectrum. For me, I just try to make food I want to eat. For this project, I wanted to do something humble, with a real nod to history, but just have fun with a little modern interpretation.”
You can catch more of Mike Reid’s tips on Channel 5’s The Taste Test Restaurant.
