Eggs deliver high-quality protein, essential vitamins and minerals, and rapid cooking. But that means they can lack flavour and quickly become overcooked if you’re not careful – even with a precise recipe. Michelin-starred chef Paul Foster says the simplest way to improve scrambled eggs is to change just one ingredient.
Having cooked at Le Manoir aux Quat’ Saisons and Restaurant Sat Bains, and now leading Salt, he has refined a method any home cook can master. He said: “Whether it’s a simple breakfast of perfectly scrambled eggs or a more refined dish, they deliver on flavour and nutrition every time. For a luxurious, custard like scramble, all you need with the eggs is butter.”
As with any simple recipe, the method is also important. Paul said, “Work over the gentlest heat, letting the butter and eggs move slowly together.”
He continued: “This patience allows the curds to form softly, creating the perfect texture.
“For scrambled egg, simple is best and the salty, rich butter elevates the eggs. You want the consistency to be moist, not wet, and creamy, but not overly rich.”
Paul says he doesn’t avoid adding milk or cream and uses butter alone.
How to make custardy scrambled eggs
Melt a generous knob of butter in a small non-stick pan over the lowest heat, then add the lightly beaten eggs and stir with a spatula.
Stir slowly, taking the pan off the heat if it runs hot, and stop cooking when the curds are glossy and just set so the scramble remains custard-like.
While you may reach for condiments to drizzle over the fluffy eggs, the chef advises that egg fans choose carefully.
“I personally avoid tomato ketchup as I find the sweetness doesn’t contrast well with the egg”, said Paul.
Omelettes are similar to scrambled eggs in that they need to be made slowly and gently to preserve their texture. However, according to the chef, butter alone won’t cut it for an omelette.
He said, “For a delicious omelette, heat a large non-stick pan on medium to high heat, add extra virgin rapeseed oil and butter, and bring to a gentle foam without colour.”
Add well-beaten eggs, stir the set curds into the centre and leave the omelette open for an elegant baveuse finish that cooks evenly.
You can enjoy omelettes plain on their own, but there are so many flavour combinations to try.
Paul suggests serving a silky egg omelette with warmed British coppa ham on top.
“Whether you keep it plain or add a simple tomato salad with Isle of Wight tomatoes and crisp chicory, a butter-first approach remains the easiest single upgrade for tastier eggs”, he said.