We like our breakfasts in this household. And we like our eggs too! We go through different phases – there’s weeks where we always opt for poached (especially if we can get our hands on some super fresh eggs!), boiled or fried. And guess what, at the moment we’re in the scrambling phase!
Scrambled eggs – and I’m not talking about those tiny, dry overcooked egg pieces that you come across at hotel buffets. I mean the deliciously soft and silky eggs that melt in your mouth, creamy yet with some texture. The perfect topping on a piece of sourdough toast, and lovely even with just a little salt & pepper.
Over the years I’ve made my fair share of scrambled eggs in cafe kitchens and today I’m sharing my tips on how you can make them perfect every time yourself. It’s actually real easy – it’s all in the (not) stirring and the undercooking. Go for proper eggs when you can – the best eggs always come from happy chickens that have space to walk around and get proper feed. They often have so much more flavour! You’ll also need some butter; I prefer unsalted here and then season at the end.
This style eggs is so quick & easy to make so it’s a great choice when you want to whip up a nutritious breakfast in a couple of minutes. Add some toast & veggies of choice and you’re set! I love them on a bed of wilted spinach, with some grilled asparagus or topped a little shaving of parmesan. They also go lovely with grilled tomatoes & basil in summer, or kale & mushrooms during winter. And you can’t go wrong with the English classic with a sneaky strip of bacon. Yum!
Ready for some eggs? Let’s get scrambling!
How to Make Perfect Scrambled Eggs
Get everything else ready first – brew yourself a lovely coffee & set up your plate(s) with your toast and sides. The eggs only take couple of minutes to cook, you’ll want to make them right before serving breakfast so they’ll be nice and warm!
Crack the eggs in a bowl and whisk them up with a fork. I like to use 3 eggs per person for a generous breakfast/brunch serving.
Heat a pan on low-medium heat and add a knob of butter. When the butter has melted, add the eggs and leave them to sit for a few seconds. Using a spatula, slowly bring in the edge of the egg mixture to the middle and keep repeating this on all sides – gently bringing in the edges to create soft, silky ‘ribbons’. Do NOT stir but rather fold.
Take of the heat when the eggs are slightly set and still a little runny and add them on top of your toast. You’ll want to undercook them as they’ll continue cooking a bit on the plate.
Season with salt & pepper and garnish with some fresh herbs or cheese. Serve & enjoy straight away!
If you have any questions, leave a comment below and I’ll get back to you!