When cooked, scrambled eggs need to be moist and silky. If overcooked they take on a rubbery texture. To avoid overcooking you often need to pull the pan off the heat while the eggs are still a little runny — the French use the term “baveuse” to describe this texture. The eggs will continue to cook from their own warmth and the heat of the pan.
Scrambled eggs are best made with butter as the flavour of the fat is absorbed by the eggs and this is what you will taste. For a different taste use a splash of good olive oil. Some people add milk or cream to the egg mixture, others add a splash of cream to the cooked eggs just prior to serving. Add more eggs to serve more people.
|½ tsp||Butter, or splash of good quality olive oil|
|1 pinch||Salt, (optional)|
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- Whisk the eggs so that they have no lumps and the white is perfectly incorporated with the yolk. Add salt.
- Heat a non-stick frying pan on a medium heat. Add the butter or oil. Let it run around the pan so that it is well coated.
- Pour in the egg mixture. With a rubber spatula, constantly lift and scoop around the edges and cut through the middle of the egg mixture so that the egg does not have time to set. The eggs take less than one minute to cook so don't leave them at any time.
- When the eggs are glossy, take them off the heat as they will continue to cook from their own warmth and the remaining heat of the pan.
- Slide on to some warm toast and add a grind of pepper.
- Garnish with a selection of freshly chopped chives or parsley, smoked salmon, blanched spinach and tobiko (Japanese "caviar" available at JapanMart stores).