Everyone can make scrambled eggs, right? Not quite. They go wrong. Here’s how to master them

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Image: Stop screwing it up: scrambled eggs

Photograph: Jonathan Gregson

Eggcellent: try this scrambled egg with porcini and prosciutto recipe

Chances are you’ve been making them for years. They’re probably totally edible but completely forgettable. They’re dry and need to swim in ketchup to taste good.

 

The good news? It’s never too late to start making perfect scrambled eggs. First things first, step away from the milk, cream and water.

 

We've scoured the best recipes we could find to bring you the scrambled egg guide for life. 

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Via Hell's Kitchen /  Quickmeme.com

Getting it right

Must-have kit: a non-stick pan


To serve 4 use:

  • 8 eggs
  • A good knob of butter
  • Freshly ground black pepper

 

1. In a bowl, beat together the eggs and some black pepper. Give it some elbow grease, you want to get some air in there.


2. Melt the butter in a small, non-stick pan over a medium-low heat. This is important, so don't go rogue at this stage.


3. Add the eggs and gently cook, stirring occasionally, until softly scrambled. Always remember to stir.

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This is what happens when you scramble eggs in the oven


Stupid habits that don’t help

 

  • Adding liquid: repeat after us: "adding milk, cream or water stops today". Eggs + liquid can cause them to separate during cooking resulting in overcooked eggs and no one wants that.
     
  • Seasoning too early: according to Gordon Ramsay it’s best to add salt at the end of cooking. Any earlier and the salt will break down the eggs and you could be left with a watery mess. Lovely.
     
  • Being a wimp: you need to whisk those eggs vigorously before they go in the pan. You want to add air and volume to get them nice and fluffy.
     
  • Being impatient: don’t cook them on a high heat. It’s low and slow all the way. Whatever you do, do not, we repeat, do not, put them in the oven. It will be sacrilege.
     
  • Overcooking: take them off the heat when they still look wet (not runny) as the residual heat will keep those eggs a-cooking for a minute or so.
     
  • Don’t forget to stir: not only will this ruin your brekkie but the pan will be a right old pain to clean too.
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Additional flourishes

Once you’ve mastered the basics, the scrambled egg world is your oyster.

 

  • Spice it up. Once your butter is melted, fry some chopped onion in it before adding your eggs with some chopped chilli
     
  • Served sprinkled with chopped mixed fresh herbs such as flat leaf parsley, chives or dill
     
  • Split a croissant in half, put a slice of ham and some scrambled egg inside. Bon appétit!


 

What’s your fail-safe way to cook scrambled eggs? Share your tips in the comments box below …