Scrambled eggs are a breakfast and brunch staple, and according to a top chef there are two simple tricks that can make them creamier and silkier
The chef suggests adding a spoonful of one overlooked ingredient at the end(Image: GETTY)
Scrambled eggs can be taken to the next level by adding a single ingredient and ditching the frying pan, according to a top chef. A firm favourite at the breakfast and brunch table, the dish is beloved for its taste, simplicity and ease of preparation.
The traditional method of making scrambled eggs involves cooking them in butter before incorporating additional flavourings of your choosing.
Chef Mike Reid recommends stirring in a spoonful of crème fraîche at the end to give the eggs a silky texture.
He also advises ditching the frying pan in favour of a saucepan to achieve a softer, creamier result.
Mike said: “Start with the best eggs you can buy and good butter. A frying pan works, but a small heavy-based saucepan is better because it gives a gentler, more even heat and softer, creamier curds”, reports the Express.
“Cook low and slow, stir constantly, and take the eggs off the heat when they still look slightly underdone, as they’ll keep cooking,” he added.
“Finish with a spoon of crème fraîche or a knob of cold butter to stop the cooking and make them silky.”
For those not keen on this addition, Mike suggests that straightforward seasoning can be equally effective.
Revealing the three ingredients he considers most transformative for the majority of dishes, he highlighted chilli, garlic and onion.
One thing he firmly cautions against when preparing eggs, however, is adding milk.
“You’re diluting the egg, you’re taking away the flavour. It’s like adding water,” he shared.
Mike champions a “less is more” approach with this dish, maintaining that butter is the only truly 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.”
Eggs are commonly enjoyed with toast and avocado, or as part of a traditional full English breakfast.
For those looking to incorporate them into a more substantial meal, Mike suggests pairing them 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.
Mike is also among four chefs who recently waded into the longstanding debate surrounding the best place to store eggs.
In his view, they “100 per cent” belong in the cupboard, emphasising that refrigeration can negatively impact their flavour.
“Eggs are basically tiny sponges. Park them in the fridge and they’ll happily soak up last night’s curry. Nobody asked for garlic custard.
“So, cupboard, cool, out of direct sunlight, pointy end down. Done,” he said.
His fellow chefs Nima Safaei and Mimi Morley, however, firmly favoured keeping eggs in the fridge, while Jeremy Pang suggested that both approaches have their merits.
Mike and Jeremy co-host their brand-new podcast, The Two Hungry Chefs – The A-Z of Food, which is available to stream on podcast platforms and YouTube.
