How to make the best scrambled eggs without milk, without cream and most importantly without a microwave! There’s a few simple but crucial steps in getting the most out of your scrambled eggs and here I’ll show you exactly how!
I know what you’re thinking, ‘who doesn’t know how to make scrambled eggs?’ and granted, it is incredibly difficult to stuff up. However, although there is no wrong or right way to cook scrambled eggs, there is the best way.
For me, the best scrambled eggs are soft and creamy. They’re rich in flavour and moist in texture. There’s nothing worse than rubbery scrambled eggs that are so overworked they look like rabbit food. With just a few tips and tricks it’s so easy to get the most out of your eggs with what you’ve already got on hand. No need for milk, cream or anything of that variety. Just a non-stick pan, a knob of butter and your eggs.
‘But creamy eggs with no cream!’ I hear you cry. Yep, it’s gonna happen.
So unbuckle your eating pants, forget everything you knew about making scrambled eggs and let’s get into it.
Top tips for How To Make The Best Scrambled Eggs
So, for scrambled eggs for one you need to start with 3 eggs, a knob of butter, a non-stick pan and a spatula. Start with the heat completely off and pop in your ingredients. There is non need to get a separate bowl and whisk the eggs.
Firstly, more washing up. Secondly I actually find it best if you gently whisk the eggs throughout the process. A gentle beating offers a more dense scrambled egg, which in my opinion is favourable. However if you like them more light and fluffy then use a whisk and beat more vigorously. Another reason to add everything at the start is you actually don’t want to brown the butter as it will discolour the egg.
The next tip is the most important piece of advice i’ve ever received for cooking scrambled eggs. Low – and – slow. Cooking the eggs on a low heat over a long period of time will give you that smooth velvety texture and the creamy taste you’re after. You actually want the eggs to catch on the pan as little as possible.
The next stage is seasoning, which seems to be a controversial topic among the scrambled egg experts. Firstly, no black pepper (at this point), it will discolour the eggs and turn them a little grey. Save the pepper for the end.
Salt on the other hand can be put in at the start. Contrary to popular belief I actually found that this improved the texture of the egg. It’s commonly suggested that adding salt to eggs promotes coagulation which in turn promotes that rubbery texture you don’t want. I found that the salt actually helps retain moisture in the eggs and keeps them moist. Here’s a neat little explanation of pre-salting eggs.
Keeping the heat low, you’ll slowly start to see the eggs catch on the pan (seen in the photo below). Like I said this is something you want to try and avoid. So with your spatula rapidly stir until the eggs turn into a thick, custardy consistency.
At this point you’ll see small curds start to form. Start scraping the eggs in a circular motion to start forming long curds.
You want the eggs to be nearly cooked when you take them off the heat. Eggs, especially scrambled eggs, are hugely susceptible to carryover cooking. So whilst the eggs are slightly soft but still a little runny, take them off the heat.
When it comes to serving, I think simplicity is key. Gordon Ramsay stirs in a tbsp of Crème Fraîche, which I have tried, but honestly I think they’re perfect without. However I do like his tip of sprinkling a touch of fresh chives. Now is also when you’d add your black pepper.
You also want some nice bread, don’t ruin those gorgeous eggs with some tough old bread you found in the cupboard. Champion those eggs on a bed of your favourite bread. Here I use toasted ciabatta. And for the love of god please no ketchup.
So there we have it folks! Beautifully rich and velvety scrambled eggs. Gorgeously creamy yet no cream or milk involved! (recipe below).
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How To Make The Best Scrambled Eggs (Full Recipe)
How To Make The Best Scrambled Eggs
- 3 Eggs
- 1 tbsp Unsalted Butter
- sprinkle Fresh Chives, finely diced
- Salt & Black Pepper, to taste
- Bread of choice
- Non-Stick Pan
- Add your butter and crack your eggs in a suitably sized pan with the heat off.
- Break the yolks and begin to gently beat, either with your spatula or a whisk, over low heat until a blended mixture forms.
- Add a pinch of salt.
- Keep stirring over low heat to keep the eggs from catching on the pan. The eggs should start to turn into a thick custardy texture, with smaller curds forming.
- At this point stir in a circular motion to form larger curds.
- When the eggs have formed into large soft curds, but still slightly runny, take off the heat. They will continue cooking through the leftover heat from the pan.
- Serve on toast with a sprinkle of chives, a grinding of black pepper and extra salt if desired.