How To Make The Best Scrambled Eggs
'How to make the best scrambled eggs without milk, without cream and most importantly without a microwave! There's a few simple but crucial tips in getting the most out of your scrambled eggs and here I'll show you exactly how!'
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 3 Eggs
- 1 tbsp Unsalted Butter
- sprinkle Fresh Chives, finely diced
- Salt & Black Pepper, to taste
- Bread of choice
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.
a) Low and slow is key. If you experience the eggs catching on the pan too quickly, take the pan off the stove, lower the heat and then return.
b) Avoid using a cast iron skillet as it will discolour the eggs to a strange green colour (trust me, i've used one).
c) Do not overcook, it's better to take too long than rush them. Remember, when they're 90% cooked take them off the heat.
d) Calories based on 2 slices of ciabatta, 3 eggs and 1 tbsp butter.
Calories: 514kcal | Carbohydrates: 13.05g | Protein: 29.12g | Fat: 37.33g | Saturated Fat: 12.706g | Polyunsaturated Fat: 3.133g | Monounsaturated Fat: 16.095g | Cholesterol: 1871mg | Sodium: 492mg | Potassium: 498mg | Fiber: 0.5g | Sugar: 2.12g | Vitamin A: 3550IU | Calcium: 160mg | Iron: 8.8mg