“Add milk, add cream, do them in the microwave, do them in the pan, lots of butter……”
Many people have shared with me snippets of worldly wisdom about how to make the holy grail, the perfect scrambled eggs. Scrambled eggs are terribly easy to make, but, coming across ‘perfect’ scrambled eggs, can be quite a challenge.
Today I am going to share with you the secret of how to make the perfect scrambled eggs. Rosemary Shrager shared this secret with me, at an event she ran at Fodder a couple of years ago. I used to be a cream convert, but, since then I have tried and tested this method, and I concur fully that this is an foolproof way of delivering perfect scrambled eggs. I just love this method!
Scrambled eggs are great as they provide a delicious whole30, paleo breakfast (or snack) in less than 5 minutes. There is no excuse for missing breakfast if you have a pan, and some eggs in the cupboard.
Scrambled eggs are so versatile I regularly combine them with:-
- smoked salmon.
- spring onions.
- mix of left over veg.
So, without further ado, here is Rosemary Shrager’s top tips on how to make perfect scrambled eggs.
1. You will need a non stick pan and a silicon paddle spoon.
2. Eggs- that’s it, no milk, cream or any other secret ingredients.
3. Season with black pepper and salt.
4. Simply whisk the eggs in a bowl- 2 to 3 eggs per person. (Or as in the Whole30 Programme, as many eggs as you can hold in one hand.)
5. Heat the pan on a low heat, and then add the mixed eggs.
6. Slowly make a figure of eight with the paddle spoon until the egg separates and forms fluffy scrambled eggs!
7. Remember not to rush this process, or deviate from the figure of eight; if you do this will ruin the texture! Beware!