Scrambled eggs may seem simple, but achieving the perfect texture can be a challenge.
Follow my top tips for fluffy, creamy results: Use a good non-stick pan, cook on low heat, and opt for high-quality free-range eggs!
Serves: 2
Ingredients:
6 medium free-range eggs
20g real butter
Salt and pepper, to taste
Instructions:
1. Prep the Eggs: In a bowl, gently whisk the eggs until just combined—avoid overmixing. Season with salt and pepper.
2. Heat the Pan: Place your cold non-stick pan on the stove and add the cold butter. Heat it over low to medium-low until the butter melts, but doesn’t brown.
3. Cook the Eggs: Pour the whisked eggs into the pan. Use a spatula to fold the eggs continuously as they cook, ensuring even heat distribution.
4. Finishing Touch: When the eggs are about 90% cooked (they should still look slightly underdone), remove the pan from the heat. The residual heat will finish cooking them to perfection.
5. Serve and Enjoy: Transfer the scrambled eggs to plates immediately and savor your creamy creation!
For any questions or feedback, feel free to reach out at info@trishalewis.ie.
Watch me make them myself here.
Trisha x