Cooked well, scrambled eggs can be one of the yummiest and healthiest breakfasts out there.
Over cooked, or made with the wrong ingredients and they can be a hard, watery mess.
My recipe calls for only two main ingredients: Olive oil and eggs. Herbs and salt and pepper can be added to your own taste.
When I make scrambled eggs, I tend to make fairly large quantities as there’s not a whole of fun in having breakfast alone! So you can adjust your recipe accordingly.
8 medium sized, free range eggs
12 tablespoons of extra virgin olive oil
Makes enough for 4 people
Now, some scrambled egg purists will insist on whisking your eggs before placing them in the pan.
I’m sure they have perfectly good reasons for doing this. But I’m lazy and hate washing up.
Mine just go straight into the pan and before I turn on any heat at all, I whisk them as furiously as my little wrists will allow me to. Once fluffy, I pour in olive oil, gently whisking as I go.
Once oil and eggs are blended together in perfect harmony, I turn the heat on to a medium flame and begin the tedious process of continuous stirring.
A wooden spoon works best for this.
The trick is to keep stirring, dragging the spoon along the bottom of the pan and around the sides until small lumps of scrambled egg begin to form.
Once the egg begins to scramble, turn to a low heat and continue stirring.
You’ll know that it’s time to remove from the heat as soon as the eggs take on a thicker consistency and look a little like the ones in the top picture!
Remove from heat and serve immediately. Tomato garnish optional, but delish.
If you tend to suffer from watery scrambled eggs, you’ve probably been adding milk or cream to them. As these dairy products heat, the eggs and the liquid separate, causing the little puddle you may be finding at the bottom of your dish.
This can easily be avoided by substituting olive oil for your milk.
Overcooking can also be the culprit. Ensure you remove the eggs from the heat as they have just become solid again. They’ll continue cooking for a minute or two once taken off the stove stop, so don’t worry too much about them potentially being underdone.
Now you have my full rundown of the perfect scrambled eggs, there’s no excuse…