The Perfect Scrambled eggs instruction. Making scrambled eggs is very easy as long as you follow two rules. One, don’t use milk and two, never over cook it as you will end up with rubber.
- Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow colour.
- Heat a heavy-bottomed non-stick pan (sauté or small frying pan) over medium-low heat.
- Add the butter and let it melt.
- Season to taste with salt and white pepper.
- Whisk the eggs well to air rate them. This helps with making the scrambled eggs fluffier than ever.
- When the butter in the pan is hot pour in the eggs. Leave the eggs and let them cook for up to a minute or until the bottom starts to set and bubbles start to form.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the centre of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. If you want to add any ingredients, now is the time. I often find chives to be a perfect accompaniment.
- Transfer to a plate when the eggs are set but still moist and soft.
- Eggs are delicate and will continue to cook for a while so always eat them straight away.
- The ingredients for the perfect scrambled eggs are easy – eggs, 2 tablespoons slightly salted butter, Salt and ground white pepper to taste.
hint: When you add other ingredient to the eggs, if they are moist such as tomatoes and mushrooms etc, it is best to sauté them before adding.
That is it. Enjoy.