The notion of perfect scrambled eggs is purely subjective. The simplest of egg dishes, scrambled eggs can make even the established home cook coil in horror.
For such a straight forward dish the taste and texture can vary considerably, from being burnt, too watery, too leathery, too rich, or simply lacking in flavour. Scrambled Eggs can be a hit and miss affair.
On a cold winter morning, many, many years ago on a film set, a caterer gave me the insight into making the perfect scrambled egg. I have taken this wonderful knowledge and have been able to recreate Perfect Scrambled Eggs time and time again.
Technique is certainly one of the key elements in crafting a perfectly constructed dish of scrambled eggs.
Folding the eggs over a low heat instead of the all too common mistake of scrambling over a high heat will get you half way to egg perfection. The other little secret is cream.
Adding a couple of teaspoons of cream will produce the most fluffy, soft and ever so slightly moist scrambled eggs you have ever tasted – comparable to what you would find in a quality restaurant.
Technique and a secret ingredient (cream) will produce the most perfect, fluffy, soft and slightly moist scrambled eggs.