Perfect scrambled eggs (Breakfast & Brunch Recipes)

Member Name: buckhysen

Product:	Breakfast & Brunch Recipes
Date:	09/03/09 (114 review reads)
Rating:

Advantages: Far creamier and tastier than your old way, delicious, quick & easy.

Disadvantages: It might make you addicted to scrambled eggs

After learning to cook basic meals from my mid teens I always felt I knew how to cook something as basic and simple as scrambled eggs. For years scrambled eggs have just about been my favourite quick breakfast to eat. Throw a few eggs and milk into a bowl, whisk around, add to pan and cook for a few minutes and there you have it!

Then about a year ago I stumbled across a video on Youtube of Superstar Michelin chef Gordon Ramsey cooking something as easy and humble as the scrambled Egg, so out of pure curiosity as to how a real chef would do it I watched.

The first thing that struck me is that for all these years I (And I expect almost everyone else) have been making scrambled eggs totally wrong.
Since watching Gordon Ramsey's video I have watched a dozen more on Youtube of professional chefs making scrambled eggs, and also tried two dozen different methods to try and find the perfect scrambled eggs, and now I think I've finally cracked it (Excuse the pun).

Most people (Including myself) think that by just throwing some eggs into a pan, along with some butter, milk, cheese and salt & pepper is all that's needed to make perfectly fine scrambled eggs, but believe me until you try this way you really don't know what you're missing by trying this method.
The finished scrambled eggs are creamy and extremely tasty without the need to add other ingredients.

So what do you need?
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Simple really.... you need
3 x Eggs
1 Tablespoon of Butter or Marge (I use Clover as I love the taste)
A pinch of black pepper, salt and/or mixed herbs to season.

Optional
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To taste you can also add...
Grated cheese
Creme Brulee
Chopped peppers
Or whatever else you like with your scrambled eggs

One thing that most people do when they start to make scrambled eggs is to throw the eggs and milk into a bowl and mix, or at least mix the eggs before throwing them into the pan. But by doing this you start to break down the eggs before cooking, which loses a lot of their flavour by the time they have finished cooking.
Even by adding other ingredients (Cheese, salt & pepper, etc) too early will break down the eggs and take out all the flavour by the end of the cooking.

How to cook
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1. Place a small saucepan on a medium heat.
2. Add around a tablespoon of butter or Margarine to the pan and melt.
3. Crack 3 eggs straight into the pan.

Apparently the secret to perfect scrambled eggs, which I have found true by trying so many different methods, is to use a wooden spoon to break up the eggs and stir well. The secret is to continue stirring throughout cooking, without beating the eggs too hard.

As you continue to stir the eggs will start to come together, at this point take the eggs off the heat and continue to stir for around 20-30 seconds before putting the pan back onto the heat.... continue stirring all the time to mix the eggs in.
As you continue you will notice the eggs cooking and coming together.

After a couple of minutes you will really notice the eggs cooking and becoming thicker and creamier than you have probably noticed before, as the eggs really start to come together take them off the heat again and continue stirring.

At this point it really depends on how thick you want your eggs but this is the time to add any ingredients you want to add (30 seconds before the end).
I usually add a pinch of black pepper and mixed herbs, but you could also add grated cheese, creme brulee, etc.

Continue to stir off the heat as the eggs will continue to cook. If you think that your eggs are still a little to runny then add back to the heat for 30 seconds or so but if you have continually stirred then you should find a creamy consistency without having to add cheese and other ingredients.
When you are happy then serve.

After watching Gordon Ramsey's video and then trying many other methods I have found that by adding any extra ingredients 30 seconds before the end, you get a far nicer, creamier taste compared to adding extra ingredients too early.

Until I tried this method I always thought I could make great scrambled eggs but since using this method and perfecting it to my own taste over the past year or so I find this method better than any other.
The final scrambled eggs are tasty and creamy without adding lots of extras.

Personally I simply have my eggs on wholemeal toast, but you can try different kinds of bread and serve with mushrooms and tomatoes.
Add mixed peppers, grated cheese.
From what I've read most chef's recommend adding some kind of cream or creme brulee to eggs but I find this too creamy... although I am not a huge fan of cream so you may find this adds to the taste at the end.

The secret I find though for perfect scrambled eggs is to add the eggs straight to the pan, stir continuously, take off the heat as mentioned above, add any extra ingredients after you have taken the eggs off the heat, 30 seconds before the end, stir in well and serve.

You might not think you could change the taste or consistency to your usual way of cooking scrambled eggs, but believe me by cooking your eggs this way you will get perfect scrambled eggs every single time.

Summary: A quick & easy way to the perfect breakfast