Getting the best results
Chef Bill Granger says, always use a non-stick pan with a wooden spoon for best results and easy cleaning. Don't over-stir - think of theseas folded eggs rather than scrambled. The eggs should have the texture of soft curds. It's best not to cook more than three portions in one go as you will overcrowd the pan and the eggs won't cook as well. For larger numbers, cook in two pans rather than one.
More scrambled eggs ideas
For more creamy eggs inspiration, check out these scrambled eggs recipes with a twist.
Lightly whisk the eggs, cream
and a pinch of salt together
until all the ingredients are just
combined and the mixture has
Heat a small non-stick frying
pan for a minute or so, then add
the butter and let it melt. Don’t
allow the butter to brown or it
will discolour the eggs. Pour in
the egg mixture and let it sit,
without stirring, for 20 seconds.
Stir with a wooden spoon, lifting
and folding it over from the
bottom of the pan. Let it sit for
another 10 seconds then stir
and fold again.
Repeat until the eggs are
softly set and slightly runny in
places, then remove from the
heat and leave for a few
seconds to finish cooking.
Give a final stir and serve the
velvety scramble without delay.