How to Make Scrambled Eggs
Knowing how to make scrambled eggs will ensure that you have a quick, easy, wholesome meal, be it for breakfast, lunch or dinner. Although you can customise as much as you wish, here are the basics.
1- Prepare your ingredients. All you’re going to need for basic scrambled eggs are eggs, butter and milk, and perhaps some salt and pepper to season.
2- Turn on the heat and add the butter. Put your pan on a low heat and melt enough butter to thinly coat the bottom of the pan (so don’t use a massive pan as then you’ll have to use loads of butter!). If you’re using salted butter, appreciate that you’ll need less salt to season later on.
3- Crack in the eggs and add to the pan. Once the butter has melted, add in your eggs. Traditionally the eggs are crack into a bowl and mixed together before they’re added to the pan, however I prefer to break them straight into the pan allowing the whites to stiffen slightly before I lightly break the yokes and stir them in. Using the latter option will provide texture to your scrambled eggs. 3 eggs will suffice for a small meal. Providing the heat is low, you should be able to leave your whites to stiffen slightly for about a minute before you break the yolks. Once you start stirring, do not stop.
4- Season. Season with salt and pepper just a little for now as you can add more in later, to taste, once it’s ready to be served.
5- Before all of the whites have actually turned white, add in a splash of milk. The more eggs, the more milk you will need, but it’ll always be less than you think so don’t go crazy with it! It’s just there to keep the eggs moist.
6- Keep stirring. Keep stirring until the eggs have reached the desired consistency. If there’s liquid underneath you’ve either cooked the eggs for too long, you’ve not stirred enough, of you’ve added in too much milk.
7- Season to taste before serving.
Stirring in a little grated cheese just before serving makes the eggs feel more like dinner than breakfast.
Best served with toast.
Whatever you add to your scrambled eggs, appreciate that eggs have a very delicate taste, so be sure not to overpower them with flavours that are particularly strong. Chives should be about the limit of strength of flavour.