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The BBB Student Crash Cookery Course - perfect scrambled eggs

publication date: Sep 16, 2011
author/source: Fiona Beckett
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Maybe you all know how to make scrambled eggs but it can be a tricky dish to get right. The crucial thing is not to cook them too quickly otherwise the egg seizes up and goes rubbery. Here’s how to do it from scratch:

  • Start with good eggs - i.e. fresh, free-range and preferably organic (Hens deserve a break. Your scrambled egg won’t taste as good if you don’t!) Difficult to say how many. I work on the basis of 2 large eggs or 3 medium ones per person but if you’ve a big appetite you may want 3 large ones.
  • Use a non-stick pan otherwise it'll be a total pain to wash up. If you’re making them just for yourself it can be a small one otherwise a medium to large one or if you’re making them for 4 or more a non-stick frying pan. (You need a bigger surface area otherwise they'll take forever to cook.)
  • Assuming you’re making this for two break the eggs into a bowl, add a tablespoon of milk or cream, salt and pepper and beat with a fork or wire whisk.
  • Put the pan on a gas burner or electric ring set on a low setting then add a small slice or chunk of butter - about 15g if you want to weigh it.
  • Once the butter has melted pour in the egg and cook over a low heat stirring every so often. You don’t need to stir all the time so you can get on with making and buttering some toast.

  • Once the mixture starts to solidify (see above) keep stirring more regularly until the egg is a golden creamy mass. The whole thing should take about five minutes
  • Spoon the scrambled eggs onto buttered toast. Before you sit down to eat fill the pan with water so the egg isn't stuck on when you come to wash up.

If you want to flavour or add other ingredients to the scrambled egg you need to do it in such a way that it doesn’t affect the colour or consistency. Adding raw mushrooms for example will turn your eggs a dirty grey colour (fry them in butter first) while tomatoes or onions will turn it watery (again fry them before adding them.) Even ingredients that don’t have this effect like cooked ham, smoked salmon offcuts or chopped chives are better added once the egg has started to solidify


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