Perfect Scrambled Eggs

Excuse me if this is an obvious post, but I haple end upon the need to whip up a nice protein-rich hot lunch mid revision, and all I had in my kitchen was a couple of slices of ham, some cheese and a carton of eggs. As I’m trying to keep up a healthy diet, the only bread I have is in the form of homemade loaf leftovers in the freezer, and I certainly wasn’t in the mood for cooking up some pasta. And so I landed on the scrambled egg solution – the ultimate in fast food. You could of course serve this with toast for a heartier, more filling meal. 

  
The thing about scrambled eggs, though, is that there’s a certain knack to avoid rubberiness and achieve perfect creaminess. 

Here’s how I do it:

2 eggs, at room temperature 

A small knob of butter

2 tbsp cold water

A grating of nutmeg

A pinch of salt

1/4 teaspoon paprika 

A crack of black pepper (if you like white pepper you could add a pinch to the raw egg mixture)

  
1. Crack the eggs into a bowl, making sure you remove any accidental shell shards (the easiest way is to use the shell itself to attract its splinters).

  
2. Add the salt, nutmeg and paprika (and white pepper if you’re using it) and whisk together with a fork. The fork is crucial!

  
3. Add the water and continue to whisk until well-mixed and slightly airy. The water is slightly controversial but I know I’m not the first! In my experience, adding water instead of milk gives a creamier texture and much more flavour. Plus you actually avoid that horrid leaking egg juice (although this is primarily caused by overcooking).

  
4. Put a small saucepan on a low heat. Again, these two points are fairly crucial. To avoid rubbery eggs you should cook slowly and gently. Using a small saucepan will help to limit full-on exposure to the heat. I set my hob to 3 (where 9 is screaming hot). Add the butter and allow to melt, then swirl around the saucepan. 

  
5. Pour in the egg. As soon as you see it start to set at the edges (which will be pretty much immediately) start stirring. I always use a wooden spoon but a spatula or silicone spoon would do the job. What you are essentially trying to achieve here is scraping the egg that is starting to set away from the bottom of the pot before it overcooks or forms a brown skin, breaking it up into that scramble texture, and replacing it with the uncooked egg. 

  
6. Continue this process until the egg is ready. This should only take a couple of minutes. 

  
7. Remove from the heat while the egg is still soft and shiny, but once it has reached a largely solid (as opposed to runny) consistency. 

  
8. Serve on a warm plate with a crack of black pepper (and a dollop of tomato ketchup). 

I’m off to hit the books again (and brace myself for another egg debate with Mr Brooker, the king of breakfast) – happy Sunday!

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