Recipe for the perfect scrambled eggs
The perfect scrambled eggs shouldn’t be dry or too runny. But if you have to choose, it’s better for them to be a bit too runny than a bit too dry – if you ask me.
I have made a lot of scrambled eggs in my life and have tested a few different recipes for DR as well, which you can read about in this interview.
This recipe: Hugh Fearnley-Whittingstall’s scrambled eggs, is my deep source of inspiration for making successful scrambled eggs. The basic idea is to cook the eggs while stirring in butter and then stop the cooking process with a cold pat of butter to lower the temperature when the eggs are done. This ensures that the eggs don’t continue to cook while they are on your plate.
Watch us make the eggs here:
Equipment
- Bowl
- Whisk
- Pot (option 1)
- Saucepan (option 2)
- Spatula
Ingredients
Scrambled Eggs
- 4 pcs. Egg
- 1 pinch Salt
- Pepper from the grinder
- 1.2 gram Cayenne Pepper
- 20 gram Butter
- 2 slices Bread sourdough bread preferred
Instructions
- Crack the eggs into a bowl.
- Grind salt and pepper into the egg mixture and add the cayenne pepper.
- Whisk everything together well.
- Put a small pot/saucepan on the stove and turn on to medium heat (6-7 out of 14 on my stove).
- Add half of the butter and let it melt.
- When it starts to sizzle, add the egg mixture. Use a spatula to get everything in.
- Stir the eggs so they don't stick to the bottom. Start by stirring well and make sure you get everything from the edges. It's like making a risotto; you have to stir constantly.
- After about 1 minute, start pushing the egg mixture towards the center.
- It will slowly start to come together, and when most of the mixture has thickened, take it off the heat.
- Add the other half of the butter and mix it well into your scrambled eggs.
- Serve with toasted bread and optionally ham, bacon, smoked salmon, or just chopped chives.
- Serve the dish immediately.
- Bon appétit.
