The Perfect Scramble

When I was working in the Lighthaus café in London, the head chef gave me some advice about whisking up scrambled eggs: ‘If you think you’ve scrambled your eggs enough, scramble for a minute more.’ With this I learned how to create the perfect scramble and I have used the method ever since. We don’t have any fancy tricks; we just use the freshest eggs and whisk them vigorously until they are foamy, which gives them that velvety consistency when cooked in hot butter and makes them irresistib