Scrambling Eggs

Appears in

The Cook's Companion: A step-by-step guide to cooking skills including original recipes

Published 1991

About

The creamiest scrambled eggs are cooked over a very low heat for at least 5 minutes. The pan should be heavy based for even heat distribution. For a really gentle heat cook the eggs in a bowl set over simmering water.

Before cooking whisk the eggs until they are frothy and season with salt and pepper, adding some fresh chopped herbs such as parsley, tarragon and chives, if you like. Allow 2-3 eggs per person.

Melt about 1 teaspoon unsalted butter per egg in a pan. When it stops foaming reduce the heat to low and add the whisked eggs. Stir with a wooden spoon.
Cook over a very gentle heat, stirring the cooked eggs from the sides of the pan into the liquid egg in the middle. (For softly ’set’ eggs, don’t stir too much.)
Remove the pan from the heat while the eggs are still lightly set (they will go on cooking in the hot pan) and continue to stir until thickened. Serve at once.