The perfect scramble is a thing of beauty: soft and hot, golden-hued, composed of extraordinarily creamy curds so rich and well-seasoned they verge on cheesy.
Ingredients
- Eggs
Instructions
- Crack your eggs against a flat surface (like the countertop!) and you’ll find there are fewer shell shards when you break them open.
- Add an extra yolk for every two whole eggs to dramatically improve colour, flavour and texture of the final scramble.
- Use a heatproof rubber spatula (plain old whisk). It keeps the edges of the pan clean and the eggs at the bottom moving constantly, which is essential for an evenly cooked scramble.
- DO NOT OVERCOOK! Squeaky, dry eggs swimming in water are a tragedy. They also mean you’ve overcooked your scramble! Take it slow, focus and pull the pan off the heat sooner rather than later.