Free range eggs are a staple in my diet. This is why I made a big effort to get my egg-cooking methods perfected. When we’re talking ‘scrambed’, I think the worst thing people do is cook them to death so that the egg becomes crumbly, tough, and tonnes of liquid seeps out from underneath (yuck!) I have experimented with adding cream, milk, melted butter, and butter milk to my scrambled egg mixture, but to be honest the lightest, fluffiest, and creamiest eggs I make are made on fresh eggs with a little water added to the mixture. If you don’t believe me, you’ll just have to try it! My final piece of advice for making a good egg scramble is to cook them low and slow: this will make for glossy ribbons of egg that are beautifully held together and no more watery liquid in sight.
Perfect Scrambled Eggs
You will need:
3 free range eggs
butter (grass fed if you can get it)
Make sure your eggs are fresh and at room temperature. Crack them into a bowl, beat well with a fork so that everything is one colour, then add 2 tablespoons of room temperature water and a pinch of salt. Beat to combine, the egg mixture should feel a little thinner but not watery.
Melt a generous knob of butter in a small pan on a very low heat. Once the butter has melted, add the egg mixture to the pan. Wait for the edges of the pan to become an opaque light-yellow, then using a straight edged spatula (not a spoon because you want thick ribbons, not crumbly pieces) scrape the outside edges of the pan to the centre, and tilt the pan in a circular motion so that more egg mixture can fill the newly made gaps. Repeat this action every time the edges become opaque again (BE PATIENT! ultra low heat and time is your friend!) Turn the heat off when you have one solid piece with a slightly runny top. The eggs will continue to cook even on the plate so you want to make sure it’s a little underdone. Plate and serve immediately with freshly cracked pepper and your choice of toppings or sides.
I like to have my eggs with goats curd crumbled on top, sauteed spinach, avocado, and nitrate free bacon when it’s in the fridge!