PSA: You've been making scrambled eggs all wrong
By Olivia Morris, Yahoo Australia
Scrambled eggs are a staple for many people to start the day off right.
However, while it’s a universally loved breakfast choice, sometimes perfecting scrambled eggs can be a bit of a challenge.
Luckily celebrity chef and My Kitchen Rules judge Manu Feildel has shared his secrets to making eggs-traordinary scrambled eggs.
Starting off you simply need to whisk two to three eggs with around 20 to 30 ml of milk, of course adding some salt and pepper for some flavour – pretty straight forward.
Meanwhile, turn on your hob to a low heat to evenly warm up your frying pan, and also add a bit of butter.
Once the butter starts to foam, add in the whisked up eggs to the pan, but don’t be too hasty to mix them up – leave them in the pan for around 60 to 90 seconds.
As the eggs begin to set, gently bring all the edges of the eggs into the centre of the frying pan.
However, there will still be some runny bits so you’ll need to put some elbow grease into it. Tilt the pan around so the runny egg bits take up the rest of the available space in the pan – the combination of gentle pulling and tilting the pan will create what Manu describes as egg “ribbons.”
After creating your beautiful “ribbons,” take the pan off the heat before the eggs have completely set.
If you leave them for around a minute, they will finish cooking in their own heat.
And voila, just butter a nice few bits of toast and you’ve got yourself a perfect set of scrambled eggs.
We’ve also got some top tips for you of what not do during your perfect egg-making sessions.
Don’t let your pan overheat, as doing this will burn your eggs – no one want’s that.
Also make sure your movements to make your oh-so lovely “ribbons” are gentle and not rough. If you’re too rough, the eggs will break up.
And lastly, don’t overcook your eggs which make them taste rubbery – no thank you. This is why you need to remove them from the heat while they’re still a little wet in places, and let the eggs cook in their own heat.
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