When done right, scrambled eggs can be one of the most delicious breakfasts of choice. The fluffy, creamy texture of the eggs contrasts exquisitely with the crunch of the freshly buttered toast. However, it's not so easy to get the traditional breakfast staple right. Australian Eggs ambassador and celebrity chef, Manu Feildel shares his professional tips on how to get the perfect scrambled eggs.
How to (Manu style):
Whisk 2-3 whole eggs with 20-30mls milk, a good pinch of sea salt and pepper
Heat a medium frying pan over a low heat, add a knob of butter and when foaming, pour in the eggs and leave for 60-90 seconds to begin to set
Gently pull the egg from the edges, into the centre of the pan. Turn and tilt the pan so the runny egg takes up the available space and runs off the set egg, this gentle pulling will make egg "ribbons"
Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two, this will let the egg gently finish cooking in its own heat.
To serve, place on top of 1-2 pieces of well buttered toast and finish with a sprinkle of fresh herbs if desired.
Before you get started, here are some common mistakes:
Don't let your pan get too hot, if the pan is too hot the eggs will cook too quickly, burn and rather than be lovely and light, have a rubbery texture
Don't be rough and move the eggs too much, light gentle movement will help the eggs stay light and not break up
Don't overcook the eggs, this will also make them tough and rubbery. Remove them from the heat when still a little wet in places. The residual heat from the pan and the eggs will finish cooking them through
And if you're feeling like something slightly different:
For more decadent eggs, you can keep six or so eggs in a glass jar with a piece of truffle. This will infuse the eggs with the truffle flavour, then, finely grate some of the truffle over the eggs just before serving
For cheesy eggs, pour the egg mix into the pan and leave to cook for 60-90 seconds then scatter with your favourite grated cheese and continue the cooking process. Serve with hot buttered toast and sliced ham or crispy speck
For Asian style eggs, add 20ml of water and 10ml of light soy sauce instead of milk to the eggs and finish with Japanese mayonnaise, crispy shallots and a squeeze of sriracha or a drizzle of chilli oil.
For more scrambled eggs inspiration, please visit the Australian Eggs website here.