Indulging in scrambled eggs can be a delightful experience when executed correctly, resulting in a luxurious texture and rich taste. However, achieving the perfect scrambled eggs requires skill to avoid a disappointing outcome of rubbery and unpleasant eggs.
According to Sian Almond, the breakfast development chef at the Michelin-starred Pavyllon London, a key tip for achieving silky scrambled eggs is to ditch the traditional whisking method. Instead, Almond recommends using a stick blender to ensure thorough blending of the egg whites and yolks before cooking.
“Make sure the eggs are completely liquid before transferring them to the pan by blending them with a stick blender,” advised Almond in an interview with Express.co.uk.
Almond, who has a substantial following of 278,000 on Instagram, also stresses the importance of using high-quality eggs for the best results, as reported by the Express.
“I Love St Ewe,” Almond mentioned.
Another tip from Almond to elevate scrambled eggs is to use a generous amount of butter, far exceeding expectations.
Almond suggests a butter-to-egg ratio of 10% for optimal results.
Lastly, Almond underscores the significance of gentle heat in achieving creamy scrambled eggs.
“Cooking the eggs over low heat for an extended period enhances the creaminess,” Almond added.
Almond has shared her straightforward method:
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