James Martin's rule for 'best scrambled eggs' is one thing people shouldn't do 'whatsoever'
20.09.2023 - 09:45
/ dailyrecord.co.uk
Scrambled eggs are more complicated than they seem and achieving the perfect plate means getting the technique down pat.
With so few ingredients to work with, it can be tricky to get the texture and flavour just right. The classic rule for creamy scrambled eggs is 'low and slow', but that can be easier said than done.
Luckily, chef James Martin has previously laid out his method on his show Saturday Morning. He explained his key rules and the important ingredient he doesn't go light on when he whips up a plate.
As reported by the Mirror, James explained his process for making the 'best' scrambled eggs. The TV chef uses needs two eggs, butter, cream, green chilli, and "plenty" of seasoning.
He said: "The first thing you want to do is crack your eggs into your bowl. When I learned the best scrambled eggs – and I actually learnt this from the late great Michel Roux Sr."
He whisked the eggs using a hand-held metal whisk, then seasoned them with black pepper. He advised home chefs "put plenty of seasoning in." James then added salt into the bowl too, before putting a little butter in a pan on the hob.
One sign the eggs have taken a turn for the worst is if they've gone brown. "It's like cooking an omelette – the way you cook an omelette is not cook it until it's brown. So the eggs must not brown whatsoever."
At the point where the butter has "foamed up" a bit, James pours the eggs into the pan and shared another key rule: "Whatever you do, you don't stop whisking."
The last ingredient is added as James pours in a little cream to the eggs while continuing to whisk. He then takes the pan off the heat and slides the scrambled eggs to slice of toast, garnishing the eggs with finely topped green chilli he had left the seeds in.
James