How to Nail Perfect Scrambled Eggs Every Time

Prue Leith 'S scrambled egg technique could astonish many individuals.

I once got into an argument about the correct way to scrambled eggs. eggs with the famous French chef Albert Roux,” says Leith. “He claimed anything other than eggs gently and lovingly stirred in a double saucepan over simmering water for 20 minutes or so, until you have a mixture as smooth as Hollandaise sauce, was sacrilege. So, I apologise to any like-minded perfectionists – my eggs are scrambled in seconds.”

The key is to remove them from the heat source and transfer them onto the plate. toast while some of the mixture is still just liquid. And the toast is important. I like it well toasted, so there is a bit of crunch round the edge. Sourdough bread makes the best toast because it’s tough enough not to disintegrate under the wet scramble.

While Marmite and rocket aren't conventional choices, "after numerous Sunday evenings spent hurriedly watching TV," she mentions, "I believe this rendition might be my favorite."

Perfect scrambled eggs

Serves : 4

Ingredients :

4 hearty slices of bread paired with approximately 60 grams of butter

Marmite (optional)

8 large eggs

100ml whole milk

A small bunch of arugula leaves (optional)

Salt and black pepper

Method :

1. Toast the bread. Utilize approximately half of the butter to generously coat the slices, and spread them thinly with Marmite, if you're including it. Place them onto warmed dinner plates. Maintain their warmth.

2. Quickly blend the eggs and milk together in a blender, or mix them thoroughly in a bowl until all traces of egg whites disappear. Add salt and pepper for seasoning.

3. In a large non-stick frying pan, melt the leftover butter over medium heat, then add the eggs.

4. Utilize a spatula or fish slice to gently move the mixture around. Avoid stirring vigorously; instead, scoop up the edges and bring them towards the center as the eggs start to set. Once most of the eggs have congealed—about 80% cooked—and approximately 20 percent remains slightly liquid, transfer the mix onto your toast. By then, everything should be fully cooked yet remain tender and glossy.

5. Sprinkle some arugula on each plate, if desired, and serve immediately, maybe adding an additional dash of black pepper on top.

'Life’s Too Brief To Fill A Mushroom' by Prue Leith (Carnival, £25).

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