How to make scrambled eggs

How to make scrambled eggs

I own a busy Bed and Breakfast hotel, so my method of making

scrambled eggs must be quick, fool proof and absolutely delicious for our

demanding guests. Many of them have commented on how I seem to get the flavour

and consistency exactly right. There is no magic to it, you just need to focus

on the cooking – don't let anything else distract you – or you will make a mess

of it.

So here goes.

I keep my own special saucepan for making scrambled eggs. It

is a non-stick pan of the right size for making eggs for 1 – 4 people. I don't

cook for more than four at a time because I think it is too difficult to get

that much egg mixture to cook evenly; some might get overcooked while the rest might

still be undercooked. The pan has a gentle radius from base to sides so that my

favourite wooden spoon (smallish sized head, slightly flattened at the end) can

get easily into the corners of the pan.

Crack two fresh free range eggs per person into a glass

mixing bowl, add a dash of salt, a twist of black pepper and a splash of milk.

With a fork beat the eggs till the yolks, whites and milk have just mixed.  Don't beat it to death; I like to see little

bits of yolk and white still distinguishable in the mix.

Put a knob of butter (salted or not to your taste) into the

pan and melt over a medium heat. When the butter melts and just begins to fizz,

add the egg mixture. Don't let the butter burn or you will have to start again!

Gently use the wooden spoon to pull the thickening egg from

the sides and base of the pan and let the liquid mixture take its place. Soon,

most of the egg begins to thicken. I like to mix it gently with the spoon, not

to mix it so thoroughly that it becomes a dry mixture of egg granules. Take the

pan off the heat before the mixture is fully cooked, and turn it out onto a

warmed plate with buttered toast and anything else you like. We often serve

scrambled eggs with smoked salmon and toasted English Muffins. You can make the

eggs richer by adding a little double cream or crème fraiche, but for me, less

is more. The scrambled eggs should be light, fluffy and absolutely delicious.

This is how I scramble eggs. It is very close to the method

Delia Smith uses, so it should work for everyone!

Neil Taylor, Torcroft Hotel, Torquay - May 2012

 

I'd love to hear other good ways of making scrambled eggs!