Top Melbourne chef shares proper way to make scrambled eggs

A chef who worked under Heston Blumenthal has shared the number one trick to get restaurant-tier scrambled eggs.

A top chef in Melbourne has shared his secret to the best possible scrambled eggs.

Robbie Bell, who previously worked under celebrity chef Heston Blumenthal, posted an instructional video to TikTok, explaining the intricacies behind what is generally accepted as the simplest form of preparing eggs for brekky.

Chef Bell, who works as the head charcutier at City Larder, says the classic dish is “not often executed correctly”, stressing the importance of constantly mixing your eggs in a pot over gentle heat.

“Simple but not often executed correctly, scrambled eggs … there is no rushing them and constantly mixing is the key for me,” he said.

“I like my scrambled eggs sloppy and with fresh dill.”

Chef Robbie Bell says the breakfast classic is ‘simple but not often executed correctly’.

To finish, Chef Bell seasons the eggs with salt, pepper and dill.

To begin, whisk eight eggs in a bowl as butter melts in a deep pan. Chef Bell pours the mix in as soon as the butter begins to bubble, stirring with a silicone spatula until it begins to curdle.

Robbie then adds a dollop of creme fraiche (or sour cream if none is on hand), and continues stirring the eggs. This adds the silky texture and helps ensure it doesn’t overcook.

To finish, Chef Bell seasons the eggs with salt and pepper, topped with finely chopped dill. Salting your eggs beforehand will make your eggs tough and weep liquid on the plate.

The video generated a buzz on the popular video app, where it was viewed more than 70,000 views times.

Originally published as Top Melbourne chef shares proper way to make scrambled eggs