MKR judge Manu Feildel shares secret scrambled eggs recipe

You may think you know how to make perfect scramble eggs, but according to an expert you probably don’t. Luckily, he’s sharing the secret.

It’s just scrambled eggs, right? Right. But what if you want them creamy and fluffy? Well, there’s a certain way of doing it.

Australian-French celebrity chef Manu Feildel is a lover of many things, one being his breakfasts — and as we have now learned — scrambled eggs.

The My Kitchen Rules host happens to be the Australian Eggs ambassador, so if anyone was to tell you how to master the classic breakfast dish, it would be him.

Manu revealed his step-by-step recipe — and the common mistakes home cooks make — that lead to sloppy, overcooked or even rubbery eggs.

Manu says whatever you do, don’t let your pan get too hot, unless you want burnt eggs, as no one wants burnt eggs.

He starts by whisking two to three whole eggs with 20-30ml of milk and a pinch of sea salt and pepper in a bowl.

He then heats a medium frying pan on low heat, adds a knob of butter, and when it starts foaming, pours in the eggs and leaves them for 60 to 90 seconds to set.

Manu then gently pulls the eggs from the edges into the centre of the pan — turns and tilts the pan so the runny eggs take up the available space.

“This gentle pulling will make egg ‘ribbons’,” he explains.

“Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two — this will let the egg gently finish cooking in its own heat.”

“To serve, place the scrambled eggs on one to two pieces of well-buttered toast and finish with a sprinkle of fresh herbs.”

Manu said the trick was to avoid cooking the eggs on high heat.

“Don’t let your pan get too hot. If the pan is too hot the eggs will cook too quickly, burn, and rather than be lovely and light, have a rubbery texture,” he added.

He also advised not to be rough and move the eggs around too much.

“Light gentle movement will help the eggs stay light and not break up,” he said.

“Remove them from the heat when still a little wet in places. The residual heat from the pan and the eggs will finish cooking them through.”

MIX THINGS UP

And if you want to mix things up in the kitchen, Manu suggested other ingredients to add to the egg mixture.

“For more decadent eggs, you can keep six or so eggs in a glass jar with a piece of truffle. This will infuse the eggs with the truffle flavour, then finely grate some of the truffle over the eggs just before serving.

“For cheesy eggs, pour the egg mix into the pan and leave to cook for 60 to 90 seconds, then scatter with your favourite grated cheese and continue the cooking process. Serve with hot buttered toast and sliced ham or crispy speck.

“For Asian-style eggs, add 20ml of water and 10ml of light soy sauce instead of milk to the eggs and finish with Japanese mayonnaise, crispy shallots and a squeeze of sriracha or a drizzle of chilli oil.”

And — in the words of the man himself, “buono petite”.

Always smile when cooking. P.S. you’re doing great, Manu.

STEP-BY-STEP

How to (Manu style):

1. Whisk 2-3 whole eggs with 20-30ml milk, a good pinch of sea salt and pepper

2. Heat a medium frying pan over a low heat, add a knob of butter, and when foaming, pour in the eggs and leave for 60-90 seconds to begin to set

3. Gently pull the eggs from the edges into the centre of the pan. Turn and tilt the pan so the runny eggs take up the available space. This gentle pulling will make egg “ribbons”

4. Remove the pan from the heat before the eggs are completely set. Leave them to sit for a minute or two to. This will let the eggs gently finish cooking in their own heat

5. To serve, place on top of 1-2 pieces of well-buttered toast and finish with a sprinkle of fresh herbs if desired.

Originally published as MKR judge Manu Feildel shares secret scrambled eggs recipe