Taste.com.au’s ultimate guide to making scrambled eggs
You don't have to leave home for those soft, cloud-like eggs you get at a cafe. These expert tips will have you whipping up your own in no time.
Moist, soft, cloud-like folds of creamy egg is the result you’re aiming for here.
To avoid dry, flaky eggs, don’t overheat the pan. Keep the mixture moving, but don’t stir it or you’ll end up with little lumps. The last bit of cooking happens off the heat, so timing is everything.
Step 1
Use a fork to whisk 8 eggs with 1/3 cup thickened cream or milk in a bowl. Using a ratio of 2 tsp of liquid for each egg prevents your scrambled eggs oozing out excess moisture.
Step 2
Heat 10g butter in a frying pan over medium heat. Add the egg mixture. Cook, lifting and pushing with a wooden spoon from the outside to the centre – this keeps it light and fluffy.
Step 3
Cook for 2 minutes or until three-quarters of the mixture is cooked. Remove pan from heat and gently fold the mixture twice. The residual heat will finish the cooking.
Try these scrambled egg ideas:
1) After removing from heat in step 3, fold in crumbled feta and dill, or mascarpone and chives.
2) For a cafe-style breakfast, serve scrambled eggs with smoked salmon, sautéed mushrooms with sliced avocado, or roast tomato with crispy prosciutto.
3) If you haven’t tried cheesy scrambled eggs before, they’re a great way to elevate your eggs – and the kids love them!
Can you cook scrambled eggs in the microwave?
Yes, you really can. While we always prefer the stove-top method when we have the option, if you’re making eggs in the office kitchen or away from home, we reckon this microwave scrambled eggs recipe is the best we’ve found.
More egg hacks:
Pie maker egg breakfast muffins
For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.
Originally published as Taste.com.au’s ultimate guide to making scrambled eggs