Continental · serves 2

Proper Scrambled Eggs

The difference between rubbery and creamy is heat and patience. Eight minutes.

10 min Easy Contains egg

Ingredients

  • 6 eggs
  • 3 tbsp butter
  • 2 tbsp cream or milk
  • Salt, black pepper
  • Chives
  • Toast

Method

  1. Beat the eggs but don't salt them yet — salt early breaks them down and makes them watery.
  2. Butter in a cold pan, eggs in, then turn the heat to LOW.
  3. Stir constantly with a spatula, scraping the base. It'll look like nothing is happening for 3 minutes. Keep going.
  4. When curds start forming, keep stirring and lift the pan off the heat every so often.
  5. Take it off while it still looks too wet — the residual heat finishes it in the 30 seconds before it reaches the plate.
  6. Now salt, cream, pepper and chives. Toast underneath.

Questions people ask about Proper Scrambled Eggs

How long does Proper Scrambled Eggs take?

About 10 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Proper Scrambled Eggs?

Beat the eggs but don't salt them yet — salt early breaks them down and makes them watery.

What can I use instead of eggs in Proper Scrambled Eggs?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Proper Scrambled Eggs ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

What do you serve with Proper Scrambled Eggs?

Toast underneath. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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