Tips from our crafty cook: How to make perfect scrambled eggs

Tips from our crafty cook: How to make perfect scrambled eggs

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UPDATED:

19:55 GMT, 5 September 2012


Anne Shooter gives her know how on... scrambled eggs

Take my advice: Anne Shooter gives her know how on… scrambled eggs

Anne Shooter — trained as a professional cook at Leiths School of Food and Wine — shares the cooking tips she wishes she’d always known. . .

Don’t add milk to scrambled eggs… or cream or water, come to that. You might think it will make the eggs taste creamy, but actually the eggs and the liquid will separate during cooking in a most unpalatable way.

Instead, mix your eggs in a bowl with a fork until there are no streaks.

Melt a generous knob of butter in a saucepan (it is easier to stir eggs in a saucepan than a frying pan), then add the eggs and cook, stirring, over a low to medium heat until the eggs are creamy and moist.

They will continue to cook for a minute or so after you take them off the heat, so take them off slightly early to avoid them becoming overdone.