How to make perfectly cooked silky scrambled eggs

The secret to achieving the perfect scrambled eggs lies in a few simple technique tips that elevate this dish from ordinary to extraordinary.

With just a few eggs and patience, you can create fluffy, silky pillows that melt in your mouth.

This quick and easy recipe is perfect for a delightful breakfast or a light brunch, so learning how to make it properly can be helpful.

To achieve the silky smooth texture that most people love, Michelin-starred chef Sally Abe follows a specific method and very precise timings.

Sharing some tips for British Lion eggs, she said: “Manipulation is key to get silky scrambled egg pillows.”

The chef continued, “Crack two eggs per person into a small bowl and beat until the yolks and whites are completely combined. Season with salt and pepper.

Heat a knob of butter over a low heat in a small non-stick pan until it begins to bubble but not brown, then add the eggs.

“Stir with a spatula and allow 10-15 seconds for the eggs to begin to solidify from the heat. Continue to stir gently until you have nice egg pillows.

“Remove from the heat when the eggs are three-quarters done, and give them a final stir before quickly removing them from the pan as they continue to cook.”

Sally added that mixing a spoonful of crème fraiche into the eggs before removing them from the pot gives the dish an “elegant” touch.

She also shared tips for ‘perfect’ boiled eggs, stating: ‘The best way to get perfect boiled eggs every time is to start with a pot of water at a simmering boil.

“Carefully put the eggs in with a spoon and slowly lower the temperature to a boil so that the eggs don’t crack in the water. You can get a perfectly soft-boiled egg by boiling it for exactly six minutes.

“Move to a bowl of ice water and let cool for a few minutes. This will make them easier to peel.”