Chef shares 'key' to making 'irresistible' and 'velvety' scrambled eggs

10 February 2024 , 08:00

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There's a trick to keeping them light and fluffy (Image: Getty Images)

Scrambled eggs are a breakfast staple, but as delicious as they are, it's a dish that's often difficult to perfect.

Now a chef has shared his go-to egg trick that ensures a glossy scramble every time. "Velvety" eggs are enough to make anyone's mouth water, and it couldn't be easier all thanks to Dean Harper, chef and director at Harper Fine Dining.

Dean's trick ensures eggs don't go rubbery or dry, the main bugbear for this breakfast dish.

To make scrambled eggs, you need to crack eggs into a bowl and whisk together before pouring them into a hot pan, and to keep them soft chefs will advise to keep stirring continuously in order for them to not stick and if not scrambled enough can turn rubbery. If overcooked can become hard and unpleasant tasting, and if undercooked can be watery.

These delicious eggs are high in protein but low in calories (Stock photo) (Getty Images)

Many people will season with salt and pepper, and others add extra ingredients such as chives, creme Fraiche, cream or milk. But Dean's next step is "the key" to perfect eggs.

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He told The Express: "The key to making great scrambled eggs is to cook them at a low heat. This is one step that will prevent them from overcooking, alongside constant stirring to ensure that their texture stays velvety and doesn't harden."

Dean then added: "If desired, whisk in some cream or milk for decadent, creamy eggs and throw in some cheese towards the end for a plate of irresistible eggs."

If poached eggs are more to your favour, renowned TV chef Mary Berry has shared her ultimate guide to perfectly oval poached eggs. The soft texture of the egg can make it difficult to cook properly without breaking, but Mary Berry shared the recipe on her website and promised perfect results every time. She says that while they take care to make, these eggs are "worthwhile".

The baking guru says the secret is all in the preparation. With some boiling water and vinegar, Mary brings a pan to the boil with enough water to poach the eggs. When the water is boiling, reduce the heat to a simmer and add a "dash of vinegar".

She then advised me to "crack each egg into a ramekin or cup, swirl the water with a spoon and then carefully drop into the pan. Leave until the white is just beginning to set and carefully turn with a slotted spoon to form an oval shape," and let them simmer for three to four minutes, or "until the white is set" and the yolk is soft in the middle.

Niamh Kirk