2 weeks Ago By Sophie Harris
Whether you have them with a full English, with avocado on toast or on their own, scrambled eggs are a popular way to make eggs. However, they can be hard to master, often ending up overdone and rubbery. Luckily, Jamie shared his super simple recipe , which recommended cooking them in butter, not oil.
Jamie’s recipe notes said: “Making scrambled eggs is fun - just remember that eggs are delicate and will continue to cook even after you’ve taken them off the heat. It’s really important to remove them just before they’re ready so that they’ll be just right by the time you come to eat them.” Eight large eggs One small knob of unsalted butter The recipe notes added: “For extra flavour, add a few sprigs of finely chopped soft herbs or half a finely chopped fresh red chilli or two tablespoons of fresh podded peas to the beaten eggs.
” Crack the eggs into a measuring jug and then add a tiny pinch of salt and black pepper, beating them together with a fork. Place a medium saucepan over low heat and add the butter, leaving it to melt. Once it starts to bubble, carefully pour in the beaten eggs, leaving them for a minute.
Stir slowly with a wooden spoon or spatula if you have one so you can get right to the edges of the pan. Keep gently stirring until the eggs become “silky” and slightly underdone, and then remove from the heat. The heat of the pan will continue to cook the eggs to “perfection”.
Serve with lightly buttered toast..
