Breakfast basics
Softer scrambled eggs
Gentle heat gives you time to notice the change. Fold the eggs into tender curds and move them to a plate before the pan dries them out.
THE PAYOFFTender, fully set scrambled eggs without browned edges
TAKE IT STEP BY STEP
The method.
Get the plate ready
Have toast and a warm serving plate ready before you start. Scrambled eggs keep changing in a hot pan, so they should not wait there while you make the rest of breakfast.
Mix evenly
Crack the eggs into a bowl. Add a small pinch of salt and beat with a fork until yolks and whites are well combined. Milk is not needed for this simple version; the gentle cooking does the work.
Warm the pan gently
Melt the butter over low to medium-low heat. It should foam gently without browning. Add the eggs. If they hiss aggressively or set hard at the edges immediately, take the pan off the heat for a moment.
Fold into curds
Use a spatula to draw the setting egg from the edges towards the centre, then sweep along the bottom. Let uncooked egg flow into the spaces. Repeat slowly for about 2–4 minutes, adjusting the heat to keep the curds tender.
Set, then serve
Continue until there is no runny liquid egg and the curds are set throughout but still moist-looking. Transfer to the plate immediately. Add pepper or chives at the end, and eat while warm.
WHEN IT GOES SIDEWAYS
A small fix.
The eggs are rubbery
Use gentler heat and move them out of the pan as soon as they are set. More butter will not reverse overcooked egg.
Brown patches form underneath
The pan is too hot or the eggs are sitting still too long. Lower the heat and sweep the bottom more regularly.
There is liquid between the curds
If it is uncooked egg, keep folding gently until set. If firm eggs begin releasing water after standing, serve sooner and avoid holding them in the hot pan.
Add cooked mushrooms or onions at the end. Wet raw vegetables can release water into the eggs before the curds have set.