I’m a chef – my tips will give you the tastiest scrambled eggs & it’ll save you money too
SCRAMBLED eggs are a standard breakfast staple, but even if you're cooking them all the time, you might not be making them right.
Per , professional chefs have revealed the best methods for scrambling eggs, pointing out the most common mistakes people are making.
STRAIN YOUR EGGS BEFORE COOKING
Michelin-trained chef Nyesha Arrington shared her best methods for whipping up eggs.
She advised straining your eggs before cooking them, as the texture will be more pleasant.
Speaking to Mashed, she said: "Scramble the eggs, and then strain them because the albumin has a higher water content to it. So it doesn't dissolve.
"You really want to strain out any bits like that so you get a really smooth, beautiful texture."
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SEASON YOUR EGGS AFTER YOU COOK THEM, NOT BEFORE
There's a science behind why you should season your eggs after cooking them, rather than before.
Celebrity chef Gordon Ramsay says you can negatively affect your egg's structure by seasoning them while they're still in their uncooked state.
In a viral YouTube video, he said: “Start off with three eggs and don’t season it.
“If you put the salt in now, it breaks down the eggs and starts turning them into something very watery.”
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Rather than adding salt and pepper, which ruin the consistency of the eggs, Ramsay says you should add butter instead.
He explained: “It’s important to put this in right at the beginning because it gives it a nice velvety finish.”
When the eggs are prepared, Ramsay adds salt, pepper, and chives for a final touch.
DON'T USE MILK
While you may assume that milk will make your eggs creamier, this isn't the case, according to some.
Italians believe that milk shouldn't be added to eggs, as it apparently dilutes the flavor.
Some chefs agree with this sentiment, one being Food Network host Anne Burrell, who likes to add water instead.
According to Burrell, a tablespoon of water will make for an airier texture.
The celebrity chef explained: “It helps get the eggs nice and fluffy."
She added: "Milk has milk solids that will brown; I want fluffy, light, lemony yellow-looking eggs.”
KEEP THE TEMPERATURE OF THE EGGS STEADY
According to Australian-French chef Manu Feildel, you shouldn't have your temperature too high when scrambling eggs.
The My Kitchen Rules host explained that overcooking eggs will give them a dense texture.
She said you should put the pan on medium heat.
After this, you should melt some butter into the pan, then add your eggs once the pan starts to bubble.
While cooking, it's key to keep the pan at a steady temperature.
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Feildel explained: “Don’t let your pan get too hot.
“If the pan is too hot the eggs will cook too quickly, burn, and rather than be lovely and light, have a rubbery texture.”