Chef's 'secret' ingredient makes scrambled eggs 'best you'll ever eat'
Jenn Segal, a chef and founder of Once Upon A Chef, has shared 'the secret' recipe for making the 'best' scrambled eggs every time, which makes it impossible to burn them
Scrambled eggs might seem straightforward to whip up, yet there are countless ways to spoil this delightful breakfast staple. Cooking scrambled eggs might look a doddle – just pop them in a pan, right?
Wrong! Often home cooks fluff the heat and timing, ending up with rock-hard yet undercooked eggs. Fear not, though, as Jenn Segal, top chef and creator of Once Upon A Chef, has divulged "the secret" – her fail-safe recipe for perfect scrambled eggs that won't turn to cinders.
According to Jenn: "By adding a little cornstarch and milk to the eggs, you get delicate scrambled eggs that could rival a posh five-star brunch in no time at all!"
Cornflour churned into your scrambles does wonders; it holds back the proteins from clumping too soon and keeps moisture locked in. It's not just about taste, either, reports the Express. The cornflour crafts a protective barrier, which means your eggs gently cook through without turning tough.
The grand finale? Scrambled eggs that are velvety and mild, forgiving even if they linger a tad bit longer on the hob.
How to make perfect scrambled eggs
Ingredients
Six eggs
Three tablespoons of milk
Two teaspoons of cornstarch
Two tablespoons of unsalted butter
Quarter teaspoon of salt
One teaspoon of chives (optional)
Method
Kick off by melting butter in a non-stick pan over a moderate flame. Once you spot bubbles, pour in your egg blend. Give the eggs half a minute to form at the periphery, then with a soft spatula, draw the edges middlewards, guiding the uncooked parts to spill outwards.
Keep cooking the scrambled eggs for another 30 seconds, drawing the cooked edges into the centre once again. Carry on preparing the scrambled eggs with the same stirring method for an additional 60 to 90 seconds until they appear firm and soft but a tad runny, then remove them from the heat.
Jenn advised: "They will continue to cook, so best not to wait until they are fully cooked to take them off the heat."
Place the eggs onto a plate, dish or slice of buttered toast. If desired, garnish with chives and your impeccably prepared scrambled eggs are ready to be enjoyed.
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