You’d have probably seen this on my Instagram (follow me if you haven’t @foodiebaker!) Scrambled eggs was something that I cook pretty often for brunch in the past but it got quite boring – the sides were always sausages, mushrooms, toast, hash brown etc, so these days, I only cook it when I’m either cooking for 1 or when there’s no time to cook a proper lunch.
Contrary to what most people think, scrambled eggs are actually very easy to prepare! With the proper technique, you will achieve creamy and velvety smooth scrambled eggs in about 2 to 3 minutes (for a 2-egg recipe) and you only need 4 ingredients – eggs, butter, salt and pepper – yes, no cream or milk is used! What requires more time are the sides!
Here’s how raw eggs transformed into something delicious in just minutes!
|1) Crack 2 eggs and add a knob of butter inside.||2) Mix together over medium-low heat.|
|3) After 30 seconds...||4) After 1 minute...|
|5) After 2 minutes...||6) After 2 minutes 30 seconds, done!|
I’m going to submit this to Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. This month’s theme – Egg – is hosted by Yen from Eat your heart out. The recipes are all linked at this POST! This will also be my last eggy post for Little Thumbs Up, can’t wait for the new theme – pandan – next month!
Truffle Scrambled Eggs
- 2-3 large eggs
- 1 knob butter
- Truffle salt
- Freshly ground black pepper
- Crack the eggs in a small non-stick pan and add in the butter.
- Place the pan over medium heat and stir together with a wooden spoon to mix them together. Continue to stir frequently, until curds start to form at the bottom, about 30 seconds. Start stirring the egg mixture every 5 to 10 seconds, scraping the sides and bottom until the eggs reach just below your desired doneness (the eggs will finish cooking with the residual heat).
- Transfer the eggs onto a serving plate and season with the truffle salt and black pepper. Serve immediately.
- Add the salt only at the end before serving! Salt will breakdown the protein in raw eggs and you will end up with watery scrambled eggs. You can use regular salt if you are not a truffle fan.
- If you find that the eggs are cooking too quickly, turn down the heat or remove the pan from the heat, give the eggs a quick stir before returning the pan to the heat.
- If you are serving with other breakfast components, make the rest first and the scrambled eggs last. Scrambled eggs taste awful when they are cold.
- If you are cooking for more people, try to cook only 2 to 3 people’s portion at a time as it will be very hard to cook the eggs evenly. The cooking time will also be longer if you are cooking a larger portion.
I learned this technique of scrambling eggs from Gordon Ramsay and he actually had a video on it. Great way to learn how to cook scrambled eggs!