EVERY HOME COOK has their own kitchen hacks, cheats and traditions, and we want to know yours.
Each week as part of our Kitchen Secrets series, we’ll be asking readers to share their cooking tips and go-to-dishes. From the secret to quick-and-easy dinners, to the best way to scramble an egg, we’ll have a new question every seven days.
This week, we’re asking…
What’s your tip for making great scrambled eggs?
As usual, our home cooks had lots to say. If you’d like to join the panel, send us your name and a bit about yourself to food@thejournal.ie!
Add some cornflour… and use the microwave: I put in a little bit of cornflour before cooking, which stops the eggs drying out. And I know a lot of people would be horrified, but I almost always cook scrambled eggs in the microwave! For a start, there’s a lot less cleaning up. I use a glass dish and two eggs per person (mixed with a fork rather than beaten), plus salt, pepper, a good dollop of butter, mixed herbs, the cornflour and a dash of milk. Every 30 seconds, give it a stir around with a fork to stop it becoming one big lump! When it’s cooked through, give it a good mix.
- Olly Keegan
Make sure your pan is hot, hot, hot: The trick is a hot pan! Toss a little butter on the pan, followed by the whisked eggs. Stir immediately, remove from the heat and continue to stir. This gives light, moist scrambled eggs that won’t be overcooked.
- Fiona Staunton
Follow the two golden rules – lightly beaten, lightly cooked: To make perfect scrambled eggs there are two rules you must never break. One, don’t over beat them, and two, don’t overcook them. Lightly whisk the eggs, and cook your eggs with some melted butter, salt and pepper, but it should only take a minute on a hot pan. Remove the eggs from the heat at that stage, as they will continue to cook as you plate up. This will ensure creamy buttery eggs every time!
- Angela Nolan
A dash of cold milk or butter stops the cooking process: Scrambled eggs are a Saturday morning staple in our house. I love rich and creamy scrambled eggs, so you need to put your cholesterol worries aside and embrace the Irish butter. Add a dash of milk or cream when whisking the eggs, then melt a knob of salted butter in a pan at a low-medium heat. Cook your eggs low and slow, stirring throughout until creamy and cooked through. To stop the cooking process add another bit of cold butter right at the end and another bit of cream if you’re feeling luxurious. I serve with smoked back bacon rashers or smoked salmon and chives. Pile onto toasted sourdough and enjoy.
- Donna Connolly
Spice things up with some add-ins: I like my eggs a little racy! I like to lightly fry some chopped shallots or onions with some fresh chilies in a knob of butter. Once softened a little, I add in the beaten eggs, a pinch of salt and milk. Increase the heat slightly and continue to turn the mix until all the liquid is gone.
- Ross Boxshall
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