Foodie who claims to 'make the best scrambled eggs' reveals one item needed to perfect the breakfast staple
It's a breakfast favourite but many struggle to get scrambled eggs just right. But one foodie believes she has found the crucial item that ensures you make the perfectly fluffy and flavoursome scrambled eggs. Food writer Amy Flanigan, who runs popular recipe site Bellyfull, explained how she learned the cooking tip from Australian celebrity chef, Curtis Stone. The Express reports how Amy admitted that she would previously make standard scrambled eggs in a rush and didn't believe she was 'doing anything wrong.' Then Amy watched Michelin-starred chef Curtis prepare the breakfast staple and immediately changed her 'egg-loving life'. Amy proclaimed: "I make the best scrambled eggs, you guys. It sure helps to know how to make them the right way. Trust me. Stop making dry, crumbly, flavourless eggs!" The one item that Amy swears by is something that we all have in our kitchens... A spatula! She explained that using a spatula to move eggs around the pan will significantly improve the finished product of your scrambled eggs. She said: "Yep! A spatula, not a wooden spoon. A rubber spatula has give and flexibility, so you can hug the curve of your pan, which allows you to get a nice fold each time. Slowly push the eggs from one side to the other, making sure all the uncooked eggs touch the skillet."
Fluffy scrambled eggs are a delicious breakfast option
Other advice espoused by the food expert includes to: "Ditch the cereal bowl and fork and use a whisk instead. Whisking gets rid of any streaks of yolk and whites in the final scramble. But more importantly, it adds air to the eggs, which helps to make them fluffy when cooked. You want to aggressively whisk the eggs until they are light, foamy, airy, and uniform in colour." An additional recommendation is to add milk, cream or maybe even mayonnaise to introduce a fatty element to the eggs, as well as as adding a depth to the flavour. To stop the eggs from sticking, use plenty of butter on a hot pan. To ensure peak fluffiness, don't move the eggs too soon because leaving them for a little while will increase the size of the curds. If you like certain meats or vegetables with your scrambled eggs, it's advised to add them into the eggs late in the cooking process. And finally, it's recommended take the eggs off the heat slightly sooner than you think - when the curds are pillow-y and no longer have a liquid consistency. Subscribe to our newsletter for the latest news from the Irish Mirror direct to your inbox: Sign up here.
