‘Silky smooth’ scrambled eggs recipe is ‘completely different’ you just need to ditch 1 thing

Scrambled eggs should be creamy, silky and bursting with flavour – but it’s easy to get them wrong. One simple change could be the key to perfect scrambled eggs

Scrambled eggs are one of life’s simplest pleasures, and when prepared properly, they should be velvety, silky, and packed with flavour. However, mastering the art of cooking eggs requires a bit of expertise; without it, you risk ending up with a rubbery, chalky disaster that’s far from appetising.

According to Sian Almond, breakfast development chef at the Michelin-starred Pavyllon London, abandoning the whisk is crucial for achieving silky scrambled eggs. Rather than relying on a fork or whisk for mixing, the chef suggests blending your eggs with a stick blender to guarantee the whites and yolks are thoroughly combined.

“Blend them with a stick blender so they’re completely in liquid form before they go into the pan,” she told Express.co.uk.

“Using a stick blender or immersion blender, make sure all of those gloopy white bits are mixed through.”

The chef, who has amassed 278,000 followers on Instagram, also advocates using top-quality eggs, reports the Express.

“I Love St Ewe,” she said.

Another suggestion Sian offers for flawless scrambled eggs is to use generous amounts of butter – “more than you could ever imagine.”

She proposes a ratio of 10% butter to egg.

Lastly, Sian emphasises that gentle heat is essential for achieving creamy eggs.

“The lower the heat and the longer it cooks, the creamier it becomes,” she added.

How to cook perfect scrambled eggs

Sian has shared her simple method:

1. Start with great quality eggs – blend them with a stick blender so they’re completely in liquid form before they go into the pan.
2. Blend properly – using a stick blender or immersion blender, make sure all of those gloopy white bits are mixed through.
3. Pass the eggs – put them through a sieve, just in case there’s any shell that’s slipped in.
4. Get the right pan – I’d suggest non-stick (even though a lot of people are against it). Low heat, a lot of butter, more than you could ever imagine.
5. Butter ratio – for 100 grams of egg, add 10 grams of butter. That’s 10% butter to egg.
6. Seasoning – I season my eggs immediately. I’ve never noticed a difference between seasoning while cooking or after. I always season as they’re cooking.
7. Into the pan – eggs go in, low heat, a lot of butter, season straight away.
8. Use the right tool – a silicone spatula to gently move the egg around.
9. Control the heat – the lower the heat and the longer it cooks, the more creamy it becomes.
10. Take it off early – remove the pan from the heat before the eggs are fully cooked. Let the residual heat finish them off, so by the time they hit your toast, they’re perfect and not overcooked.