Food & Wine
Manu Feildel’s secret to creating perfect scrambled eggs
Scrambled eggs have been described as one of the easiest recipes to learn – however, some finesse is still required to cook up this breakfast staple. A few fail-safe tricks will help you get the light, fluffy eggs you’re looking for.
My Kitchen Rules star and celebrity chef Manu Feildel has shared his professional recipe and tips on getting the perfect scrambled eggs.
Below is the guide to making scrambled eggs, Manu-style.
- 2-3 large eggs
- Sea salt
- Toasts and herbs (optional)
- Whisk 2-3 whole eggs with 20-30mls milk and a good pinch of sea salt and pepper.
- Heat a medium frying pan over a low heat, add a knob of butter and when foaming, pour in the eggs and leave for 60-90 seconds to begin to set.
- Gently pull the egg from the edges, into the centre of the pan. Turn and tilt the pan so the runny egg takes up the available space and runs off the set egg – this gentle pulling will make egg “ribbons”.
- Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two, this will let the egg gently finish cooking in its own heat.
- To serve, place on top of 1-2 pieces of well buttered toast and finish with a sprinkle of fresh herbs if desired.
- Don’t let your pan get too hot. If the pan is too hot, the eggs will cook too quickly, burn and have a rubbery texture rather than be lovely and light.
- Don’t be rough and move the eggs too much – light, gentle movement will help the eggs stay light and not break up.
- Don’t overcook the eggs – this will also make them tough and rubbery. Remove them from the heat when still a little wet in places. The residual heat from the pan and the eggs will finish cooking them through.
- For more decadent eggs, you can keep six or so eggs in a glass jar with a piece of truffle. This will infuse the eggs with the truffle flavour, then, finely grate some of the truffle over the eggs just before serving
- For cheesy eggs, pour the egg mix into the pan and leave to cook for 60-90 seconds then scatter with your favourite grated cheese and continue the cooking process. Serve with hot buttered toast and sliced ham or crispy speck
- For Asian style eggs, add 20ml of water and 10ml of light soy sauce instead of milk to the eggs and finish with Japanese mayonnaise, crispy shallots and a squeeze of sriracha or a drizzle of chilli oil.
Recipe courtesy of Australian Eggs.
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