Sunday, 29 September 2019

A New Way to Scramble Eggs – Successful but a test of patience

Carole's Chatter: A New Way to Scramble Eggs – Successful but a test of patience

I was watching Everyday Gourmet with Justine Schofield and she advocated for a particular way of scrambling eggs.  I have never heard of it before (and I've tried lots of ways).  So here it is:

Crack your eggs directly into a cold pot. No whisking or forking please!  Add a couple of knobs of cold butter.

Put onto a cold element and start on low. Stir the eggs/butter with a rubber spatula.  They will gradually break up as the cooking process begins.

It took ages (say 15 minutes) for the eggs to start firming at all – next time I'll turn the heat up a tad – it took too long for me.

But I persevered and finally the eggs were just set.  Take it off the heat and then season to taste with salt and pepper and add a spoonful of crème fraiche or cream.

So these eggs were soft and tasty.  I'll use the same method again but will put the heat up to medium after say 5 minutes to hurry things along just a bit.


  1. This is the way my daughter cooks them. Always tasty... But it seems to take ages!

  2. I'm with you, I'd hurry it up a bit.

  3. These look great, but as others have said, 15 minutes seems like a long time!

  4. These sound tasty, but I'm way too lazy to stir my eggs for 15 minutes!

  5. There must be something to it if the eggs come up better. I'll have to give it a try. Thanks

  6. Interesting method, but I don't think I would have the patience.


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