Celebrity chef Maggie Beer has cracked the secret to the perfect scrambled eggs.
The Australian cookbook author said all you’ll need are eggs, cream, butter, a pinch of salt and the secret ingredient she adds to the mixture – orange zest.
‘This is something that I love, it’s using the rind of an orange,’ Maggie said in her cooking video from her Barossa kitchen.
‘This is just an extra special if you have oranges. Add the rind of the orange into the mix now because the longer it’s with the mix, the more flavour you’ll get.’
To make scrambled eggs for two, she cracked four eggs into a bowl, along with 1/3 cup of cream, salt and grated orange zest.
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Celebrity chef Maggie Beer (pictured) has cracked the secret to the perfect scrambled eggs
‘This is a dish we love in the morning. I want to show you the little trick to making scrambled eggs that are so delicious, rich and wonderful – it’s a beautiful treat,’ Maggie said.
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‘Whisk the eggs, put the cream in, now I use quite a lot of cream, don’t be alarmed, it’s worth it. This is a once a week thing for us. Put a pinch of salt. I don’t put butter into the mix, I put a teaspoon of butter in the pan.’
Over a stove on low heat, coat the frying pan with the butter.
‘I don’t put anything in the pan until the pan is hot and the butter is sizzling,’ she said.
She then poured the mixture into the pan, and then turned the heat to high. As the curds start to form, Maggie used a silicone spatula to pull the eggs from the edges, into the centre of the pan.
The Australian cookbook author said all you’ll need are eggs, cream, butter, a pinch of salt and the secret ingredient she adds to the mixture – orange zest
She then poured the mixture into the pan, and then turned the heat to high. As the curds start to form, Maggie used a spatula to pull the eggs from the edges, into the centre of the pan
The TV personality said the perfect scrambled eggs look ‘juicy, silky and glossy’
To serve, place on top of of well buttered toast, ‘glossy’ side up, and finish with salt and pepper
She continued moving the eggs out of the centre, then pushing the curds around the edges, and back into the centre. Repeat this step.
‘I don’t walk away from it,’ she said.
After about one minute of pushing the curds around, Maggie removed the pan from the heat before the eggs are completely set.
‘See how juicy that is? See that silkiness and glossiness? That to me is the perfect scrambled egg,’ she said.
To serve, place on top of of well buttered toast, ‘glossy’ side up, and finish with salt and pepper.
‘I usually let the toast get a little cool so the butter can be thicker but that’s my preference,’ she said.
‘You pick it up with a large spoon and you don’t turn it over so that glossiness stays on top. Now this is where the pepper and a little more salt.’
She added: ‘I don’t mind having [scrambled eggs] for dinner.’
Source: Food Recipes and News
