Mastering the art of creamy scrambled eggs

Even if they are well-cooked, successful scrambled eggs should retain their natural creamy taste. Of course, there are certain ways to enhance those sensory experiences. But all of this is in vain when you serve scrambled eggs directly in the frying pan they were cooked in. It might look nice and rustic, but unfortunately, it ruins all of your effort.

It seems like such a simple task, yet preparing perfect scrambled eggs is quite an art. Achieving consistency is even harder, which is why results can differ every time in practice. This is because eggs are very sensitive to temperature fluctuations.

Long frying at a high temperature causes the eggs to set more. On the other hand, too low a temperature results in a runny scrambled egg consistency.

The easiest way to make creamy scrambled eggs is to fry them in butter. However, this type of fat has a low smoke point—about 99 degrees Celsius—so you must be careful not to turn the hob up too high.

A safer choice is clarified butter, which remains stable up to 249 degrees Celsius. To enhance the creaminess of scrambled eggs even more, you can add cream or mascarpone cheese.

The simplest way is to transfer scrambled eggs onto plates at room temperature and serve immediately after cooking. This simple step yields the most favourable results.

Do not heat the plates in the oven to maintain the dish's temperature for longer. This method works in a restaurant serving main dishes, not at home. On a hot plate, just like on a hot frying pan, the eggs will continue to set more and more.