To avoid this in the first place, its always best to crack eggs one at a time into a small bowl before adding them to your larger bowl which will also ensure you don’t crack a dodgy off egg into your chocolate cake batter, let alone a piece of shell.
How to make the best ever scrambled eggs
1. Crack eggs into a large bowl (we used 12) and then whisk until smooth.
2. Put a large knob of butter in a large non-stick frying pan and set over a medium heat.
3. When butter has just melted, pour in egg. Don’t stir for about 1 minute to allow egg mixture to just lightly set on the base of the pan.
4. Using a heatproof spatula, scrape egg mixture from one side of the pan to the other, forming large curds.
5. Cook, folding egg in this way for about 1 minute or until the egg is almost set.
6. Fold through a little thickened cream (we used 60ml).
7. It’s important not to overcook the egg in the pan, as the residual heat from the egg itself will continue to cook the egg even once it lands on your serving plate. Enjoy your scrambled egg just as they are, or try serving your egg on toast with baby spinach leaves, avocado and a dollop of pesto.
Serves 4-6
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