Prepare<\/h2>\n
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In order to make Frank\u2019s perfect scrambled eggs, you will need three eggs, a pack of unsalted butter plus salt and pepper to taste.\u00a0<\/p>\n
To begin, Frank’s first tip is to take the eggs out of the fridge around 15 to 20 minutes before he begins cooking. He said: \u201cNot only do they whisk better, but they also cook a little quicker.\u201d\u00a0<\/p>\n
Then, place three eggs in a mixing bowl and then use a fork to thoroughly mix them together. Frank explained: \u201cI always whisk my eggs with a fork as it won\u2019t incorporate too much air into the eggs. That way they will stay nice and silky and not fluffy.\u201d\u00a0<\/p>\n
Beat the eggs until they are \u201cjust combined in order to make sure no extra air gets into the mixture, and then it is time to prepare to cook.\u00a0<\/p>\n
Frank\u2019s biggest tip for scrambled eggs is to make sure you have all your ingredients and kitchen equipment in arm\u2019s reach as this recipe cooks very quickly<\/p>\n
He said: \u201cScrambled eggs can take under a minute to cook so it’s really important to have everything you need laid out in front of you. I have my butter, seasoning, and a towel in case I burn my hand plus I have my egg mixture ready to go. \u201c\u00a0<\/p>\n
Don’t miss… <\/strong> We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info<\/p>\n Before you begin cooking the scrambled eggs, Frank first pre-heated a non-stick pan until it was \u201cnice and hot\u201d and then added some far to the pan.\u00a0<\/p>\n He said: \u201cBelieve it or not, if you don\u2019t preheat this the eggs tend to stick. I like to preheat my pan, get some oil or fat in there, and then cook my eggs. \u201c<\/p>\n Once the pan was on medium heat, Frank added a dollop of butter into the pan and let it melt slightly until the whole pan was completely coated. He said: \u201cI don\u2019t care if the butter is fully melted, I just want it to coat the pan before I put my eggs in.\u201d<\/p>\n Next, Frank added the eggs and immediately added some salt into the liquid mixture, in order for the salt to melt into the eggs and add lots of flavour.\u00a0<\/p>\n Frank then used his spatula to gently scrape the eggs into the middle and kept moving the eggs around. At this point, Frank said you can decide how your scrambled egg curds will come out. He said: \u201cYou can have big sulky curds or small curds, it\u2019s fully up to you but I like curds to be a little on the larger side. \u201c\u00a0<\/p>\n Stop cooking the eggs as soon as they are no longer liquid in order to make sure they do not overcook, and now it is time to serve on a plate.\u00a0<\/p>\n Once on the plate, it is time to add two more ingredients to enrich the scrambled eggs. Frank said: \u201cAt this point, people might disagree with me, but I like to add a little bit of black pepper just for flavour and then I take a little bit more butter and spread it around to let the butter melt into those eggs.\u201d<\/p>\n The melter butter will make the scrambled eggs very creamy plus \u201cricher than they already are and taste great\u201d according to Frank.\u00a0<\/p>\n Once ready, Frank said it is time to serve your \u201crestaurant quality\u201d scrambled eggs. He said: \u201cRight off the bat, you will get that creaminess of the butter and then get the egg favour. Four different ingredients to make scrambled eggs and a little bit of technique make them extra decadent.<\/p>\n \u201cFluffy eggs are overrated. Try making these buttery scrambled eggs and you\u2019ll never go back to fluffy eggs again.\u201d\u00a0<\/p>\n <\/b><\/p>\n
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<\/p>\nServe<\/h2>\n
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