James Martin's scrambled eggs use 90p ingredient for soft and fluffy results
Scrambled eggs are a breakfast staple, but they can be tricky to get right.
Eggs lend themselves to a wonderful variety of cooking methods, from frying to poaching. Yet scrambled eggs remain the simplest to perfect. Whether piled high on toast or served alongside a full English breakfast, they're the morning staple that countless people swear by.
While they're remarkably straightforward to prepare, they're equally easy to ruin through overcooking, making it essential to follow a reliable recipe. James Martin previously demonstrated his foolproof scrambled egg recipe on This Morning, and the results are ready in next to no time. The chef incorporates one additional ingredient to achieve truly outstanding results.
Read more: Mary Berry shares homemade beef burger recipe ‘you must make’ this spring
Read more: Easy longevity soup recipe from the world's longest-lived families
James Martin's scrambled egg recipe
Ingredients for two:
Five large eggs
25ml double cream
Salt and pepper
25g butter
Serving suggestion:
One bag of baby spinach, wilted with a knob of butter
Four slices of smoked salmon
Four crumpets, toasted or two slices of sourdough, toasted and sliced in half
Four slices of crispy bacon drizzled in maple syrup
Method:
Whisk the eggs in a large glass bowl with the cream and season.
The cream incorporated into the eggs helps the eggs become silky and tender rather than firm and rubbery.
It also slows the cooking process, helping prevent overcooking.
Next, in a large non-stick pan, melt the butter until foaming, then add the eggs and cook very gently over a low heat, stirring with a spatula.
Should your eggs begin to overcook, James recommends adding a splash more of cream.
Crucially, whisk continuously to prevent both sticking and overcooking.
Once ready, simply serve alone or alongside any of the chef's suggestions above.
These eggs are cooked in under five minutes and are silky and smooth, perfect for any day of the week.
