There is nothing quite like waking to creamy and cloud-like scrambled egg for breakfast, yet all too often, the humble home cook gets it wrong.
Scrambled egg is all about getting the ratio and timing right. If too much milk or cream is added, the egg will have a watery texture and if overheated, eggs can become dry and flaky.
So how do you get the perfect scrambled egg? Taste had a few handy tips:
Tip 1: Use a fork to whisk a ratio of two teaspoons of liquid for each egg. For example, 8 teaspoons of thickened cream to four eggs.
Tip 2: Heat egg using butter and keep the heat on low to medium. Continually turn eggs from the outside in.
Tip 3: Take the egg off the heat once it is three-quarters cooked. The heat inside the pan will continue to cook the remaining egg.