Scrambled eggs on toast is a classic British breakfast. It's one of the easiest and tastiest dishes and it's always a favourite go-to. Everyone has their own individual way of making it and chef Jamie Oliver has revealed we're making them all wrong. According to the celebrity chef, you don't need milk or cream to make fluffy eggs. Jamie shares his top tips for making the best scrambled eggs in a video called "How to Make Perfect Scrambled Eggs". He says his technique is so "quick to cook" and ideal for when in a hurry.
When it comes to which type of eggs, Jamie explained: "The chicken egg is the most delicious and cheap form of brilliant protein on the planet - fact. They have loads of micro-nutrients and they're so quick to cook." He recommended using barn eggs, as he hates factory eggs, and barn eggs are organic, free range and "the way to go".
His method? Take the eggs and whisk them together in a bowl with a little salt. Then grab a saucepan, add a generous knob of butter and cook on a medium heat. Pour the eggs into the saucepan and move the eggs around quickly, roughly every five seconds with a spatula. "Some people put milk in, some people put cream in, but if you cook it right you don't need any of that," he told viewers.
The 49-year-old food maestro shared a cooking tip too - he explained that you should push the eggs to one side of the pan to avoid overcooking them. Jamie also highlighted that even when the pan is off the heat, the eggs will continue to cook as the pan is still warm.
