4 minutes
The Ultimate Scrambled Eggs Recipe (Soft, Delicious & Chef-Approved)
If you’re searching for a scrambled eggs recipe that turns a simple breakfast into something silky, creamy, and restaurant-worthy, Paul Ainsworth’s fool-proof method is the one to master. These scrambled eggs stay soft, rich, and beautifully golden thanks to a gentle cooking technique and high-quality ingredients.
Instructions
- - Step 1Crack Your Eggs: Start with a cold pan. This is key to the perfect scrambled eggs recipe. Crack your St. Ewe Rich Yolk eggs directly in.
- - Step 2Melt Butter & Stir Slowly: Add 30g butter and place the plan over a low heat. Stir the eggs slowly as the butter begins to melt.
- - Step 3Get Your Sourdough Toasting: Toast your sourdough while continuing to stir gently. Top tip: Don’t rush breaking the yolks; keeping them whole a little longer gives your eggs a deeper, richer colour.
- - Step 4Season with Salt & Pepper: Add another 10g butter, season with sea salt and black pepper, and continue to keep the heat low to maintain that soft, creamy texture.
- - Step 5More Butter! As the eggs turn and scramble, stir in the remaining 10g of butter for extra richness.
- - Step 6Serve Right Away: Serve immediately while soft, buttery, and melt-in-your-mouth. Finish with chopped chives if you like, then tuck in!
Ingredients
- 4 Rich Yolk Egg
- 50 grams Salted Butter
- 1 Loaf of Sourdough
- 1 pinch Sea Salt Flakes
- 1 pinch Black Pepper
- 1 handful Chive Finely Chopped
