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In the utterly delicious world of breakfasts and brunch, there are scrambled eggs and then, there are ‘perfect’ scrambled eggs.
For decades, the – has been celebrated for having perfected the morning art of scrambling eggs, serving what has been labelled as ‘’.
“Great scrambled eggs should taste of eggs and I believe perfectly scrambled eggs should have a certain texture – light and curdy,” the late chef Bill Granger, owner of bills, tells SBS.
So how do you whip up the ‘perfect’ scrambled eggs at home, while also maintaining that relaxed vibe you want to experience in the morning? It seems that Granger’s famous method provides a worthy answer. “My scrambled eggs were born of haste and laziness.” Surely these are two qualities we can all aspire to as we try to cook scrambled eggs on a stress-free weekend.
“I found myself in charge of the four burner stove in the original bills in Darlinghurst not long after we first opened, and I wanted to cook my eggs quickly so I could get the food out fast,” the chef recalls.
“Prior to that, the only way people made scrambled eggs was in a double boiler: this was the designated ‘way’ for fancy upscale eggs in cookbooks. I also wanted to push the cream/milk-to-egg ratio to make them curdy and soft rather than firm and rubbery. So through experimentation, I happened across my method.”
There are many ways you can cook with eggs. Source: SBS
Points of contention
The topic of making perfect scrambled eggs gets raised during an episode of on SBS Food. As viewers learn, different chefs live by different scrambled egg strategies.
For Liaw, the most important element is butter. “To me, scrambled eggs are all about bringing butter and eggs together,” Liaw tells viewers.
Unlike Granger, Liaw says there’s also no reason to add milk or cream to your egg mixture. “It's not a no-no. I just don't think you really need it.”
Adam Liaw's scrambled eggs on black garlic bread Source: Adam Liaw
The best scrambled eggs are more akin to a custard.
The next most important step is to remove your eggs from the pan at the right time so they don’t overcook them. “You want them out of the pan before they look cooked. If they look cooked in the pan, they'll be overcooked by the time you get that plate into your mouth.”
This is a point that most chefs agree upon. Granger explains that when you cook scrambled eggs, you should fold the eggs and steer clear of actually ‘scrambling’ them.
“Rather, gently fold them with a wooden spoon and let them settle before you fold,” says Granger.
“The best scrambled eggs are more akin to a custard. Be gentle, don’t over-stir them, and use the higher side to medium heat.”
