Super tasty scrambled egg – the Delia way
Not enough people can cook scrambled eggs so we thought we’d share this recipe from one of the greatest cooks who love eggs.
Delia made scrambled eggs for the very first time by following a recipe by the famous French chef August Escoffier, it’s still the best version of all. And like many chefs (including James Martin!) their preferred proper ingredient is butter.
- Don’t have the heat too high; if you do the eggs will become flaky and dry.
- Remove the pan from the heat while there’s still some liquid egg left, then this will disappear into a creamy mass as you serve the eggs and take them to the table.
Prep Time: 5minutes
Bake Time: 5 minutes
Serves: just for you – For more people, just multiply the ingredients accordingly. The method remains the same, but more eggs will obviously take longer to cook.
2 free range eggs lightly beaten
Salt and freshly milled black pepper
20g (a knob) of butter
A little crème fraiche or cream for a treat
- First – the pan goes onto a medium heat.
- Season the lightly beaten eggs with salt and pepper.
- Add a heaped teaspoon of butter goes into the pan and swirl it around so the base and sides are moistened.
- When it begins to melt and foam, pour in the eggs and start to stir.
- As the eggs begin to cook keep on stirring, getting into the corners of the pan with the pointed end of the spoon.
- Be patient and continue to scramble until three-quarters of the egg is a creamy solid mass. At this point remove the pan from the heat and add the remaining butter (about a teaspoon).
- Add a hint of luxury with a little splash of cream or crème fraîche – or even smoked salmon flakes. The eggs will carry on cooking in the heat of the pan until there is no liquid left. Serve quickly. And that’s all there is to it!