Jamie Oliver reveals one mistake you're making with scrambled eggs as he shares 'perfect' method

Jamie Oliver
-Credit: (Image: Ken McKay/ITV/REX/Shutterstock)


As one of the easiest and tastiest breakfast dishes, scrambled eggs on toast is a brunch classic and a go-to for many at the weekend.

Although everyone has their own individual way of making it, chef Jamie Oliver has revealed we're making our eggs all wrong. According to the expert, you don't actually need milk or cream to make fluffy eggs.

In a video called "How to Make Perfect Scrambled Eggs" the celebrity chef praises the recipe as it's so "quick to cook" and perfect for when in a hurry. When it comes to which type of eggs to use, Jamie explained: "The chicken egg is the most delicious and cheap form of brilliant protein on the planet - fact."

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He went on: "They have loads of micro-nutrients and they're so quick to cook," before adding that barn eggs are "the way to go" as they're organic and free range. On the other hand, he made it clear he "hates factory eggs".

To make Jamie Oliver's perfect scrambled eggs, start by whisking your eggs together in a bowl with a little salt. Grab a saucepan and add a generous knob of butter on a medium heat.

Pour the eggs into the saucepan and move the eggs around quickly, roughly every five seconds with a spatula, reports the Mirror.

"Some people put milk in, some people put cream in, but if you cook it right you don't need any of that," Jamie said. He shared how you can avoid overcooking the eggs - by pushing the eggs to one side of the pan, and also highlighted that even when off the heat, the eggs will continue to cook as the pan will still be warm.

Following his recipe, the chef shared: "Spoon your scrambled eggs onto slices of toast. Butter the toast if you like, but remember the eggs already contain a knob of butter. The result? Completely beautiful but still soft in texture. So, English eggs are done - soft, gorgeous, delicate."

He also divulged tips for creating French and American-style scrambled eggs, noting this particular technique is a winner for aficionados of classic English eggs. An exquisite standalone meal or as part of an indulgent full English breakfast, these eggs will no doubt become the talk of the breakfast table.

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