Scrambled egg is one of the most popular breakfast dishes in the UK – but all too often they can come out of the pan too sloppy, hard or rubbery. We tried a chef’s recipe to get them perfect
There’s nothing quite like kicking off your day with a TikTok, and scrambled eggs remain a firm favourite due to their tasty flavour and satisfying nature. This breakfast classic is a delight on its own or paired with sides such as bacon, sausages, mushrooms or tomatoes.
However, sometimes they can end up too runny or rubbery straight from the pan. Even the most self-assured home chefs struggle to replicate the fluffy, perfectly cooked scrambled eggs served in restaurants or hotels. So, how do they achieve it?
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We decided to take a leaf out of the professionals’ book and test a chef-endorsed recipe. The Fallow Restaurant in Fallow, London – a Michelin-starred establishment – garnered over seven million views on TikTok after revealing their secret to the perfect scrambled egg breakfast.
Mirror reporter Lucy Marshall, who never starts her day without eggs, put the recipe to the test to see if it lives up to the buzz.
Typically, when I whip up scrambled eggs, they can turn out overly rubbery and lack the light, fluffy texture I’ve come to expect when ordering the dish at a restaurant.
After countless attempts to nail it, I was ready to throw in the towel and knew it was time for a recipe revamp. My plan was to whip up a breakfast for two, so I started by gathering all the ingredients I needed – six eggs, butter, salt and pepper, crème fraîche, siracha sauce and some sourdough bread.
I cracked six eggs into a large bowl – admittedly, I was disappointed when a small bit of shell fell into the mix and hoped this wasn’t an omen for how the rest of my cooking would go.
After fishing out the small piece of shell, it was time to get whisking. I seasoned the eggs with a pinch of salt and mixed further. Next, the recipe instructed me to add a knob of butter to a pan over medium heat.
Once the butter started browning, I poured in the eggs. The secret to perfect scrambled eggs, as highlighted by Fallow Restaurant chef Jack Croft, is to keep stirring continuously – a new arm workout and fluffy eggs? Count me in every morning.
I kept the pan on the heat for about three minutes, stirring the mixture until the eggs began to firm up slightly. I then removed the pan from the heat, stirred some more, before adding one tablespoon of crème fraîche to the mix.
I was apprehensive this would make the eggs taste like yogurt or cream but this trick has been praised repeatedly by chefs, including Gordon Ramsay.
I returned the pan to the heat for a few more minutes, stirring in the crème fraîche. The eggs already had a tantalising creamy texture that I was eager to taste.
I popped two slices of sourdough bread into the toaster and reduced the heat on the pan to a low setting.
Once the toast was ready, I slathered it with butter before piling on the eggs. The sight of the eggs cascading onto the toast was enough to make my mouth water.
It struck me that if this dish were served at a posh breakfast joint for £12, people would undoubtedly order it.
The recipe suggested finishing off with a light sprinkling of pepper, but I’m a big fan of this flavour enhancer – so I liberally covered the fluffy yellow dish with pepper before adding a dollop of siracha sauce for an extra kick.
Six eggs turned out to be the perfect amount for a satisfying breakfast; both pieces of toast (one for me, one for my partner) were smothered in the scrambled delight.
Taste test
As anticipated, the eggs were bursting with flavour. I won’t be going back after trying siracha sauce on my scrambled eggs – it’s now a breakfast staple – as it transformed my once plain scrambled eggs into a dish brimming with excitement and vibrant flavour.
The eggs were incredibly fluffy with no hard bits. While I don’t think the crème fraîche added much to the taste of the eggs, it certainly contributed to keeping the texture soft and light.
Sourdough and siracha sauce can be a bit pricey – I shelled out £2.90 for the sauce and £2.65 for the bread at my local Nisa store. But honestly, you could easily swap in an ordinary loaf of bread and it would taste just as scrumptious.
I only used a smidgen of sauce from the large tube so I reckon it will last a good while, but if you don’t have siracha, another spicy sauce lurking in your cupboard could be a fun alternative to try.
I’d absolutely recommend giving this recipe a whirl if you’re looking to jazz up your scrambled eggs – it’s a doddle to follow and takes less than 10 minutes to whip up.
Overall rating: 9/10.
