How to make perfectly fluffy scrambled eggs, a chef’s guide

Living Well | Tianna Nadalin | Posted on 26 August 2020

Make brunch great again with chef Mark Fitzgerald’s guide to perfect scrambled eggs.

One of the best things about the weekend is being able to cook up a feast. And what better way to treat yourself in lockdown than with a plate of perfectly fluffy scrambled eggs and mouthwateringly crispy bacon. But while the deliciously humble egg and bacon brunch might be easy to cook if you have the right ingredients and technique, it it also easy to get wrong, ending up in a watery or rubbery mess.

To help you make brunch great again, we asked RACV Noosa Resort sous chef Mark Fitzgerald to share his top tips for nailing the ultimate cafe-style scrambled eggs and bacon.

A plate with bacon and eggs on toast


Secret to perfectly fluffy scrambled eggs


What eggs should I use?

The key to nailing any egg dish is to always use the freshest eggs you can find. “If you can get free-range non-battery farmed eggs, they’ll be a lot better,” Mark says. “They have a lot more flavour and the yolk is richer in colour.”

Pan or pot?

Mark says you have more control over your scrambled eggs if you cook them in a pan. “And non-stick is definitely easier.”  

What is the best way to beat the eggs?

Mark says it doesn’t matter if you use a whisk or fork, you just want to make sure your eggs are well incorporated. That means there shouldn’t be any bits of unbeaten yolk or clumpy egg white. 

How many eggs do I whip up?

He says to allow two eggs per person, give or take. On Father’s Day, though, you may as well throw in an extra or two, just in case.

What are the best things to add to scrambled eggs?

Mark prefers his eggs au naturale, but he acknowledges many people like to jazz it up with some extras. You can keep things simple by adding milk, butter or cream, or mix it up with some grated sharp cheese – such as parmesan or goat’s fetta. If your dad is a fan of spice – try adding in some Sriracha, chilli flakes or fresh chilli. Or, for a Mediterranean spin, try some pesto. 

But if you want to, as they say on MasterChef, take your eggs to the next level, go for some truffles.

“It’s truffle season in Australia at the moment so, if you can afford them, they’re great,” Mark says. “If you can’t get your hands on fresh, you can buy truffle salsa – which is a combination of truffle oil and mushroom mixture. It gives the impression of truffle without the expense.” 

Scrambled eggs
Bacon in a pan


Why do my scrambled eggs sometimes end up watery?

If you’re adding milk or cream to your scrambled egg mix, watery eggs could be a sign that you’re cooking them too quickly.  “If your eggs are too hot, sometimes the cream or the milk can split and separate, which looks a bit unsightly.” 

He says warm your pan over a medium heat, but turn down to low as soon as you add your eggs.

Why are my eggs rubbery?

If you end up with hard or rubbery eggs, it means you’ve cooked them too long. For beautifully silky scrambled eggs, Mark says to cook them until they are 80 per cent done. Remove from the heat and let the residual heat do the rest while you serve.

What is the best bacon to serve with your eggs?

When it comes to bacon, Mark says it all depends on personal preference. “I prefer streaky bacon, which generally comes in longer rashers and has a bit more fat,” he says. “I also really like speck, which is a smoked bacon. It’s a bit richer and has a more intense flavour. It normally comes in a block that you can cut yourself.” 

Do you add oil or butter to the pan?

Neither. Mark says the bacon should release enough fat that you don’t need to add any more. “I always like to cook my bacon first then do the scrambled eggs in the same pan so that you get a bit of that flavour through them.”

Scrambled eggs and bacon
Scrambled egg and bacon on toast

Mark Fitzgerald’s go-to recipe for perfectly fluffy scrambled eggs

  1. Allow roughly two eggs per person.
  2. Add a pinch of salt and some freshly cracked pepper and give the eggs a quick whisk with a fork in a bowl.
  3. Heat up a non-stick frying pan over medium heat.
  4. Throw in a couple of knobs of butter and let that start to bubble. 
  5. Reduce the heat to low and add in your eggs, as well as a little more salt and pepper (if you like). If your eggs hiss and spit when they hit the pan, it’s too hot. You want the cooking process to be very gentle – you don’t want any crusty or burnt bits around the edges.
  6. As the eggs start to set at the edges of the pan, gently push them towards the centre of the pan with a spatula, allowing the runny egg to flow into the gaps. The eggs should start to form nice, silky ribbons of cooked egg.
  7. If you want to fold in any extra flavours – now is the time. Mark likes creamy goat’s cheese or Philadelphia. You could also try fresh chilli if you like heat or sweet chilli if you like that sweet/salty combo. It’s up to your imagination – there are no real rules when it comes to what you add. 
  8. Keep going until the eggs are 80 per cent cooked then turn off the heat. They will continue to cook the rest of the way in their own heat while you serve them. This will ensure they are not hard or rubbery when you eat them.
  9. Serve with more cracked pepper and whatever sides you feel like.

 
Save on ingredients 

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