Scrambled egg

How do I keep my scrambled egg soft and moist without leaving it watery and uncooked?

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    Hannelie Kotze
    August 31, 2015

    The Heston Blumenthal way – in a well greased glass bowl over a pot of slowly boiling water. Sumptuous, takes a little longer but is worth the wait.

  • Hennessy Denise and John
    August 25, 2015

    Add some feta cheese and do not over cook keep them very soft will not get runny.

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    Nico Grobbelaar
    August 25, 2015

    We whisk our eggs with a dash of cream, melt lots of butter in the pan before adding the eggs.
    Stir constantly in long strokes so that the eggs form ribbons. when still moist, remove from the heat as they will continue to cook with retained heat. The result, creamy scrambled eggs, that have drawn comments from 5* chefs!

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    Laurian Botha
    August 25, 2015

    I don’t add anything to the eggs (very well scrambled) but salt and pepper. Then add it to a pan with already melted butter over a low heat (2)… Just stir with a spatula every now and again – it comes out beautifully smooth and tasty.

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    Sam Venter
    July 24, 2015

    Milk & cream will make the eggs heavy – use just a teaspoon or so of water per egg, cook with lots of butter over slow heat, stirring constantly, for super creamy eggs. Add sour cream or creme fraiche right at the end for the extra creaminess. There’s a Gordon Ramsay video on YouTube where he makes the ‘ultimate’ creamy scrambled eggs :)

  • Heather
    July 9, 2015

    Scrambled eggs – so easy, yet so difficult too! My best tip is to cook at a low heat, stirring slowly. Also, I use sour cream instead of milk for extra creaminess. Bon appetit!

  • Jessie Steenkamp
    June 19, 2015

    Add a bit of melted butter to the unscrambled eggs, and cook slowly at a lower temperature. That way it won’t dry out – but won’t be watery either!