Soft scrambled eggs
Everything starts in a cold pan, and the eggs come off the heat as often as they're on it. That on-off cycle is the entire technique — it keeps the eggs from ever getting hot enough to tighten, so they stay custardy instead of turning into firm curds sitting in liquid.
I've cooked eggs this way for months. It's more or less Gordon Ramsay's method — I watched it a long time ago and it stuck.
What you'll need
- 2 eggs
- Butter, two decent knobs
- Salt
- Black pepper
- Chilli flakes, if you like the heat
- Coriander
- 2 slices of sourdough
A silicone spatula, and a saucepan rather than a frying pan — the deeper sides give you something to stir against.
The recipe
Start cold
Crack both eggs straight into a cold saucepan and add the butter. No beating beforehand — it comes together as you stir.
Very low heat, and stir
Put the pan on the lowest flame you can manage and start stirring with the spatula. Keep it moving from the start.
30 seconds on
After about 30 seconds on the heat, take the pan off.
30 seconds off, still stirring
Keep stirring off the heat for another 30 seconds. The residual warmth in the pan is still cooking them — this is where the texture is made.
Repeat four or five times
Back on for 30, off for 30. Four or five cycles, depending on the consistency you like. Stop while they're still custardy and just loose — they set a little more on the plate.
Toast the sourdough
Get the two slices toasting while the cycles are going.
Assemble
Spread the eggs over the toast. Season with salt, black pepper, and chilli flakes if you want the heat. Top with coriander.
Notes
Salt from a height — the higher hand spreads it evenly instead of landing it all in one spot.
The cycling looks fussy written down, but it's less work than it reads. You're stirring continuously either way; the pan just moves on and off the ring while you do it.