The debate that has had chefs in a scramble for centuries was finally settled when the much coveted Clarence Court Crown for the best scrambled eggs method was awarded to Rose Prince.
“I am honoured to be crowned champion of the Clarence Court Great British Scrambled Egg Challenge. I have always believed that scrambled eggs should be as simple as they are comforting. Use nothing but eggs and butter and the secret is to start the recipe with eggs and unmelted butter in a cold pan. If you can, use a wooden fork and only season at the end,” commented Rose.
Hosted by food writer and MasterChef critic William Sitwell, prompted by one disappointing breakfast dish too many, the Clarence Court Great British Scrambled Egg Challenge assembled a panel of Britain’s finest chefs and food experts to blind taste eight different methods of cooking up the comforting staple.
The food lovers rated each on appearance, flavour and texture whilst debating whether to hold the milk, add dollops of crème fraiche or lashings of cream, whether microwaveable eggs from a bag is ever
acceptable and whether or not to break the eggs straight into the pan.
Winning scrambled egg recipe by Rose Prince
Allow 2 eggs per person minimum. You will need a non stick pan, and ideally a wooden fork similar to that used for making risotto.
5 medium sized free range or organic eggs
80g good quality salted butter, cut into dice
Maldon sea salt
1. Have a warmed dish ready. Crack the eggs directly into the pan and add the butter. Place the pan over a low heat and beat with the fork or a whisk until the butter melts. Do NOT add any salt at this stage because it will flatten and take the lightness out of the eggs.
2. Turn the heat up to medium and continue to stir – not too fast. As the eggs ‘catch’ on the base of the pan, scrape and stir until you have a partially runny mix, then remove the pan from the heat. Continue to stir and scrape slowly. The result needs to be wet, but stand by itself – if the eggs are still too runny, briefly returns the pan to the heat.
3. This way there is no need to add cream to prevent them over cooking. Once the eggs are scrambled to perfection, you can add a pinch of salt, stir once then transfer the eggs to the warmed dish, ready to serve.