MasterChef judge Andy Allen shares his simple tricks to make the perfect ‘restaurant-quality’ scrambled eggs in just 10 seconds – and why you should never use olive oil
- MasterChef judge shares tricks to make the scrambled eggs in just 10 seconds
- Andy Allen said his diners always ask him ‘how do you make scrambled eggs’
- The Australian celebrity chef said all you need are eggs, salt and oil
MasterChef Australia judge Andy Allen has shared his simple cooking tricks to make the perfect ‘restaurant-quality’ scrambled eggs in just 10 seconds.
The co-owner of Three Blue Ducks said one of the most common questions he gets asked at his restaurant is ‘how do you make your scrambled eggs for breakfast?’
The celebrity chef said all you need are eggs, salt and oil.
‘We call them “the 10 second eggs”,’ Andy said in a ‘how-to’ MasterChef video.
MasterChef Australia judge Andy Allen (pictured) has shared his simple cooking tricks to make the perfect scrambled eggs in just 10 seconds
To make the fluffy scrambled eggs, the celebrity chef said all you need are eggs, salt and oil
To make one serving of fluffy scrambled eggs, he whisked two eggs in a bowl until they have a ‘smooth’ consistency and then seasoned with a pinch of salt.
‘Here’s the trick, we want a nice hot pan,’ Andy explained.
He opted for grape seed oil because it’s better suited for cooking eggs at a higher temperature.
‘I’m using grape seed oil, which has got a high smoke point. You can also use rice bran or vegetable oil,’ Andy said.
‘We want to stay away from olive oil for this [dish] because we put the eggs in just before our oil starts to smoke.’
To make one serving of fluffy scrambled eggs, he whisked two eggs in a bowl until they have a ‘smooth’ consistency and then seasoned with a pinch of salt
Over high heat, Andy then poured the mixture into the pan and as the curds started to form, he quickly used a silicone spatula to move the eggs around
Over high heat, Andy then poured the mixture into the pan and as the curds started to form, he quickly used a silicone spatula to move the eggs around.
‘Have your spatula ready because this only takes 10 seconds,’ he said.
‘Eggs in to a nice hot pan… you can see that they’re just starting to cook around the outside, and in one kind of big smooth motion, we’re just moving the eggs.’
After 10 seconds, Andy said you should see the eggs are ‘just set’.
‘We take them out [of the pan],’ he said.
The chef said you can serve the scrambled eggs over toasted sourdough.
‘There it is, 10 second eggs, no excuses. All you’ll need is a hot pan, two eggs and 10 seconds, everyone can do that,’ he added.