We earn a commission for products purchased through some links in this article.

If you can crack perfection in your scrambled eggs, you’re basically halfway to becoming a pro chef. You may think this is far fetched, but how well a chef cooks their eggs can determine just how skilled they are. 

Tortured, rubbery eggs will be the thing of the past. Our recipe achieves the perfect balance of buttery, silkiness against tender, fluffy curds. We’ve topped ours with smoked salmon as it's the perfect salty edge to sit against the creamy goodness sitting below. If you’re feeling extra bougie, why not finish with a sprinkling of freshly chopped chives. 

Our recipe follows five main rules - fat, heat, leave, stir, serve. 

Fat Always use butter with a little olive oil. Butter can burn very easily, giving your eggs a horrible bitter taste. Adding a little oil into your butter allows you to bring the butter to a higher temperature without it burning. 

Heat It’s crucial for your pan to not be scorching hot. Eggs need very little heat to cook, so slow and steady wins the race. If the pan is too hot, you might end up with rubbery eggs. 

Leave By leaving your eggs to meet with the heat of the pan for 15 seconds, will create larger egg curds that enable the eggs to start to scramble. 

Stir There’s no need to stress and stir the eggs vigorously. Gentle and continuous stirring of the eggs and ensuring to scrape the entire surface of the pan will result in your eggs being fluffy and silky. 

Serve This is by far the most important step. Serve and eat! Make sure to eat those eggs when they’re nice and hot as cold scrambled eggs are the WORST. We recommend getting the toast ready before you get the eggs in the pan. This way you don’t need to juggle tasks and nothing gets burnt or goes cold. 

If you'd rather miss the double cream, milk will work just fine.