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James Martin’s Saturday Morning is a weekly programme that offers audiences cooking tips and tricks. Last week, a new series of the programme was aired and today, September 11, was its second episode.
The chef explained: “The first thing you want to do is crack your eggs into your bowl.”
He took a glass bowl and cracked two eggs into it.
James continued: “When I learned the best scrambled eggs – and I actually learnt this from the late great Michel Roux Sr, who we sadly lost about two years ago – he taught me how to do these scrambled eggs.”
The chef then whisked the eggs in the bowl using a hand-held metal whisk.
“So the eggs must not brown whatsoever.”
When the butter had “foamed up” a little, James popped the eggs into the pan.
The chef explained: “And then you whisk.
“And whatever you do you don’t stop whisking.”
While continuing to whisk, James added a little cream to the eggs to enrich them.
The chef then took the pan off the heat and took a plate, before placing toast on the plate and adding the scrambled egg on top of it.
Finally, James chopped a green chilli finely and put the pieces on top of the scrambled egg on toast.
The chef recommended: “Leave the chilli seeds in.”
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