Scrambled eggs will ‘cook in under 1 minute’ and be ‘silkier’ if you only use 1 ingredient

Scrambled might seem like a super easy breakfast option, but according to one expert chef, this simple dish can go “horribly wrong” in no time.

In an on the page , chef Frank Proto divulged his method for “a perfect plate of glistening, silky, creamy scrambled eggs, not the fluffy, dry or burnt kind” while also admitting there’s a cooking technique that many might not be aware of, which focuses on achieving creaminess rather than fluffiness in the eggs.

Frank said: “My perfect scrambled eggs are creamy and silky, not fluffy. I don’t like fluffy. My secret to perfect scrambled eggs is just butter, timing and a little bit of love.”

To whip up Frank’s ideal scrambled eggs, gather three eggs, a pack of unsalted butter, and salt and pepper for seasoning.

Frank’s initial advice is to remove the eggs from the fridge about 15 to 20 minutes before starting to cook. He claimed: “Not only do they whisk better, but they also cook a little quicker.”

Next, crack three eggs into a mixing bowl and blend them thoroughly with a fork. Frank elaborated: “I always whisk my eggs with a fork as it won’t incorporate too much air into the eggs. That way they will stay nice and silky and not fluffy.”

Beat the eggs until they’re just combined to prevent extra air from entering the mixture, then prepare to cook.

Frank’s top tip for scrambled eggs is to have all ingredients and equipment within arm’s reach, as this cooks extremely quickly. He said: “Scrambled eggs can take under a minute to cook so it’s really important to have everything you need laid out in front of you. I have my butter, seasoning, and a towel in case I burn my hand, plus I have my egg mixture ready to go.”

Before cooking the scrambled eggs, Frank preheats a non-stick pan until it’s “nice and hot”, then adds some fat to the pan.

He said: “Believe it or not, if you don’t preheat this the eggs tend to stick. I like to preheat my pan, get some oil or fat in there, and then cook my eggs.”

With the pan on medium heat, Frank adds a dollop of butter, letting it melt slightly until the pan is fully coated. He said: “I don’t care if the butter is fully melted, I just want it to coat the pan before I put my eggs in.”

Next, Frank adds the eggs and immediately adds salt to the liquid mixture, allowing it to melt into the eggs and add plenty of flavour.

Frank then used a spatula to gently coax the eggs towards the centre, continuously stirring them. At this stage, Frank mentions that the texture of the scrambled egg curds is entirely up to personal preference. He states: “You can have big sulky curds or small curds, it’s fully up to you but I like curds to be a little on the larger side.”

Once the eggs have reached a non-liquid state, it’s essential to stop cooking to prevent overcooking. Now, it’s time to serve the scrambled eggs on a plate.

With the eggs plated, Frank recommends adding more butter to elevate the dish. He said: “At this point, people might disagree with me, but I like to add a little bit more butter and spread it around to let the butter melt into those eggs.”

As the butter melts, it will infuse the scrambled eggs with a rich creaminess, making them “richer than they already are and taste great”, according to Frank.

With the dish complete, Frank proudly presents his “restaurant quality” scrambled eggs. He said: “Fluffy eggs are overrated. Try making these buttery scrambled eggs and you’ll never go back to fluffy eggs again.”