MasterChef judge Andy Allen shares secret to “restaurant quality” scrambled eggs
MasterChef Australia judge Andy Allen has shared his cooking tricks to make the perfect “restaurant-quality” scrambled eggs in just 10 seconds.
The co-owner of Three Blue Ducks said that how he makes scrambled eggs for breakfast is one of the most common questions he gets asked.
You only need three simple ingredients, which are eggs, salt and oil.
“We call them ‘the 10 second eggs’,” Andy said in a 'how-to' MasterChef video.
To make one serve of fluffy scrambled eggs, he whisked two eggs in a bowl and seasoned them with a pinch of salt after the eggs have a “smooth” consistency.
“Here's the trick, we want a nice hot pan,” Andy explained.
“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.”
Andy then poured the mixture into the pan over high heat, and as the curds started to form, he expertly 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.
“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.
Photo credits: Ten