Whether you like them on sourdough toast or as part of a full English, scrambled eggs are a staple breakfast for many. However, despite the plethora of recipes online, it can be hard to perfect them. Overcooking is a common issue, resulting in a rubbery texture that isn’t pleasant.

Luckily, I asked a variety of chefs for their top tips and recipes to help Brits cook the perfect scrambled egg. While their recipes and flavourings differed, they all recommended adding one ingredient to the pan before cooking: butter.

1. Michel star chef Paul Foster

British Lion eggs are working with chef Paul Foster on his tips for cooking perfect eggs. His restaurant, Salt, earned Michelin stars, and he’s also worked at high-profile restaurants. He said: “As a chef, I’ve cooked with eggs every single day of my career, and I always look for the British Lion mark. It’s a guarantee that the eggs have been produced to the highest standards of food safety…For a luxurious, custard-like scramble, all you need with the eggs is butter.

“Work over the gentlest heat, letting the butter and eggs move slowly together. This patience allows the curds to form softly, creating the perfect texture.”

The expert also loves “soft” scrambled eggs with smoky charred toast and wild mushrooms and has shared his 10-minute protein-packed recipe.

Ingredients for two:

• Four British Lion eggs
• Two slices of sourdough bread
• 200g sliced wild mushrooms (preferably Shitake and Oyster)
• 70g butter
• 50g extra virgin rapeseed oil
• Two tablespoons of chives, finely chopped
• One clove of garlic, peeled
• Salt and pepper to season

Method:

1. Heat a frying pan to high heat, rub the garlic clove over the sourdough and lightly drizzle with oil.
2. Char the toast in the pan on both sides before cracking the British Lion eggs into a bowl and beating them, seasoning with salt and pepper. Place a saucepan on a low heat and add 40g of the butter, melt and pour in the eggs.
3. Stir regularly to set the egg, maintaining a low heat. It will take around four to five minutes to cook. While the eggs are cooking, put the frying pan back on the heat and add the oil and butter. When foaming, add the mushrooms and cook on high heat for two to three minutes until they are wilted. Season them well and drain on kitchen paper.
4. The expert said: “The egg is ready when it is still moist, just holds its own weight and doesn’t go flat when stirred. Turn it off just before it is ready, as the residual heat will finish the cooking.”
5. Place the bread on the plate, spoon the mushrooms over half of it, add the chives to the scrambled egg, spoon over the other half of the bread, and serve.

2. Mark McShane

Mark McShane, known for his culinary expertise in online professional development courses, has also shared his advice on achieving the perfect scrambled eggs.

The expert explained: “For the best scrambled eggs, it really depends on the style you prefer. For a creamy, slow-cooked French-style scramble, cook your eggs gently over very low heat with butter, stirring constantly, and take them off the heat while they’re still slightly runny so they finish cooking with residual heat. This produces a silky texture that’s perfect for anyone who enjoys indulgent, rich eggs.

“For a firmer, fluffier British-style scramble, cook over medium heat and stir more vigorously to incorporate air. This gives the eggs volume and structure, making them ideal for those who like a more substantial scramble that holds its shape on toast or alongside a full breakfast.”

The chef said both approaches produce “excellent results”, it just comes down to preference over soft or structured eggs.

3. Sudha Saha

Sudha Saha, Chef Patron at Spice Fusion restaurant in Worcestershire, also recommended adding butter to the pan. The expert said: “Basil, dill and chives are all great stirred into fluffy scrambled eggs. You can also raid your spice rack and add garlic powder, cayenne pepper or whatever you fancy to make them spicy.”

Ingredients:

• Three large eggs
• 1/8 teaspoon kosher salt
• Two tablespoons of milk
• Half a tablespoon of unsalted butter
• Salt and freshly ground black pepper
• Chopped chives

Method:

1. Beat the eggs with sand and milk in a bowl. Melt the butter in a nonstick skillet over medium-high heat until foamy.
2. Add the eggs and cook, stirring and scrambling gently with a silicon spatula, until large, fluffy curds form and eggs are fully cooked through.
3. The expert said this would take about three minutes. Season with salt and pepper, sprinkle with the chopped chives, and serve immediately.

4. Nikhil Mahale

Nikhil Mahale is the head chef at Farzi London, bringing over 23 years of global hospitality experience to the kitchen. Like the other chefs, Nikhil also recommends using butter to create soft, delicious scrambled eggs.

Ingredients:

• Two to three large eggs
• Four tablespoons of softened butter
• Half a teaspoon of chilli flakes
• Half a teaspoon of garam masala
• Half a teaspoon of curry powder
• Salt to taste
• Fresh coriander stem, finely chopped

Method:

1. Beat the eggs with a pinch of salt before mixing the chilli flakes, garam masala, curry powder and coriander stems into the butter and adding half to the pan.
2. In the pan, gently scramble the eggs over low heat until just set. Stir the other half of the butter through the warm eggs before serving.

5. Clare Coghill

Clare Coghill, chef-owner of Cafe Cuil, said: “When I worked in the Lighthaus cafe in London, I was taught by the head chef to whisk your eggs for at least two to three minutes until they are silky smooth with a layer of foam on top. No added salt or milk. Just keep it simple.

“When cooking in a pan, add a knob of butter until it begins to sizzle, then pour in your silky scramble and gently fold the eggs around the pan with a spatula. Finish off with a sprinkling of sea salt and chives.”

6. Niall Munro

Niall Munro, chef-owner of Birch, said: “I take three organic free-range eggs and whisk them in a bowl along with a pinch of salt. Add a knob of salted butter to the pan and let it melt at a low temperature.

“Bring up the heat and add your eggs. Fold for 10 seconds, then remove the pan from the heat. Let the pan’s residual temperature finish the eggs, and serve.”