James Martin Scrambled Eggs

James Martin Scrambled Eggs recipe redefines the breakfast classic with pure indulgence. It is made with fresh free-range eggs, a generous amount of butter, and a splash of double cream. The result is a velvet-smooth, custard-like texture that melts in the mouth rather than becoming rubbery. It is perfect for a lazy Sunday brunch or a decadent start to the day.

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Why You Will Love This Scrambled Eggs Recipe:

• Unmatched Creaminess: The addition of double cream and the cooking technique ensures the eggs never dry out.
• Silky Texture: By cooking slowly and stirring constantly, you avoid hard, rubbery curds.
• Rich Flavor: Using plenty of high-quality butter gives the eggs a deep, savory taste that feels incredibly satisfying.

James Martin Scrambled Eggs Ingredients

• 5 large free-range eggs
• 50 g unsalted butter
• 2 tbsp double cream
• 1 pinch sea salt flakes
• 1 pinch white pepper (or black pepper)

How To Make James Martin Scrambled Eggs

1. Whisk the mixture by cracking the eggs into a bowl, adding the cream, salt, and pepper, and beating them together with a fork for 30 seconds until fully combined.
2. Melt the fat by placing a non-stick pan over medium heat and adding the butter, allowing it to foam slightly but not burn.
3. Start cooking by pouring the egg mixture into the pan and letting it sit undisturbed for 20 seconds until it just starts to set on the bottom.
4. Agitate the eggs using a rubber spatula to push the eggs from the edges to the center, repeating this motion constantly for 3 to 4 minutes.
5. Control the heat by removing the pan from the stove occasionally if the eggs are cooking too fast; the residual heat continues to cook them.
6. Serve immediately when the eggs look soft and slightly runny, as they will continue to firm up for 1 minute on the plate.

Recipe Tips

• Don’t overcook: The most important rule is to take the eggs off the heat while they still look wet. They carry on cooking for 1 to 2 minutes after plating.
• Use a spatula: Unlike a wooden spoon, a rubber spatula cleans the bottom of the pan effectively, ensuring no egg gets stuck and overcooked.
• Season well: James Martin advocates for white pepper in this dish as it provides heat without leaving black specks, keeping the eggs looking bright yellow.
• Butter is key: Do not skimp on the butter. It emulsifies with the eggs to create that rich, glossy finish.

What To Serve With Scrambled Eggs Recipe?

Serve these rich Scrambled Eggs atop a slice of buttered sourdough toast to catch the creamy curds. A side of smoked salmon or crispy bacon adds a salty contrast to the richness. Pair it with a hot cup of fresh coffee or a glass of orange juice.

How To Store Leftovers Scrambled Eggs?

• Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days.
• Cool down: Allow the eggs to cool completely for 20 minutes before sealing the container to prevent condensation.
• Avoid freezing: Scrambled eggs do not freeze well; the texture becomes rubbery and watery upon thawing.

How To Reheat Leftovers Scrambled Eggs?

Important Rule: Do not overheat. Reheating eggs can quickly turn them rubbery, so use gentle, short bursts of heat.

• Microwave method: Place the eggs in a bowl, cover loosely, and heat for 20 seconds at a time, stirring in between to prevent them from exploding or becoming tough.
• Stovetop method: Melt a small knob of butter in a pan over low heat, add the eggs, and stir gently for 1 to 2 minutes until warmed through.

FAQs

Why are my Scrambled Eggs watery?

Watery Eggs usually happen because they have been overcooked, causing the protein structure to tighten and squeeze out the moisture. It can also happen if you add vegetables like tomatoes or spinach that release water during cooking.

Should I add milk or water for Scrambled Eggs?

James Martin recommends cream for a rich texture. Milk can dilute the flavor and make the eggs separate, while water creates steam for fluffy eggs but lacks the luxurious mouthfeel of cream.

When should I add the salt on Scrambled Eggs?

There is a debate that salt breaks down eggs if added too early, but for this quick cooking method, adding it at the whisking stage helps dissolve the seasoning evenly throughout the mixture.

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• James Martin Lemon Muffin
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Scrambled Eggs Nutrition Facts

• Calories: 320 kcal
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 420mg
• Sodium: 350mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 14g

James Martin Scrambled Eggs

Recipe by Ella ThompsonCourse: Breakfast, Brunch, MainCuisine: British, AmericanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

320

kcal

James Martin Scrambled Eggs recipe creates the ultimate luxury breakfast. It uses plenty of butter and cream for a silky, custard-like finish. Cooked slowly and gently, the eggs remain soft and delicious. Serve on sourdough toast for a perfect start to the day.

Ingredients

• 5 large free-range eggs

• 50 g unsalted butter

• 2 tbsp double cream

• 1 pinch sea salt flakes

• 1 pinch white pepper (or black pepper)

Directions

• Whisk the mixture: by cracking the eggs into a bowl, adding the cream, salt, and pepper, and beating them together with a fork for 30 seconds until fully combined.
• Melt the fat: by placing a non-stick pan over medium heat and adding the butter, allowing it to foam slightly but not burn.
• Start cooking: by pouring the egg mixture into the pan and letting it sit undisturbed for 20 seconds until it just starts to set on the bottom.
• Agitate the eggs: using a rubber spatula to push the eggs from the edges to the center, repeating this motion constantly for 3 to 4 minutes.
• Control the heat: by removing the pan from the stove occasionally if the eggs are cooking too fast; the residual heat continues to cook them.
• Serve immediately: when the eggs look soft and slightly runny, as they will continue to firm up for 1 minute on the plate.

Notes

• Don’t overcook: The most important rule is to take the eggs off the heat while they still look wet. They carry on cooking for 1 to 2 minutes after plating.
  Use a spatula: Unlike a wooden spoon, a rubber spatula cleans the bottom of the pan effectively, ensuring no egg gets stuck and overcooked.
  Season well: James Martin advocates for white pepper in this dish as it provides heat without leaving black specks, keeping the eggs looking bright yellow.
  Butter is key: Do not skimp on the butter. It emulsifies with the eggs to create that rich, glossy finish.