How to make scrambled eggs

In this video we're going to look at scrambling eggs and we can use the method using a Banbury to actually cook the eggs in so I've got a pan here which has got some hot water in the bottom, stainless steel bowl we’ll just put some heat on that and start that to warm up, then we’re going to crack some eggs into our bowl and beat them up and then season them, so we are going to use three eggs, here just crack those, little bit a seasoning so I’ve got a little bit of sea salt going in there just a touch, a grind of black pepper, and I think the difference with making scrambled eggs this way in a Banbury against making them in a pan, you get much finer curds, so well whisked, nicely combined.

Now were going to use not a massive amount of butter, but partly what I want to do is just to grease the sides of the pan a little bit, so we’re going to melt some butter so that it runs down the side of the pan and then let the rest melt in the bottom and what I find is that little bit of butter around the edge there just stops the eggs sticking so much around the bowl. So we can then go in with our eggs and they’ll start to set around the edge of the bowl almost immediately, so we’re just going to get in there and whisk this, I’m getting little bits of egg through the mix and all we have to do is keep whisking this gently, we don’t need to over do it and this should give us a really nice fluffy, creamy scrambled egg.

Starting as the heat builds up there to scramble quite nicely now and as with most of the egg cookery you want to control the heat, so I’ve just lifted that bowl up slightly just to let some of the steam out, and I’m just working around the side there and I’m actually going to lift it out now because I think the residual heat that’s actually left in the bowl will almost finish cooking that through now, you don’t want it to be dry and that’s the sort of stage you want to take it and it would hold at that stage, you can check the seasoning and adjust as necessary, but I hope your able to see this gives you a nice, moist, tender scrambled egg but with a nice fine curd to it, and that’s our scrambled eggs cooking in the Banbury.

Find your next job as a Commis Chef here.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.