Then he suggests: ‘Heat a medium frying pan over a low heat, add a knob of butter and when foaming, pour in the eggs and leave for 60-90 seconds to begin to set.
‘Gently pull the egg from the edges, into the centre of the pan. Turn and tilt the pan so the runny egg takes up the available space and runs off the set egg, this gentle pulling will make egg “ribbons”.
‘Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two, this will let the egg gently finish cooking in its own heat.
‘To serve, place on top of 1-2 pieces of well buttered toast and finish with a sprinkle of fresh herbs if desired.’
The celebrity chef then goes on to say that one common mistake that people make is overbeating the eggs during the whisking process.
‘Don’t be rough and move the eggs too much, light gentle movement will help the eggs stay light and not break up,’ he adds.
Other mistakes include cooking the eggs at too high a heat - and cooking them for too long.
‘Don’t let your pan get too hot, if the pan is too hot the eggs will cook too quickly, burn and rather than be lovely and light, have a rubbery texture,’ Manu says.
He adds: ‘Don’t overcook the eggs, this will also make them tough and rubbery. Remove them from the heat when still a little wet in places. The residual heat from the pan and the eggs will finish cooking them through.’
And if you’re looking or scrambled eggs with a twist, Manu has some other suggestions! For more decadent eggs, Manu suggests placing six or so eggs in a glass jar with a piece of truffle. ‘This will infuse the eggs with the truffle flavour, then, finely grate some of the truffle over the eggs just before serving,’ he adds.
Or for ‘Asian style eggs’, Manu suggests adding 20ml of water and 10ml of light soy sauce instead of milk to the eggs and finish with Japanese mayonnaise, crispy shallots and a dash of sriracha or a drizzle of chilli oil. YUM!
Now, someone get us some eggs!
