The debate that has had chefs in a scramble for centuries was finally settled tonight as the much coveted Clarence Court Crown for the best scrambled eggs method was awarded to Rose Prince. Hosted by food writer and MasterChef critic William Sitwell, prompted by one disappointing breakfast dish too many, the Clarence Court Great British Scrambled Egg Challenge assembled a panel of Britain’s finest chefs and food experts to blind taste eight different methods of cooking up the comforting staple. From the heat of the pan to the type of utensil, no egg was left unturned – or indeed folded or whisked. The food lovers rated each on appearance, flavour and texture whilst debating whether to hold the milk, add dollops of crème fraiche or lashings of cream, whether microwaveable eggs from a bag is ever acceptable and whether or not to break the eggs straight into the pan. In a cracking tie breaker, Rose Prince was crowned winner. Rose Prince said: “I am honoured to be crowned champion of the Clarence Court Great British Scrambled Egg Challenge. I have always believed that scrambled eggs should be as simple as they are comforting. Use nothing but eggs and butter and the secret is to start the recipe with eggs and unmelted butter in a cold pan. If you can, use a wooden fork and only season at the end.” Host William Sitwell said: “How to cook scrambled eggs is one of Britain’s biggest culinary conundrums with countless restaurants failing to hit the mark. Tonight was all about cracking the code to the perfect plate of scrambled eggs and I was delighted to name Rose Prince as the winner of the challenge. “ Adrian Gott, CEO of Clarence Court said: “Whichever way you prefer to scramble eggs, the rich, golden yolks of Clarence Court’s fabulous eggs by fabulous birds are bound to produce a superior flavour, appearance and texture to your dish. I like mine on toasted sourdough with halved cherry tomatoes and a sprinkling of cracked black pepper. Warming and comforting as the night’s draw in.”
Allow 2 eggs per person minimum. You will need a non stick pan, and ideally a wooden fork similar to that used for making risotto. Serves 2. Ingredients:
Method: 1. Have a warmed dish ready. Crack the eggs directly into the pan and add the butter. Place the pan over a low heat and beat with the fork or a whisk until the butter melts. Do NOT add any salt at this stage because it will flatten and take the lightness out of the eggs. 2. Turn the heat up to medium and continue to stir - not too fast. As the eggs ‘catch’ on the base of the pan, scrape and stir until you have a partially runny mix, then remove the pan from the heat. Continue to stir and scrape slowly. The result needs to be wet, but stand by itself - if the eggs are still too runny, briefly returns the pan to the heat. 3. This way there is no need to add cream to prevent them over cooking. Once the eggs are scrambled to perfection, you can add a pinch of salt, stir once then transfer the eggs to the warmed dish, ready to serve.
