Michelin-starred chef's 'gentle' method for perfect scrambled eggs every time

Paul Foster, the Michelin-starred chef behind restaurant Salt and who has worked at renowned restaurants such as Le Manoir aux Quat' Saisons and Restaurant Sat Bains, is now sharing his expert advice on how to cook eggs. He said he strove to take British ingredients and make them shine.

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.

"British Lion eggs are just a joy to cook with - quick, versatile and consistently delicious. Whether it's a simple breakfast of perfectly scrambled eggs or a more refined dish, they deliver on flavour and nutrition every time. Eggs are one of the most affordable and nutrient-rich ingredients we have, packed with high-quality protein, vitamins and minerals."

Paul Foster's three tips for cooking eggs

Poached eggs - He advised: "Only the freshest British Lion eggs will give that neat, plump poached finish. Keep the water just below a simmer, no rolling boil, and you'll achieve a beautifully tender egg without the need for vinegar."

Scrambled egg - He said: "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."

Omelette - He explained: "To make a delicious omelette, start with a hot, non-stick pan and work the eggs quickly until evenly cooked. As soon as the base sets, roll it while still creamy in the centre for a classic, elegant omelette with no colour on the outside. If you find folding a challenge, why not serve it open to avoid the risk of it turning into a scramble."

Paul added: "As well as cooking eggs well, there are plenty of ways to serve them which takes basic methods and turns them into restaurant-quality meals. Just because a dish is simple, it doesn't mean it can't be special."

Paul Foster's open omelette of prosciutto served with a tomato salad

Paul said: "British Lion eggs make the perfect base for an omelette and serving it open means it's much easier to cook accurately, as you can avoid the difficult rolling in the pan. The ham adds a salty delicious fattiness to the eggs (I like using Coppa ham, but prosciutto will work too), which is freshened up by the sweet and sharp tomato salad. Tomatoes are best in season, and I prefer to use Isle of Wight tomatoes for this dish when I can."

Ingredients

Serves 2 to share

Omelette

• 4 British Lion eggs
• 20g extra virgin rapeseed oil
• 20g butter
• 6 slices of prosciutto
• 1 tbsp chopped Tarragon
• 25g rocket

Salad

• 200g cherry tomatoes, I prefer to use Isle of Wight tomatoes when in season
• 1 small banana shallot, peeled
• 1 chicory
• 2 baby courgettes
• 50g white wine vinegar
• 30g extra virgin rapeseed oil

Salt and pepper to season

Method

• Cut the tomatoes in half, slice the shallot thinly, and slice the courgette into 5mm rounds. Place all the ingredients into a bowl. Add the vinegar, oil, pinch of salt and a twist of black pepper. Mix gently and leave to sit for 5-10 minutes for the vegetables to lightly cure.
• Cut the core off the chicory and separate the leaves, wash in cold water, drain and keep to one side.
• Crack the eggs and beat well in a bowl until there are no traces of the white, season with salt and pepper. Stir in the tarragon.
• Heat a large non-stick pan on a medium to high heat, add the oil and the butter and bring to a gentle foam without colour.
• Add the egg to the pan and stir with a spatula, working the set curds into the centre, whilst allowing the omelette to form again between stirring.
• For the perfect baveuse finish turn off the heat when there is still a soft liquid on top of the egg, yet it is still holding its form.
• Release the edges of the omelette from the sides of the pan, carefully place the slices of ham on top spread evenly and allow them to warm gently.
• Carefully slide the omelette onto a warm large plate and add the rocket on top.
• Mix the chicory through the tomatoes and serve in a bowl on the side.

Paul Foster's British frittata

Paul said: "Made with British Lion eggs this take on a frittata celebrates British seasonal autumn ingredients. The sweetcorn and butternut squash add a natural sweetness, are quick to cook and the dish is perfect for the family to share - it's packed with nutritious ingredients too."

Ingredients

Serves 4 (with a side salad)

• 6 large British Lion eggs
• 20g sunflower oil
• 20g butter
• 100g grated British hard cheese (Snowdonia cheddar or Lincolnshire poacher)
• 1 small onion peeled and diced
• 1 clove garlic, crushed
• 5 sprigs thyme picked
• 100g diced butternut squash
• 50g pre-cooked sweetcorn
• 3 tbsp double cream
• 1 tbsp chopped parsley

Salt and pepper to season

Method

• Pre-heat the oven to 180C fan/ 200C non-fan
• Season the butternut squash and drizzle with a small amount of the oil, bake in the oven for 8-10 minutes until a knife just goes through.
• Add the oil and butter to a non-stick pan and warm over a moderate heat.
• Crack the eggs into a bowl and beat well with a whisk until no whites are showing, mix in the cream, then season with salt and pepper.
• Chop the thyme leaves and add to the pan with the onion and garlic, sweat without colour for 2-3 minutes, add the butternut squash and the sweetcorn.
• Pour the British Lion eggs into a pan and give a little shake to ensure ingredients are spread evenly add the cheese and parsley after one minute and stir once gently.
• Allow to cook gently for 5 minutes without stirring.
• The top should still be slightly liquid in consistency, place the whole pan in the oven to finish off cooking for 4-5 minutes.
• Remove from the oven and check it is cooked in the centre with a knife.
• Carefully slide onto a wooden board and serve in the middle of the table with a side salad.

Paul Foster's scrambled egg and mushrooms on charred sourdough

Paul said: "Soft scrambled egg with smoky charred toast and earthy wild mushrooms combine to deliver a delicious light meal that is still comforting for the autumn months. It's packed with protein and takes less than 10 minutes to prepare."

Ingredients

• 4 British Lion eggs
• 2 slices of sourdough bread
• 200g sliced wild mushrooms (preferably Shitake and Oyster)
• 50g butter
• 50g extra virgin rapeseed oil
• 2 tbsp chives, finely chopped
• 1 clove garlic, peeled and chopped

Serves 2

Salt and pepper to season

Method

Heat a frying pan to a high heat, rub the garlic clove over the sourdough, lightly drizzle with oil.

Char the toast in the pan on both sides to get a nice dark brown colour and smoky flavour.

Crack the British Lion eggs and beat in a bowl until no white is showing, season with salt and pepper.

Place a saucepan on a low to moderate heat and add 40g of the butter, melt and then pour in the eggs.

Stir regularly to set the egg, maintaining a low heat, it should take 4-5 minutes to cook the eggs to a soft creamy texture.

Whilst the eggs are cooking put the frying pan back on the heat, add the oil, butter and garlic. When foaming add the mushrooms and cook on a high heat for 2-3 minutes until they are wilted and have a light golden colour. Season and drain on kitchen paper.

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.

Place the sourdough on the plate and spoon the scrambled eggs over the bread. Top with the mushrooms and finish with the chives to garnish.