Michelin-Starred Chef Reveals the One Essential Ingredient for Perfect Scrambled Eggs

Chef Paul Foster Shares His Egg Cooking Mastery

Paul Foster and His Culinary Journey

Paul Foster, a celebrated chef renowned for his restaurant, Salt, which has earned Michelin stars, shares his culinary wisdom through engaging cooking tutorials. With experience at prestigious establishments like Le Manoir aux Quat’ Saisons and Restaurant Sat Bains, Foster emphasizes the power of high-quality ingredients and their flavors. Currently, he invites home cooks to elevate their everyday meals by mastering the art of cooking eggs.

The Quality of Ingredients

Paul Foster is a firm advocate for selecting ingredients with care. “As a chef, I’ve cooked with eggs every single day of my career,” he states. He emphasizes the importance of sourcing British Lion eggs for their superior quality and safety standards.

“British Lion eggs are not just a joy to cook with”, he asserts. “They’re versatile, affordable, and nutrient-rich, packed with high-quality protein, vitamins, and minerals.” This dedication to utilizing the best ingredients is reflected in the flavors and textures he creates in the kitchen.

Paul Foster’s Tips for Perfect Eggs

1. Poached Eggs

For a perfectly poached egg, Foster insists on using the freshest British Lion eggs. “The key is to maintain the water just below a simmer, avoiding a rolling boil,” he advises. This method ensures a tender finish without relying on vinegar, enabling the egg to keep its desirable shape.

2. Scrambled Eggs

For a luxurious, custard-like scramble, Foster recommends using just butter alongside the eggs. He advises cooking over very gentle heat, allowing the butter and eggs to meld slowly and form soft curds. “Patience is key for achieving the perfect texture,” he notes.

3. Omelettes

When it comes to making a classic omelette, Foster suggests using a hot, non-stick pan and working the eggs quickly until they are evenly cooked. “Roll it while it’s still creamy in the center,” he adds, encouraging cooks to embrace an open omelette to avoid the challenge of folding.

Transforming Basics into Fine Meals

Foster believes that while mastering techniques is essential, creativity in serving can turn simple dishes into restaurant-quality meals. He notes, “Just because a dish is simple doesn’t mean it can’t be special.”

Recipes from Paul Foster

Open Omelette of Prosciutto with Tomato Salad

Ingredients:

• 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 (preferably Isle of Wight)
  • 1 small banana shallot
  • 1 chicory
  • 2 baby courgettes
  • 50g white wine vinegar
  • 30g extra virgin rapeseed oil
  • Salt and pepper to taste

Method:

1. Cut tomatoes in half, slice the shallot and courgettes, mixing all with vinegar, oil, salt, and black pepper. Let sit for 5-10 minutes.
2. Prepare chicory leaves for serving.
3. Beat the eggs in a bowl with salt, pepper, and tarragon.
4. Heat a large non-stick pan, adding oil and butter. Cook eggs, stirring gently to form curds.
5. For a creamy finish, turn off heat while the top remains soft.
6. Place prosciutto on top, slide the omelette onto a warm plate, and garnish with rocket.
7. Mix chicory with the tomato salad and serve on the side.

British Frittata

Made with fresh seasonal ingredients, this dish celebrates the flavors of Britain.

Ingredients:

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

Method:

1. Preheat oven to 180C fan/200C non-fan.
2. Season butternut squash, drizzle with oil, and bake for 8-10 minutes.
3. Warm oil and butter in a pan, adding onion and garlic to sweat for 2-3 minutes before adding squash and sweetcorn.
4. Beat together eggs, cream, salt, and pepper. Pour over the mix in the pan.
5. Cook on the stove for 5 minutes, then transfer to the oven for 4-5 minutes until set.

Continuing to innovate while cherishing quality ingredients, Paul Foster inspires home cooks to explore the versatility of eggs, transforming everyday meals into impressive culinary experiences. Through his guidance and expertise, anyone can create delightful dishes that are not only satisfying but also easy to replicate at home.