Try these 10 expert techniques for the best scrambled eggs of your life
Scrambled eggs are — for all intents and purposes — perhaps the simplest, most immediately accessible preparation for a slapdash weekday morning. In addition to typically taking no more than five to 10 minutes to prepare, they don’t call for much more than butter, oil and some simple seasonings.
Scrambled eggs are a generally healthful, protein-forward-forward way to go about starting your day. While there is some excitement or fanfare associated with poached eggs or an omelet, scrambled eggs for breakfast can sometimes feel uninspiring. They can be flat, overcooked and a little pedestrian in comparison.
Over the years, there have been scores of articles that promise industry secrets and amazing tips to ensure the creamiest, softest, most amazing scrambled eggs ever, demonstrating that there is clearly a chasm between “good scrambled eggs” and “the scrambled eggs that I’m capable of making.” But that doesn’t have to be the case any longer.
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Here are 10 rules of thumb to close the gap and start enjoying the breakfast you deserve:
Some swear by oil, but I always use unsalted butter for scrambled eggs. Wait for it to melt and foam before adding eggs.
As far as cooking the eggs themselves, keep the heat low and using a circular, fluid gesture with your wrist, fold the egg over itself, making sure you’re scraping the sides, incorporating any errant cooked eggs clinging to the sides or walls of the pan. Don’t put the heat too high, don’t dry out the eggs and don’t over season! A slow scramble is almost always preferred.
How professional chefs make scrambled eggs
Some “fussier” practices involve alternating between stirring off-heat and on-heat in 30-second intervals a la Gordon Ramsey, or Martha Stewart’s method of using clarified butter, which is a great fat to use for scrambled eggs. Anthony Bourdain was a fan of a “figure eight stir” when making scrambled eggs, which is really helpful in terms of giving a visual of precisely how to stir or manipulate the eggs while they cook.
“The best way to make scrambled eggs is to make them very soft, so low flame and lots of butter, finished with a sea salt,” professionally trained chef Joseph Cuccia, formerly of 17 Summer Restaurant in Lodi, NJ, told Salon Food. Cuccia also added “but for a non professional approach, I can never say no to a frittata.”
Generally, you want to keep your eggs soft, gentle and succulent, with a tender curd. There are myriad ways in which to achieve this. Try out different methods and see what fits best for your family, your tastes and proclivities. And if scrambled isn’t your favorite … maybe take Cuccia’s advice and explore the realm of frittatas?
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