Perfect Scrambled Eggs? I Don’t Think So

A famous chef demonstrates how to create “sublime scrambled eggs”, which are described as “perfect”:

I haven’t tried cooking them like that yet, but it doesn’t appeal to me: I like my scrambled eggs dry, not wet, which they emphasize. I beat a couple eggs in a bowl, throw some Tabasco sauce in if I’m the only one eating them, and fry them in butter (not margarine – I never use margarine). Sometimes I mix in milk, water, or cream. I stir them a lot while cooking. It takes about a minute or so to cook.

I will try the technique in this video though.

(via Lifehacker)

5 Replies to “Perfect Scrambled Eggs? I Don’t Think So”

  1. I don’t like this guy. I don’t like it that he doesn’t scramble the eggs up before he puts them in the pan and I really don’t like it when he touches the butter, then the drawer pull, drawer contents…

    He would be a pain in the ass to clean up after.

  2. Somewhere on the intertubes, there’s a video of Alton Brown, another famous TV chef, doing the same thing.

    bad scrambled eggs are one of my pet peeves. My eggs need to be very close to uniform colour. i’ll often pull out that little sinewy bit of whiteness before scrambling, because it won’t blend with the rest.

    My method, in inane detail:

    crack eggs into large measuring cup, just cause it’s there, not because i need to measure them. mix them slightly, add about 1-2 tablespoons of milk, sometimes even cream, to the mixture, and mix up some more until you get the uniform colour.

    place some butter on the pan, to your taste really, but you definitely need at least a spoonful. turn the stove to medium heat, and just at the point where the butter has fully melted, pour in the egg mixture.

    now is the crucial time in the cooking process. cooking bacon and toast at the same time often requires an assistant (wife) because you can’t leave the eggs alone for even a few seconds at this point!

    using a SPATULA, constantly stir the eggs very slowly. once they start to curdle, they have heated up enough that you can finish them off. turn the heat up to a little less than max. very quickly now, and very much constantly, you need to stir, fold, and shake the egg mixture. being careful to avoid letting that little thin layer of egg stick to the bottom of the pan. once the eggs are mostly solid, but still wet and soggy, turn off the heat, and continue for another few seconds.

    remove the eggs quickly from the pan to your plate as soon as you get to the totally solid but still moist stage. they will finish off the cooking process from there, and assuming you did everything correctly, you shouldn’t get that steamed, watery mess under your eggs that often turns people off from scrambled eggs cooked in this fashion.

    perfect scrambled eggs!

  3. I beg to differ, Mr Ramsay! The perfect scrambled eggs are cooked as follows:

    1. Break 3 eggs into bowl & add milk. Mix until colour is even.
    2. Melt margarine in pan (butter is unhealthy).
    3. Add egg mixture.
    4. Stir intermittently (enough to cook evenly but not too much).
    5. When they’re almost done, add cheddar cheese & mix in til melted.
    6. Put eggs onto plate with bread (normal, toasted or fried depending on my mood).

    Other stuff I might add depending on my mood:
    – sweetcorn
    – pepper
    – herb of some description
    – onion
    – NEVER salt. Salt bad.

  4. **seizure eyerolls**

    Butter is NOT bad. It a natural product, unlike margarine which is bucket-full of chemicals.

    Salt is not bad either. Salt is essential for waking up the taste buds so that the flavours of many seemingly-bland foods can be experienced.

    Moderation is key. Classifying foods as ‘good’ or ‘bad’ is the sign of an inept cook.

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