How to make silky scrambled eggs: Use chef’s easy two-step method for ‘best’ results

According to Egg Info, scrambled eggs are the most popular way to eat eggs in the UK, with nearly half of Brits (49 percent) naming it their favourite egg dish.

Despite its popularity, making scrambled eggs can be a challenge. Fortunately, professional chef and culinary instructor Frank Proto has shared a step-by-step guide on Epicurious’ YouTube channel.

In the video, he states: “We’re talking glistening, silky, creamy scrambled eggs – not the dry burnt kind.

“My perfect scrambled eggs are creamy and silky, not fluffy – I don’t like fluffy eggs.”

Frank’s secret to perfect scrambled eggs? “Butter, timing, and a little bit of love,” he says.

There are two crucial steps to making scrambled eggs: 1. Beating the eggs 2. Cooking the eggs.

1. Beating the eggs

Frank said: “I like to take my eggs out of the fridge about 15-20 minutes before I cook them. Not only do they whisk better together, they also cook a little quicker.

“I have three eggs in the bowl. I’m going to whisk my eggs with a fork, it won’t incorporate too much air into the eggs – this way they stay nice and silky, not fluffy.

“I like to beat my eggs until they’re just combined and then I stop. No extra air in there.”

2. Cooking the eggs 

The chef explained: “Scrambled eggs can take under a minute to cook so it’s really important to have everything you need laid out in front of you; I have my butter, I have my seasoning, I have a towel just in case and I have my eggs ready to go.

“So I’m going to preheat my pan and I’m using a non-stick pan. But believe it or not, if you don’t preheat the pan, the eggs tend to stick.

“I like to get some fat or oil in there and then cook my eggs. My pan is nice and hot, it’s over medium heat, I’m going to use a fair amount of unsalted butter – the butter gives eggs flavour and then I can control how much salt goes into them.

“You can use vegetable oil instead of butter, but there’s no flavour in that.”

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