This is the Best Way to Make Scrambled Eggs

Vermolder are one of the apparently simple, underestimated dishes that can immediately rustle warm memories. For most, it is one of the first things we learn to cook. I remember that I “help” the mother with breakfast before I was big enough to reach the stove, to learn how to use a fork, and then turn into a thick yellow curtain into a thick yellow curtain that was blurred in a whirlpool in a mixed bowl.

A record with scrambled eggs can let me think with my grandmother and cousins ​​on Saturday morning. As a teenager and student, after a night at midnight, they were cheap in the diner or after morning healing with morning eyes. The quality can remind me of past holidays, from resort buffets to room service or the catch -up brunch with friends who do not seem to happen enough in adulthood.

Eggs are more than just an affordable source of nutrition, the basis of many delicious breakfast recipe or a simple thing for preparing meals. If eggs are exactly right, it is a connection that can fill it in a figurative sense as literally.

We asked five acquaintances and professional chefs from all over the country how to do that perfect Stir and important aspects included the ideal mixed texture and the curd size, the use of cage -free eggs, cooking techniques, pan size and much more.

What is the perfect texture?

For our chefs, everything revolves around texture.

“I like a gentle scramble that is hardly set,” says James Beard Award winner Anne Quatrano by Bacchanalia. What does that mean for Ritz-Carlton Dallas, Las Colina’s Chef de Cuisine Alex Mobsby is “light, fluffy and what I call a” pillow “pillow consistency.” Chef from Hartley Kitchen & Cocktails in the Kimton Shane Hotel Mark Alba says it depends on “velvety texture without hard -boiled parts or edges (where), all curd are not tiny, but medium -sized and have the same consistency.” Kyle MendenhallSenior Director of Culinary Innovation at the popular brunch chain with a snooze restaurant with an understanding, agrees that the quark size is important, since “the curd is the curd, the easier the texture will be eating.”

On the other hand, “eggs cooked quickly with strong heat taste Boiled with an unpleasant mouthfeel, ”says Alba, which she can do on rubber or hard. As Mendenhall describes it:” There is a jump to the bite. “But with a softer scramble, the taste that arises is of course” creamy, butter -like and hearty “Pro Remi GrangerExecutive boss of the selection in Sandy Springs, Georgia, and Charleston, South Carolina.

Is the type of egg material important?

A unanimous yes. Quatrano only serves eggs from their farm Summerland, which correlates directly with Mobsby advice, “try to obtain locally when they can, if they can, sustainable eggs from free -range farming”.

“Farm eggs are the best because of their freshness and they have more taste,” says Granger, while Alba emphasizes that “free land is the most human way of raising chickens on open pastures without hormones and antibiotics”. If he cannot get eggs with farms, he will search for Nellie’s outdoor brand, he is stowed.

“At SNOOZE we always use cage -free eggs that adhere to our standards recognized by Snooze,” says Mendenhall, a promise that the provider will take a responsible attitude on topics such as fair work standards, ethical animal treatment, business integrity, climate change and toxins. “These eggs are not only more sustainable, but also better in taste and in quality than the average egg carton that you can find in the grocery store,” he explains.

The intensive orange Alba loves to see in his egg yolk that it is only important for him when it comes to choosing eggs. “There is actually no nutritional difference between white and brown eggs. The hen breed determines the color of the eggs. For example, breeds such as Legemy, white rocks and kornli laypersons breed white eggs, while Rhode Island Reds are known to lay brown eggs. Some eggs can even be blue!”

Which cooking techniques are best?

The first and most important begins outside the pan.

“A common mistake that leads to dense, less fluffy scrambled eggs is that the raw egg yolk and white are not mixed up enough before cooking,” says Mendenhall. “They cook very differently and have different textures. It is therefore important that the two are combined in a pan long before pouring (they).” And while a fork or a whisper was normally used, I was pleased to find that my mother and my grandma were on something when he shared that he personally preferred to use chopsticks. After that, low heat, constant movement and a pan pan are your best friends for scrambled eggs in restaurant quality.

“The ratio of egg per pan is also important. More surface in a large pan for a small number of eggs (e.g. two) cook their scrambled eggs too quickly,” explains Alba. “For two to four scrambled eggs, it is best to use an 8-inch pan with a 10 to 12-inch pan and cook a thicker raw egg slower.”

Then use butter against oil for cooking, which gives the eggs wealth. Alba recommends clarified butter or ghee, “since it does not contain fat solids”, which also makes it a heart -healthy choice and easier to digest for those with lactose sensitivities. “But if you have to use oil, I suggest avocado oil,” it offers good oil for cooking due to its neutral taste and high smoke point.

Then put the whisk away and “add eggs and move carefully with a spatula or a wooden spoon from the outside of the pan until everyone is hardly set,” advises Quatrano. It is important to keep the eggs in motion because the introduction of air helps them to reach this pillow -like texture and “don’t forget to pull the egg on the edges of the pan,” says Alba. According to Alba, two scrambled eggs should take 3 to 6 minutes to achieve soft scrambled eggs.

The time to add a pinch of salt and pepper will be, while it is still cooking, Quatrano and Mobsby say; Mobsby recommends using freshly cracked pepper to release these natural oils.

Are you adding water or milk?

In this practice, our group of experts break their solidarity. “No water! Under no circumstances!” Calls Granger. “Please do not add water because it reduces the taste,” places Mobsby and adds: “If you want to be more based on fluid base, please use butter or cream.”

Mendenhall argues, however, that “some chefs take care of them for various reasons before adding water or dairy products – they can be lighter, more fluffy scrambled eggs by adding a tablespoon of water or milk per egg in the curvature of the egg.” However, the restriction is “important to ensure that they add that they add Right Quantity of water or milk. ”

Any tricks for Zhuzhing a scramble?

Alba’s secret for a well -early egg mixture? Room temperature eggs whip in his vitamix mixer. “It seems to increase the cooking volume for even lighter cooked eggs,” he says, with practically no “undesirable cooked white pieces in their eggs”.

Mendenhall notes that the finishing of scrambled eggs with a little butter or olive oil also lifts the curd. “For 3 eggs, use about 1 tablespoon of butter. Shortly before cooking with cooking and are removed from direct heat, stir in the butter. This gives the taste and gives the eggs a smooth delicious texture.

In order to avoid over cooking, he recommends not to start with low heat, and the removal of the eggs from the heat “A level underneath at which you end your personal tailor -made scale”, while the remaining heat remaining in the pan ends the cooking process. “Don’t be afraid to pull your scrambled eggs off the heat, even if you look a little fluid, damp, less cooked scrambled eggs will eat more easily!” Granger adds: “In the end you can add butter or cream to stop the cooking process.”

Finally, only save your salt, pepper, chives, chilli crispiness or other flavor enhancers for the end. Quatrano says. “In low heat, lots of butter and well -plated eggs that are in the end, any perfect scrambled eggs can do!”

Our expert

All five chefs surveyed agreed that the type of egg used is of crucial importance, with fresh, cage -free eggs the most tasteful option. They emphasized how important it is to mix the egg yolk and the white thoroughly before pouring into the pan. While a chef prefers to use chopsticks, another swears with room temperature eggs in a vitamix mixer for this task. In addition, the size of the Pan plays an important role; Too few eggs in a large pan do not produce a creamy curd. Finally, cooking is recommended over low heat to achieve the best results, and the removal of the pan, shortly before it is finished, is best, since the egg will continue to cook after removal from the heat. And every chef had suggested ingredients to give more taste, including the eggs with butter or add crème fraîche or a little acidic cream.