The Art of Cooking the Perfect Scrambled Eggs: A Guide to Technique and Flavor

For those who have mastered the art of cooking scrambled eggs, there is no need to worry about overcooking them. However, for those who are new to cooking scrambled eggs or want to perfect their technique, this guide is for you. In this article, we will explore five techniques that you can use at home to create the perfect scrambled eggs.

Precision Poached Scrambled Eggs

Precision poached scrambled eggs are a game-changer when it comes to making fluffy and silky scrambled eggs. To start, you need to have a pot of water simmering, not boiling. If you're using a metal bowl, make sure to use a tea towel to protect yourself from the heat. Gently move the eggs around in the simmering water for about 20 seconds before removing them. This will allow the eggs to finish cooking with the residual heat in the bowl.

Now, it's time to turn off the induction and carefully remove the eggs from the water. The next step is crucial: gently moving the eggs around until they start becoming silky and creamy. Add a pinch of salt on top and finish with some chopped parsley or chives. And there you have it - precision poached scrambled eggs that are lumpy, moist, and silky all at once.

Control Freak's Scrambled Eggs

For those who want to take their scrambled eggs to the next level, we have a control freak's recipe for you. This method involves using a probe insert to regulate the temperature of the water bath. Yes, you read that right - sous-vide style cooking! To start, add salt, heavy cream, and butter to the pot and whisk until dissolved.

Add a little bit of turmeric powder and black salt or bamboo salt for added flavor. Now, it's time to clip the probe insert to the side of the pot and wait for 8 minutes. When the timer goes off, remove the eggs from the water bath and gently mix them around with a spatula. Add some chopped scallions on top and voilà - control freak's scrambled eggs that are creamy, moist, and utterly divine.

Tofu Scrambled Eggs

For those who want to try something new, tofu scrambled eggs are an excellent alternative to traditional eggs. To start, add some red palm oil to a pan and sauté some scallions and fresh parsley. Add in one whole block of tofu and stir until it's heated through.

Add a pinch of turmeric powder and black salt or bamboo salt for added flavor. Now, it's time to whisk in the mixture with some milk and butter - yes, cold eggs work wonders here! Crack in some eggs and start whisking like crazy on high heat. The result is fluffy scrambled eggs that are soft, delicate, and utterly delicious.

The Secret to Perfect Hash

For those who want to add some extra flavor to their scrambled eggs, we have a secret recipe for hash. Simply sauté some sweet potatoes with oil and fresh parsley until they're golden brown. Add in some watercress and a pinch of salt for added bite.

And there you have it - a simple yet delicious side dish that pairs perfectly with our scrambled egg recipes. Whether you're a control freak or a tofu enthusiast, this guide has provided you with the techniques and tips to create the perfect scrambled eggs at home.

Fluffy Scrambled Eggs

For those who want to keep things simple, we have a recipe for fluffy scrambled eggs that is quick and easy to make. Simply crack in some eggs into a bowl, add milk and butter, salt and pepper to taste, and whisk until smooth. Heat the mixture over low heat on high speed until it's cooked through.

This technique is all about having control over the texture of your scrambled eggs. You can cook them until they're just set or leave them for an extra minute to get that perfect fluffy consistency. The result is light, airy, and utterly delicious - a true breakfast classic.

The Power of Cheese

For those who want to add some extra flavor to their scrambled eggs, we have the power of cheese on our side. Simply sprinkle some grated cheese into the mixture before whisking it up. This will not only add flavor but also help to create a creamy texture that's simply divine.

So there you have it - five techniques for making perfect scrambled eggs at home. Whether you're a control freak, a tofu enthusiast, or just someone who wants to master the art of cooking, these recipes are sure to inspire and delight.

"WEBVTTKind: captionsLanguage: enscrambled eggs one of the simplest things you can do with eggs but people often mess them up all five of our chef's up chefs are gonna show you five amazing techniques that are their favorites eggs five ways the scrambled eggs i'm going to show you how to make right now are a little different than the ones you've probably learned since you're a little kid it's just eggs a little butter in the pan sometimes we put a little bit of milk or cream in the eggs right i'm going to use milk or cream except i'm not going to mix it into the eggs i'm going to put butter in the pan get some eggs going real hot scramble let them firm up then i'm going to add cream and it's going to make them like nice and saucy kind of curds so instead of putting the cream in the egg i put the cream around the egg it's really good super simple i'll do six eggs i do like to put a little salt in the egg i'll do a little pepper too poke my yolks i don't mix them too much i like them barely mixed if you want you can start butter in a cold pan and just use that as when is the pan ready so here we go i've got this thing maximum 482 degrees it's not 482 yet here we go that's a good sign see these little bubbles real easy you just start scrambling this one's all about nice dynamic texture okay that's gonna happen quick almost there so right about here add some cream pan goes off i'll even throw a little bit of chive in there these have that bounce and spring i like see how easy today i'm gonna make my favorite scrambled eggs which are silky the reason i choose this technique it's because it's very gentle hitting and then you can the outcome is a very fluffy big curls eggs you can also customize it you can serve it with smoked salmon a drizzle of um vinegar bernousette and then you can take it to where there are like quite big lumps of eggs or you can actually make it however you like if it's more runny than you like for this we're gonna need five eggs a little bit of cream a little bit of butter a pinch of salt um and the idea is for the bowl not to touch the simmering water so i'm gonna turn my induction to just simmer and i'm gonna add a little bit of butter i'm gonna add a splash of cream and then using a fork not a whisk to break the yolk if i use the whisk and i add too much air into it as the eggs cook they're gonna start drying out so if i just break even if the butter is a lump it'll melt as it cooks my water is about to come to a simmer has to be a simmer not a boil if you're using a metal bowl use a um tea towel because it's going to get quite hot and then now it's just a matter of just gently moving the eggs around just until they start becoming silky creme legs and always remember the water must never touch the bottom of the bowl take the eggs off the simmering water 20 seconds before you think they're done because they're going to get finished cooking with the heat that's in the bowl for my liking this is a point where i just turn off the induction take the ball off the water and then just slowly mix them around and i'm gonna put just a pinch of salt on top and finish it with just a pinch of chunks now for the moment of truth taste test they're lumpy they're still moist and they're also silky precision poached scrambled eggs so precision usually that kind of goes with like lots of extra work there's a ton of technique that goes into it no let me stop you there it's dead simple so we're going to be using a control freak today and the reason why we're using a control freak is because of the probe insert the probe insert is going to allow us to actually regulate the temperature so we're almost kind of doing a version of sous-vide we need to get our pot at the temperature i'm going to add a little bit of salt heavy cream you can sub milk if you want add some butter so you can do this with a whisk you can do with immersion blender you can do with the blender you can do the roboku we're gonna clip this to the side of the pot i discovered this last year when i was doing kind of the modernist omelet where we did an isi charged scrambled egg i noticed um as it came out of the water bath while i was cooking i just squeezed it a couple times and i was like heck this is like perfect scrambled eggs and so instead of going through the whole blending charging with an isi why not just enjoy it as is because it only takes eight minutes so we're done look at that all you need to do is look pinch pinch custardy nice tender fluffy curds this is my tofu scramble the ingredients that are key are the black salt or a bamboo salt which is high sulfur content it's going to mimic the flavor of eggs turmeric is also a key ingredient it just helps to give that yellow orange egg flavor all right we got our pan heated up we're gonna go in with our little bit of red palm oil there scallion tops all right that's good let's add our tofu this is one whole block of tofu there's no fear of overcooking this add the turmeric powder and the black salt or the bamboo salt and all we're doing is just stirring to incorporate the ingredients and then heating the tofu through that's it so it already has that yellow color have eaten eggs in the past but switched to plant-based started making tofu scrambles uh it's a great alternative smells good so the hash was just sweet potatoes sauteed in a pan with a little bit of oil some fresh parsley here too and then a little watercress just add a little bit of a spicy bite delicious it mimics an egg and texture it's soft delicate even if you're not on a plant-based diet you should give it a try all right guys this is my uh fluffy scrambled egg recipe it's something that i make for my nephews they like plain scrambled eggs but i know that it's better with milk so i do it and trick them it's a easy technique we're just gonna throw everything in the pan cold turn it on high and whisk it up cold pan whole eggs we're just gonna throw the butter milk salt everything in there and then we'll crank it up just about as much salt as you need for there pepper i like to use cube butter for this one because we're starting cold it means i can mix it up and i don't have one big chunk that's it on high and now we're just going to whisk it until it's cooked we want to keep it moving and this one's kind of in your control for how far you cook them but you'll have a combination of texture from well done to nice and custardy and creamy i'm gonna turn this off nice little whip here at the end light fluffy quick scrambled eggs i like mine with a little salsa two minutes start to finish there one dirty pan nothing else it's good stuff these are five techniques that you can do at home it's all about mastering the texture and making the perfect texture any way you want then from there you can flavor it any way you want we're actually probably gonna have some amazing suggestions from the chefs on chessups.com i know we willscrambled eggs one of the simplest things you can do with eggs but people often mess them up all five of our chef's up chefs are gonna show you five amazing techniques that are their favorites eggs five ways the scrambled eggs i'm going to show you how to make right now are a little different than the ones you've probably learned since you're a little kid it's just eggs a little butter in the pan sometimes we put a little bit of milk or cream in the eggs right i'm going to use milk or cream except i'm not going to mix it into the eggs i'm going to put butter in the pan get some eggs going real hot scramble let them firm up then i'm going to add cream and it's going to make them like nice and saucy kind of curds so instead of putting the cream in the egg i put the cream around the egg it's really good super simple i'll do six eggs i do like to put a little salt in the egg i'll do a little pepper too poke my yolks i don't mix them too much i like them barely mixed if you want you can start butter in a cold pan and just use that as when is the pan ready so here we go i've got this thing maximum 482 degrees it's not 482 yet here we go that's a good sign see these little bubbles real easy you just start scrambling this one's all about nice dynamic texture okay that's gonna happen quick almost there so right about here add some cream pan goes off i'll even throw a little bit of chive in there these have that bounce and spring i like see how easy today i'm gonna make my favorite scrambled eggs which are silky the reason i choose this technique it's because it's very gentle hitting and then you can the outcome is a very fluffy big curls eggs you can also customize it you can serve it with smoked salmon a drizzle of um vinegar bernousette and then you can take it to where there are like quite big lumps of eggs or you can actually make it however you like if it's more runny than you like for this we're gonna need five eggs a little bit of cream a little bit of butter a pinch of salt um and the idea is for the bowl not to touch the simmering water so i'm gonna turn my induction to just simmer and i'm gonna add a little bit of butter i'm gonna add a splash of cream and then using a fork not a whisk to break the yolk if i use the whisk and i add too much air into it as the eggs cook they're gonna start drying out so if i just break even if the butter is a lump it'll melt as it cooks my water is about to come to a simmer has to be a simmer not a boil if you're using a metal bowl use a um tea towel because it's going to get quite hot and then now it's just a matter of just gently moving the eggs around just until they start becoming silky creme legs and always remember the water must never touch the bottom of the bowl take the eggs off the simmering water 20 seconds before you think they're done because they're going to get finished cooking with the heat that's in the bowl for my liking this is a point where i just turn off the induction take the ball off the water and then just slowly mix them around and i'm gonna put just a pinch of salt on top and finish it with just a pinch of chunks now for the moment of truth taste test they're lumpy they're still moist and they're also silky precision poached scrambled eggs so precision usually that kind of goes with like lots of extra work there's a ton of technique that goes into it no let me stop you there it's dead simple so we're going to be using a control freak today and the reason why we're using a control freak is because of the probe insert the probe insert is going to allow us to actually regulate the temperature so we're almost kind of doing a version of sous-vide we need to get our pot at the temperature i'm going to add a little bit of salt heavy cream you can sub milk if you want add some butter so you can do this with a whisk you can do with immersion blender you can do with the blender you can do the roboku we're gonna clip this to the side of the pot i discovered this last year when i was doing kind of the modernist omelet where we did an isi charged scrambled egg i noticed um as it came out of the water bath while i was cooking i just squeezed it a couple times and i was like heck this is like perfect scrambled eggs and so instead of going through the whole blending charging with an isi why not just enjoy it as is because it only takes eight minutes so we're done look at that all you need to do is look pinch pinch custardy nice tender fluffy curds this is my tofu scramble the ingredients that are key are the black salt or a bamboo salt which is high sulfur content it's going to mimic the flavor of eggs turmeric is also a key ingredient it just helps to give that yellow orange egg flavor all right we got our pan heated up we're gonna go in with our little bit of red palm oil there scallion tops all right that's good let's add our tofu this is one whole block of tofu there's no fear of overcooking this add the turmeric powder and the black salt or the bamboo salt and all we're doing is just stirring to incorporate the ingredients and then heating the tofu through that's it so it already has that yellow color have eaten eggs in the past but switched to plant-based started making tofu scrambles uh it's a great alternative smells good so the hash was just sweet potatoes sauteed in a pan with a little bit of oil some fresh parsley here too and then a little watercress just add a little bit of a spicy bite delicious it mimics an egg and texture it's soft delicate even if you're not on a plant-based diet you should give it a try all right guys this is my uh fluffy scrambled egg recipe it's something that i make for my nephews they like plain scrambled eggs but i know that it's better with milk so i do it and trick them it's a easy technique we're just gonna throw everything in the pan cold turn it on high and whisk it up cold pan whole eggs we're just gonna throw the butter milk salt everything in there and then we'll crank it up just about as much salt as you need for there pepper i like to use cube butter for this one because we're starting cold it means i can mix it up and i don't have one big chunk that's it on high and now we're just going to whisk it until it's cooked we want to keep it moving and this one's kind of in your control for how far you cook them but you'll have a combination of texture from well done to nice and custardy and creamy i'm gonna turn this off nice little whip here at the end light fluffy quick scrambled eggs i like mine with a little salsa two minutes start to finish there one dirty pan nothing else it's good stuff these are five techniques that you can do at home it's all about mastering the texture and making the perfect texture any way you want then from there you can flavor it any way you want we're actually probably gonna have some amazing suggestions from the chefs on chessups.com i know we will\n"