How-to's, Recipes, Behind the Scenes
PrintHow to Scramble Eggs Perfectly
Produced by cia_b of Writing With My Mouth Full
The Takeaway
George Weld says:
- "You want to beat them up a little bit ... to just to break the yolks. You don't want to whip or overblend them."
- Use whole butter. The water in it turns to steam as it cooks and helps the eggs fluff up.
- "You always want to cook scrambled eggs over low heat—it keeps the proteins from becoming too tough."
- For smaller curds, move the eggs more frequently.
- For larger, fluffy curds, don't move them quite as much.
- Watch the whites—that's the key to knowing when your eggs are done. Plate the eggs just after the whiles begin to lose their translucency.
About the Chef
George Weld is a self-taught cook who grew up in Virginia and the Carolinas. He has been cooking eggs since 2004 at his restaurant, Egg, in the Williamsburg section of Brooklyn, New York. In 2005, Egg was named best breakfast in New York by New York magazine and has been featured or reviewed in the New York Times, the New York Daily News, Japan's Title magazine, and Charleston magazine.
Egg's address is 135A North 5th Street, Brooklyn NY 11211; 718-302-5151. It is open 7 a.m. to noon weekdays, 8 a.m. to 11:30 a.m. weekends.
About the Video Folks
cia_b is a Filipino New Yorker who writes with her mouth full at writingwithmymouthfull.com.
When not dealing with scut as a medical intern, Stan Kang flexes his one creative muscle by making still and moving images.
More in this series: How to Poach an Egg, How to Make a Rolled Omelet
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6 Comments:
Did I miss something, or did he put the plate right on the flame?
One thing I've found is that so many people like their eggs cooked in so many different ways, even within a name such as "scrambled eggs", I'm not so sure there's an absolute "right" way to do it. I'm pretty convinced there needs to be a whole set of standard definitions for cooking eggs somewhere, with all kinds of levels. And then I think about it some more till the thought finally goes away ... ;-)
LunaPierCook at 11:45AM on 09/26/07
I found Gordon Ramsay's take on scrambled eggs to be a lot better: Gordon Ramsay Makes Scrambled Eggs Without Yelling. I hope that's the right video, as I don't get YouTubes at work.
Leave out the creme fraiche and chives if you want, but use the basic technique. There's no reason why one has to eat blue-head-buffet eggs.
jayfallon at 1:05PM on 09/26/07
Yes, he put the plate on the live burner! I was screaming at my computer: "Turn the burner off, turn the burner off!"
And yes, Luna, I agree with you that's there's no "right" way. Everyone has their favorite. That said, this comes pretty close to how I do them. I just beat the eggs more thoroughly, move them around a little bit more when they're cooking and take them off the heat when they still nice and soft.
Dee at 1:20PM on 09/26/07
Was it Julia Child who had a famous perfect scrambled egg recipe? All the comments, as well as the videos, are helpful for the QOTD--thanks!
JEP at 1:56PM on 09/26/07
Right, Dee ... How do I like mine? I make these probably 3 times a week. I start by placing a 7" Wearever Lincoln non-stick pan over the high end of medium-high heat. While the pan is heating I'll beat three eggs with 2% milk for regular scrambled, heavy whipping cream for soft-scrambled. Some olive oil in the pan, drop the toast, drop the eggs in the pan, add seasoning, then constantly stir till they're ready. Slide them onto a plate, a little shredded cheddar on top, add buttered toast ... DING, order up! :-)
LunaPierCook at 2:33PM on 09/26/07
I don't like looking at whites in my scrambled eggs...they have to be beaten more for my liking. I also perfer gordon ramsey's technique.
malenky at 4:52PM on 09/26/07