Ever wonder how to scramble eggs like a pro? Not really? Well….
I know. A lesson in how to scramble eggs may seem incredibly basic to some, maybe even unnecessary. I certainly thought it was the day I stepped into my first Professional Cooking Basics class. All I could think was, “well this will be an easy A!!!“. Little did I know…
There is truly an art to creating a beautifully scrambled egg, as it turns out. Thankfully, it wasn’t terribly difficult to learn. Not as tough as making an omelet anyway. But there was enough information I had never heard before that made it worth posting about here. Here’s what I learned in class.
TO SCRAMBLE EGGS
It helps tremendously to have a non-stick pan.
Make sure you use clarified butter, which is pretty easy to make. I’ll cover that in a blog post here soon. Using regular butter can cause the eggs to brown more than you’d like (another lesson I learned the hard way with omelets!)
- Heat the clarified butter in the pan before you put the eggs in.
- Cook with the heat somewhere around medium-high.
- Whip the eggs well. Enough that the whites are thoroughly whisked into the yolks. Eggs that are not well whisked will leave white flecks of egg white throughout your scrambled eggs. A sign of the novice egg scrambler, to be sure.
- Gently pour the whisked eggs into the pan and using a heat-safe spatula, drag the spatula slowly and gently through the eggs. Do not do this quickly or roughly. Quick and rough will get you small pieces of egg. The goal is to get nice, large folds in your egg. Not tiny scrambled pieces.
- The egg should still look slightly glossy when you finish cooking it.
- Don’t just pour the egg onto the plate, fold the egg onto the plate. It matters, as this will help to contain the heat that truly finishes cooking the egg at the perfect temperature.
- It’s best if your plate is warm, but in the home kitchen, that probably won’t happen often.
- Salt plain eggs after cooking. Not before or during.
- NOTE: We learned to make scrambled eggs with a bit of cream for good texture. About 1 tbsp. per 2 eggs. However, I omitted this since I can’t have diary.
Here is a video so you can see it in action. Please forgive the “dirty” plate. I went through about 14 eggs that morning trying to get this right and used the same plate for all of them!