"There must be a million different ways to prepare eggs. It’s no joke, eggs are an unbelievably versatile ingredient-- they’re used in everything from breads to sauces, dressings to desserts… The sky’s the limit. Let’s take it back to the basics though.
The French perfected the scrambled egg, of course we have to act as pretentious as possible while making them, and it’s the only way to go. Forget the hard scramble American egg, we’re looking for a velvety, custard-like consistency with just a dash of curd. This process creates the most delectable egg. Trust me.
***Don’t roll your eyes; I said it-- perfect scrambled eggs is 95% technique***"
A Chef's Scrambled Eggs
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 5mins
Cook time 6mins
Serves or Makes: 2
Recipe Card
ingredients
- 4 Farm Fresh Eggs
- 1 tbsp Unsalted Butter
- 2 stalks Chive
- Salt & Fresh Cracked Black Pepper
Method
Step 1
Lightly whisk 4 farm fresh eggs together in a bowl doing your best to not incorporate air (froth is bad).
Step 2
Add the eggs to a cold pan and slowly bring the heat up to medium. Using a rubber spatula, stir the eggs as you would constantly with a risotto. NEVER STOP.
Step 3
Add the tablespoon of butter and let it slowly emulsify into the eggs-- constantly stirring. This will drop the temperature and keep them from cooking too fast.
Step 4
This process takes between 5-6 minutes. The eggs will be glossy but not liquidy. We’re looking for what you’d see as a curdy custard. Beautiful.