Latest news with #scrambledeggs
Daily Mail
a day ago
- General
- Daily Mail
Chef's secret: Why scrambled eggs are ALWAYS better at restaurants - and it's not what you might think
Scrambled eggs are one of the simplest dishes a home cook can learn to make. And yet, there's often a vast difference in the quality of scrambled eggs cooked at home compared to those served up at a café or restaurant. A post in a foodie forum on this very subject ignited passionate online discussion after a man asked 'Why are scrambled eggs at restaurants always so good?'. He detailed how 'amazing' scrambled eggs taste when he ordered them at a café or restaurant, but lamented being unable to 'replicate them at home'. He praised the brunch favourite for having a moist texture and soft, mild flavour, which was in stark contrast to his homemade version, which he said usually 'tends to be dry and have a stronger flavour'. The home cook also noted that scrambled eggs at a café 'stick' perfectly to the toast, while at home the eggs 'just fall off' the bread. The community quickly chimed in to help, with the post attracting almost 1000 responses. Initially, the presumed answer was that restaurants cook their scrambled eggs with 'an ungodly amount of butter', or added lashings of salt, milk or cream. But surprisingly, many professional cooks disagreed. They explained that in the specific instance of scrambled eggs, the difference between homemade and professional quality often boiled down to technique - rather than fancy additional ingredients. One detailed reply from a professional chef read: '[D]efinitely no milk or cream in the eggs. Just eggs scrambled up until they're homogeneous.' The chef offered a detailed step-by-step explanation for achieving this perfect scrambled egg consistency - starting by beating the eggs well in a bowl with a whisk. 'Once my egg pan is hot (water sizzles away but doesn't dance), I put in a couple of nice knobs of butter, like at least a tablespoon or so, and let the butter melt and coat the pan. 'Once the butter has stopped foaming, I add the eggs and season with a decent pinch of kosher salt... and a few turns of fresh cracked black pepper and start cooking them.' Using a 'silicone spatula' to move the eggs around the pan, the professional cook explained that the next moments were critical. 'I cook them until they're slightly runny still and then pull the pan from the heat and keep moving them around to let the heat from the pan finish them,' he advised. Others echoed the chef's advice around this specific cooking method. 'Scrambled eggs should be pulled [off the heat] whilst they are still runny, as they don't stop cooking immediately when you pull them from the heat. The eggs will continue to cook via carry over heat,' one said. A helpful suggestion also advised making 'sure you move fast with that spatula so that nothing is touching the surface for too long.' Another useful tip was to look for the eggs to appear 'shiny when you take them off the pan'. 'Remember they're still cooking after the heat goes off,' they said. There was also a general consensus that cooking in butter and adding salt were requisite to achieving professional-quality scrambled eggs. Others noted that the addition of rich dairy ingredients like pouring cream or crème fraiche would indeed enhance the final flavour of scrambled eggs - but that they were not an absolute necessity. The scrambled eggs discussion echoed a similar conversation that took place recently about how to recreate professionally made mashed potatoes. Again, many initially presumed that large amounts of salt and butter were the answer. However, many chefs piped up to explain in there is far more to the art of a velvety mash. The thread called on professionals to reveal their secrets, with chefs spilling their once gate-kept methods - and the gadgets they swear by for an indulgent, creamy result. It came about after a home cook asked how restaurant mashed potato was 'so creamy, smooth and buttery without tasting too heavy' - adding, 'what makes restaurant mashed potatoes hit different?' A fine dining chef who claimed to have worked under Michelin star chefs for many years immediately jumped in to share the method he's been using for years. '[We use] either a tamis with a plastic bench scraper or a China cap with a ladle used to push it through,' he said A tamis - pronounced 'tammy' - is a drum-shaped sieve with fine mesh attached. A China cap is a cone-shaped strainer with perforated metal on the inside. 'When we'd make Pomme Puree [velvety mash] we would do about 16 cups of peeled Yukon gold potatoes soaked (in water to prevent oxidation) and cut up to an even size,' the chef continued. 'Bring them to boil in a pot with just enough salted (and I mean pretty flavorful) water to cover the surface. Less water = better texture mash. 'Once it was boiling I'd reduce it to a simmer until a cake tester came out clean but not where the potatoes got over cooked/mealy. You don't want that either.' The chef advised immediately draining the water, 'tamising or ricing' the potatoes into a large bowl and adding simmered heavy cream to the desired texture. Follow that with about 500g of cubed-up good quality cold butter. 'The cold butter helps mount and emulsify the potatoes so that they have an incredibly smooth texture,' he said. 'After emulsification we'd sometimes add some garlic thyme brown butter we'd prepped earlier and quickly stir it in so it would stay emulsified. Salt and season to taste. 'Most places I've worked have done this or similar.' Hundreds agreed with this chef's approach, while others weighed in with their own tips - mostly involving excessive amounts of butter and cream. 'So much butter and cream. Way more than you would imagine. Like some of the fancier and more luxurious places are doing their mashed potatoes 50 per cent butter by weight,' one confessed. 'I'm a chef. It's what everyone else said. A s**tload of butter, salt, white pepper and cream. Like an amount you've never considered because most normal people can't comprehend it,' another agreed. 'So much more butter. Like a comical amount,' one more admitted.
Yahoo
5 days ago
- Entertainment
- Yahoo
I Tested Three Celebrity Chefs' Scrambled Egg Methods—This Was The Clear Winner
As the developer of Delish's best diner-style scrambled eggs, I set out to find the best way to make soft scrambled eggs. I cooked through recipes by three celebrity chefs to find my favorite technique. I evaluated each recipe based on the taste and texture of the finished eggs, as well as the ease of making them. I'll be honest: I may have perfected my favorite technique for fluffy diner-style eggs, but I'm a novice when it comes to the art of the soft scramble. In search of the ultimate technique, I turned to the experts: celebrity chefs known for their cooking prowess—and in some cases, their expertise with eggs. I cooked and tasted recipes from three celebrity chefs: Gordon Ramsay, Ina Garten, and Bobby Flay. I evaluated each recipe based on the flavor and texture of the finished eggs, as well as my experience making them. Here's what I learned, and which celebrity's eggs I would make again and again. Method #1: Gordon Ramsay Gordon Ramsay's soft scrambled eggs are practically in the culinary hall of fame, so naturally, I started there. His technique, which is actually a classical French method called oeufs brouillés, begins with cracking eggs into a pot, not a pan, adding a tablespoon of butter, and placing the pot over high heat. Ramsay cooks the eggs, stirring constantly, for 30 seconds, then takes them off the heat, still stirring, for 10 seconds, and repeats this pattern for 3 minutes more. Right at the end, he stirs in a little crème fraiche and seasons with salt. I'll admit that this process felt a little frantic for me. The short, timed intervals and use of high heat, combined with constant stirring, made me feel like I was on a wild hamster wheel of egg scrambling insanity. At the end of the time, I was concerned that the eggs were still too underdone to come off the heat, but I trusted the process and pulled them off as instructed. Indeed, they were perfectly cooked, with a silky texture and rich flavor. I was slightly stunned at how wonderful they were. I would have eaten the whole plate, but I had two more methods to test. Method #2: Ina Garten Ina's approach couldn't be more different. She starts by whisking eggs and half-and-half in a bowl with salt and pepper, then heating butter in a 10-inch pan on low heat until the butter is almost melted. Then the eggs go in and sit undisturbed until they start to cook on the bottom, which, as she notes, can take 3-5 minutes. Garten then uses a rubber spatula to scrape the cooked egg off the bottom of the pan and fold it into the uncooked egg on top. As the eggs start to get "custardy," she stirs more rapidly. While she doesn't give precise timings for when the eggs are done, she says they should come off the heat before they're fully cooked. She then whisks in cold butter to stop the cooking process. The recipe I was following recommended truffle butter, but in an effort to keep all the tests comparable to one another, I stuck with regular butter. I found Garten's eggs to be less rich and silky when compared to Ramsay's. I also noticed small firm bits of egg interspersed among the more custardy texture of the rest. I'm guessing this was from the eggs that were set on the bottom of the pan at the beginning. Overall, I wasn't a fan of that mix of textures. I also didn't like this process as much—letting the eggs hang out on low heat while I stood and waited for the perfect moment to start stirring drove me a little crazy. I found myself second-guessing when to start stirring—and when to take the eggs off the heat. Method #3: Bobby Flay Bobby Flay's technique is arguably the most straightforward, although it's not without its quirks. He adds butter and crème fraiche to a cold pan, then whisks eggs and black pepper together in a bowl before pouring them over the dairy in the still-cold pan. He then puts the pan over medium-low heat and stirs constantly until the eggs are "three-quarters" of the way cooked before turning off the heat. He also waits to salt the eggs until this point, claiming that this makes them more silky and smooth. I have to admit it felt a little strange stirring eggs with lumps of unmelted butter and crème fraiche floating in them. I couldn't help but feel that they were interfering with the evenness of the cooking, and I was also wondering if they'd distribute evenly among all the eggs by the time the eggs were cooked. When it came to the finished eggs, the texture of Flay's was similar to Garten's, but without those firmer bits of egg that Ina's had. They were custardy but not as creamy or silky as Ramsay's—and honestly, even though this recipe used more crème fraiche, I couldn't really taste it. I'm guessing this was because the flavor was diminished by the cooking process. Which Celebrity Chef's Scrambled Egg Method Is Best? Gordon Ramsay's eggs are in the culinary hall of fame for a reason. I wasn't totally sold before I made them, but I'll now admit they're worth every bit of their hype. Between that slight tang of the crème fraiche and the rich, silky texture that was just a cut above the other two, they won without question. I even found that, when all was said and done, I actually preferred the energetic cooking method to the slower processes used by Bobby and Ina. That might say more about me than it does that specific technique—but I'll let you be the judge there. You Might Also Like Insanely Easy Weeknight Dinners To Try This Week 29 Insanely Delicious Vodka Cocktails Solve the daily Crossword
Yahoo
21-07-2025
- General
- Yahoo
The 1-Ingredient Upgrade for Fluffier Scrambled Eggs (It's Already In Your Pantry)
Key Takeaways • Adding salt to whisked eggs about 15 minutes before cooking results in a softer, fluffier scramble.• The salt breaks up the proteins and keeps the eggs from getting too firm or getting weepy. My go-to method for making scrambled eggs is to add ricotta and cook them low and slow in a little butter until perfectly creamy. Sounds pretty foolproof, right? It is, but sadly, as a mom of a new baby with a very sensitive tummy, I've recently had to cut back on dairy. My days of using butter and cheese to avoid rubbery eggs are on hold for now. That said, my need for protein has never been greater. I am still craving fluffy scrambled eggs! What's a hungry mother to do? It turns out the answer is already sitting right on my kitchen counter: salt. To be fair, the secret ingredient is sitting on my counter in a salt well, but the idea comes from a cookbook sitting on my bookshelf, The Food Lab by J. Kenji López-Alt. In an extensive chapter called "Eggs, Dairy, and the Science of Breakfast,' Kenji goes into great detail on how to get tender scrambled eggs without adding dairy. It turns out that much like many wonders of the food world (Prosciutto, I'm looking at you!), all you need for superior fluffy scrambled eggs is salt and a little patience. Of course, I have always salted my eggs right before adding them to the pan, or while they cooked, but I'd never salted them in advance. And that's where the trick lies. How I Make Better Scrambled Eggs (No Dairy Required) Kenji's trick for better scrambled eggs goes something like this: Crack your eggs into a bowl, add however much salt you normally do to your eggs, whisk the eggs, and let them sit out on the counter for 15 minutes. After that, cook them how you normally do. Easy! The Science of Salting Your Eggs Salting and whisking the eggs 15 minutes in advance of cooking them changes the texture of the eggs. Kenji explains the scientific reasoning behind this comprehensively in the cookbook, and what I quickly gathered is that the salt breaks up the proteins in the yolk as it sits, which prevents them from clumping together too tightly as they cook. This also helps avoid getting "weepy" scrambled eggs that release water. What I love most about this tip is that my kids and I saw the science at work. As my salted scrambled eggs sat, we could see them go from a buttery opaque yellow to a translucent orange. Kenji explains that this color shift is the salt at work. When cooked, the scrambled eggs should have soft, fluffy curds that aren't rubbery or watery. While my kids are still not the biggest fans of scrambled eggs, they loved seeing this real-life science experiment. My eggs were so light and fluffy that I almost (almost!) didn't even miss the cheese. Enjoy Some Bacon With Your Eggs How To Make Bacon in the Oven Microwave Bacon Air Fryer Bacon Candied Bacon Read the original article on SIMPLYRECIPES
The Sun
18-07-2025
- Entertainment
- The Sun
‘Grow up!' rage Love Island fans as controversial boy reveals he doesn't know how to complete basic life task
LOVE Island fans are fuming after Harrison admitted he couldn't do a basic task in the kitchen. The footballer, 22, told villa rival Cach he didn't know how to make scrambled eggs as they set aside their differences at breakfast time. 4 Miami-based Harrison said he got his meals made for him in a canteen when he's back at home with his club. Viewers were further annoyed when Harrison then lied to partner Toni's face, telling her he'd made the eggs. One incredulous viewer asked on X: "Harrison you're telling me you don't know how to make eggs and toast?" Another said: "When he said he usually just gets food prepared for him in the canteen…whilst Cach is nurturing some delicious eggs. Harrison will forever be a schoolboy." A third posted: "How the hell is ANYBODY supposed to trust what Harrison says about ANYTHING when the mf literally lies about something as small as making eggs?" A fourth said: "Harrison just lies without thinking enit…. Bro just say you didn't make the eggs." Later in the episode, Harrison was given a lesson on how to floss his teeth by ex Lauren, prompting another viewer to say: "Of course Harrison can't floss at his big age, he can't even cook eggs." The flossing debacle got Harrison in hot water as Shakira walked in and reported the intimate scene to pal Toni. American beauty Toni immediately confronted Harrison and accused him of consistently making her look stupid by flirting with Lauren. It followed days of back and forth between the trio who are locked in a crazy love triangle. Harrison had sex with Lauren twice before convincing Toni to pick him in the latest recoupling. When she did choose him, blindsided Lauren was left in floods of tears as was Cach, Toni's ex. Despite the heartache, Harrison has refused to shut things down with Lauren leaving just about everyone stunned. Last night Toni insisted flossgate was the final straw, but it has been said before. 4 4
CBC
15-07-2025
- General
- CBC
The recipe for perfectly scrambled eggs, from Arthurs Nosh Bar in Montreal
You may think you've got scrambled eggs all figured out. It is, after all, simply scrambling some eggs. Or so we thought, until we came across this recipe for perfecting them in the new cookbook Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites. These 'perfect scrambled eggs' require only three ingredients, and their technique relies on tricks such as using an immersion blender, letting the eggs sit so the proteins bind, and, very importantly, cooking them low and slow. We imagine that once you make this quintessential creamy breakfast staple, you'll want to make more than just two servings, which is what the recipe below yields. Alexandre Cohen, one of the authors of the cookbook, says making four servings is as simple as doubling the eggs and salt — but not the butter. That ingredient should only be increased by 50 per cent — so 2¼ tablespoons. The same approach works for making six servings. 'Butter and eggs are great, but at a certain point, the amount of butter can make the scrambled eggs too rich for breakfast/brunch,' he said. Cohen recommends using room-temperature eggs, or slowly tempering them if needed. 'But if you don't have enough time, who the heck cares!!! Life is too short,' he added. The following has been reprinted, with permission, from Arthurs: Home of the Nosh: A Big Personality Cookbook of Delicious Jewish Favorites. Perfect Scrambled Eggs By Raegan Steinberg, Alexandre Cohen and Evelyne Eng It was a Friday night in high school and my friend and I were just a tad high. We sat, stooped over a little bench table in my family's compact kitchen, chomping on our late-night cereal. My dad came home from his own night of fun with the boys, walked over to the stove, and started making scrambled eggs and fried potatoes. I was saying to myself, "DON'T LET HIM KNOW," and the funny thing was, he was surely thinking the same thing toward me. He sat down directly across from us, and we ate our munchies together in silence. We all placed our dishes in the sink, went our separate ways to bed, and never spoke of it again. My dad was able to cook three things: pancakes, steak, and scrambled eggs. Early in the morning, I'd come downstairs to find him with his tie thrown over his shoulder, patiently scrambling eggs for us before he drove us to school blasting OutKast. Sometimes he'd throw in leftover mashed potatoes or onions and turn it into an omelet of sorts. It wasn't fine dining, but it certainly hit the spot. Everyone is entitled to eat their eggies however they like, but our parents' way, and now the Arthurs way, is the best way of all––creamy, custardy, and ooey gooey. Ingredients 6 eggs ½ teaspoon salt 1½ tablespoons butter or fat of choice, preferably at room temperature Preparation Crack the eggs into a bowl. Whisk them extremely well, preferably with an immersion blender (to incorporate minimal air), until zero streaks remain. Whisk in the salt. Let the eggs sit for 5 to 10 minutes, which will ensure that the egg proteins don't bind too tightly during cooking, resulting in a creamier scramble (thanks, J. Kenji Lopez-Alt). Add the butter and salted eggs to a medium nonstick pan on low heat––like most good things in life, making creamy scrambled eggs requires patience. Slowly whisk (preferably with a silicone whisk to not scratch your pan) until the butter is melted. As you whisk, small curds will begin to form, then the mixture will thicken slightly as larger ones form. Grab a heatproof spatula and use it to slice through the big curds and scrape along the sides and bottom of the pan. Slide the pan on and off the heat as needed to ensure even cooking. If the eggs are cooking too quickly, remove the pan completely from the heat, tilt it, scrape the eggs to one side, and keep mixing. Low and slow is key! Just before you reach perfect doneness, remove the pan from the heat. The eggs should look a tad runny, but when you run a spatula through them, there should be no liquid at the bottom of the pan. It is important that they're a bit underdone, as they will continue to cook on your plate. Plate the eggs and crack some black pepper on top.
