Everyone has their favorite way of cooking eggs. Poached eggs, sunny side up, hard-boiled, or scrambled, eggs can be transformed into a variety of wonderful meals, which is one reason they are a staple that can be found in kitchens around the world.
We are here today to talk about scrambled eggs — more specifically the perfect scrambled eggs. Scrambled eggs can be enjoyed any time of day and in all kinds of ways depending on your preference — scrambled soft or scrambled hard, plain or full of different ingredients to add textures and flavors. Scrambled eggs are versatile and delicious — the perfect meal for breakfast lunch or dinner, quick to make, satisfying and full of flavor.
You probably have your own favorite method or recipe for making scrambled eggs. But how do the experts scramble their eggs? Anthony Bourdain, Alton Brown, Martha Stewart, Mario Batali, and many more chefs and culinary egg-sperts all have their favorite methods of scrambling eggs. Click on to discover 18 favorite ways that celebrity chefs make their perfect scrambled eggs.
Alton Brown begins with three large eggs which are whisked together with a pinch of kosher salt, one grind of black pepper and three tablespoons whole milk until light and foamy. The mixture is then stirred slowly with a rubber or silicone spatula. The significance of the Good Eats star’s favorite scrambled egg recipe (not surprisingly) is in the technique and in the details. Brown always makes sure to serve his perfectly cooked eggs on a warm plate and always allows the eggs to rest for one minute before serving.
Food Network star and restaurateur Bobby Flay starts his perfect scrambled eggs in a nonstick pan (over medium heat) with cold butter and crème fraiche. When the delicious dairy is all melted he then adds his eggs (already whisked) and stirs them quickly in the pan. He doesn’t season them until they are almost fully cooked and then only adds salt before taking them out of the pan.
Model and cookbook author Chrissy Teigen likes her eggs slowly scrambled with heavy cream, salt, and pepper. A combination that yields (according to Teigen) a plate of scrambled eggs that taste cheesy and delicious, sans cheese.
Chef Daniel Patterson poaches his scrambled eggs! He begins by straining any excess albumen using a sieve before vigorously whisking the remaining yolk and white in a bowl. Then the fun part begins! He brings a saucepan of water up to a low boil and swirls it around to create a whirlpool into which he drops the beaten eggs. The pan is then covered for 20 seconds, after which the eggs, floating on the surface in ribbons, can be removed with a slotted spoon and drained lightly on some paper towel before being plated and drizzled lightly with olive oil, salt, and pepper.
Emeril stresses the importance of scrambling eggs and cream together adequately for his perfect plate. His tips are to incorporate as much air into the mixture during the whisking stage as possible, cooking the eggs undisturbed until they set around the edges and being sure to serve the finished eggs on a warm plate so they don’t get cold on their trip to the table.
Instead if scrambling her eggs, Food Network star Giada De Laurentis likes to make mini frittata cupcakes using a muffin tin.
Chef, travel show host, and author Anthony Bourdain is old-school when it comes to scrambling eggs. He beats them with a fork and is careful not to overbeat them (maintaining a distinct ripple of yellow and white throughout). He seasons them with salt and pepper and absolutely no cream, water, or milk, cooks them in a hot (but not overly so) pan of warm butter and uses the classic figure-eight approach to moving the curds around the pan.
Gordon Ramsay likes to cook his eggs in a classically French way: very low and slow to create tiny eggy curds that give the eggs an incredibly indulgent and silky texture almost like a thick, rich custard. These scrambled eggs are cooked in a pot rather than a saucepan, and Ramsay uses crème fraîche to make them wonderfully creamy.
Heston Blumenthal, celebrity chef and proprietor of The Fat Duck in Great Britain, takes his time when making his perfect scrambled eggs. The eggs are cooked very, very slowly in a bowl that is placed over a pan of simmering water. They are constantly stirred, using a spatula for 15 to 20 minutes, until they begin to scramble.
Katie Lee cooks her eggs low and slow in a simple method that begins with melted butter in a skillet, keeping the heat low so as not to burn the cooking eggs.
Martha Stewart starts with good eggs and doesn’t add anything to them. "If you have really good eggs, you don't need anything in the eggs at all," she said in a cooking video on Martha Stewart. Low heat and constant motion are the most important factors when cooking her eggs once the mixture is poured into a buttered skillet.
Mashama Bailey, chef of The Grey in Savannah, Georgia, keeps her eggs simple —scrambled soft with a hint of cream and a touch of bacon fat that adds a delicious porky flavor and complements the cream.
Philadelphia chef Michael Solomonov (of Zahav, Dizengoff, and Rooster Soup Co.) adds chopped olives, and crumbled Bulrgarian feta to his soft scrambled eggs which he enjoys with toasted challah and harif — a Yemenite hot sauce — and a mug full of Turkish coffee.
Paula Deen adds water instead of milk to eggs, which she claims doesn’t make them as tough. She also adds caramelized Vidalia onions and cooks her scrambled eggs in… wait for it… both butter and bacon fat.
Tyler Florence (the Food Network star who may have changed the way you cook mashed potatoes) uses exactly three eggs and one yolk to make his scrambled eggs (and his omelettes for that matter), which are rich and very yellow. He cooks them simply, in a pan with a tablespoon of butter, a bit of crème fraîche or sour cream stirred in, and good sea salt to season.
For more inspiration click here to discover 12 one-egg wonder dishes you can make with a carton of eggs.