Ree Drummond and 16 Other Celebrity Chefs on the Perfect Scrambled Eggs from Ree Drummond and 16 Other Celebrity Chefs on the Perfect Scrambled Eggs Gallery
Ree Drummond and 16 Other Celebrity Chefs on the Perfect Scrambled Eggs Gallery
Ree Drummond and 16 Other Celebrity Chefs on the Perfect Scrambled Eggs
Everyone has their favorite way of cooking eggs. Whether they’re served poached, 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? We tracked down the favorite methods of Jacques Pepin, Alton Brown, Martha Stewart, Ree Drummond , and many more chefs and culinary egg-sperts. Click on to discover 17 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 creme 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.
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.
Giada De Laurentis
Instead of scrambling her eggs, Food Network star Giada De Laurentis likes to make mini frittata cupcakes using a muffin tin.
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 creme fraiche 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.
Julia Child’s iconic recipe for scrambled eggs provided cooks with options. Once the eight eggs are cracked and seasoned with salt and pepper and whisked for about 30 seconds, they are cooked on a moderately low heat — while being stirred slowly and continuously. It will take two to three minutes for the eggs to start to scramble. Just before the eggs are cooked to the preferred consistency, they are removed from the heat and enriched with the addition of four teaspoons of either water or milk as well as one or two tablespoons of whipping cream or softened butter before being plated and enjoyed!
Jacques Pepin is famously all about the perfect omelet. But his technique for scrambled eggs is equally sure to leave you with a perfectly cooked plate of scrambled eggs. His tip is to reserve a bit of the uncooked egg mixture, mix it with a touch of cream and add it back into the eggs at the very end. The eggs should be cooked just long enough that when you draw a line with your spatula or wooden spoon, it holds. Remove the eggs from the heat and gently stir in the reserved egg-cream mixture. The residual heat of the cooked eggs and pan will be enough to finish cooking the eggs to rich, creamy perfection.
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 MarthaStewart.com. Low heat and constant motion are the most important factors when cooking her eggs once the mixture is poured into a buttered skillet.
Tyler Florence (the Food Network star who may have changed the way you cook mashed potatoes) uses exactly three eggs plus one yolk to make his scrambled eggs (and his omelets as well), which are rich and very yellow. He cooks them simply, in a pan with a tablespoon of butter, a bit of creme fraiche or sour cream stirred in, and good sea salt to season — these scrambled eggs are undoubtedly delicious and just one of the reasons you should an egg every day.
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