The BEST Scrambled Eggs
I’m not a huge fan of scrambled eggs. At least I wasn’t up until a few months ago. I thought that there was no technique to scrambling eggs and that they were universally supposed to bland, airy, and slightly rubbery. Then I had scrambled eggs from a French chef in French Polynesia and my mind was immediately changed. I went from merely tolerating scrambled eggs to craving them! The chef explained that the French prefer their scrambled eggs soft and creamy, and that there is a special technique to getting them that way. According to him, every French chef knows this. In fact, Gordon Ramsay will often determine a chef’s true ability by how they prepare scrambled eggs. It takes a little bit of practice but once you get it right, you will never go back to “American” scrambled eggs… at least that’s how it is for me!
It’s A Bit Subjective
When it comes to eggs, clearly what is “best” to one may not be best to another. It comes down to preference. If you have never had French-style scrambled eggs, I urge you to just give them a try! It might take a few tries to get it just right, and thankfully it’s not expensive or time consuming to practice. Maybe after you try them you will still prefer the American way of doing them, and that’s totally ok. For me, I love the flavor and texture of French scrambled eggs. They taste so good, there’s no need to add ketchup, salsa, or even cheese.
American vs. French-Style Scrambled Eggs
Tips For Perfect (French-Style) Eggs
Don’t whip air into the eggs. When you are beating your eggs with a fork, you shouldn’t try to get lots of air bubbles. You are merely beating the eggs together, not whipping air into them. Start with a cold pan. You don’t want your eggs to immediately start cooking once they hit the pan. Put them in the pan and allow to heat gradually. Add some butter. This is a must. The eggs need that fat to have the creamy, smooth texture. Otherwise they will get gummy and sticky.Don’t overcook. Your goal is to avoid rubbery eggs. It is best to remove them from the heat when curds start to form. If your eggs have completely solidified before taking them from the heat, you waited too long. They will continue to cook and become rubbery by the time you serve them.Season at the end. Do not, I repeat, DO NOT salt your eggs before cooking. The salt will react with the eggs causing them to be firm and rubbery. Always lightly season your eggs after cooking.
More Easy Breakfast Tutorials:
How To Make Hash Browns (The RIGHT Way)How To Make Maple SyrupEasy Waffles From ScratchPancakes From Scratch
For even creamier eggs, gently fold in a tablespoon of crème fraîche (Gordon Ramsay style), sour cream, or heavy cream before serving. Share It on Instagram!
