We thought we’d seen it all with scrambled egg methods—the additions of orange juice, crème fraîche, baking powder, and corn starch, to name a few—but ask a handful of professional chefs how to make the perfect scrambled eggs and you’ll get six new methods to try out at your next brunch.
Andrew Zimmern
Bizarre Foods host Andrew Zimmern has two ways to cook scrambled eggs: One is Saturday morning “gotta get the family fed” and the other is Sunday morning “I’m alone in my kitchen and I’ve got TIME.”
For the whole family he makes pillowy, larger curd-eggs with the help of a teaspoon of heavy cream. “In general, the theory is the slower you cook your eggs, the creamier they will be,” he notes. Andrew pushes the cooked egg to the center of the pan, letting more egg come into contact with the heat source until they become gentle, soft scrambled eggs.
But when it comes to Sunday and cooking for himself, Andrew takes his time with “super slow, selfish” eggs. The ingredients are the same, four eggs, a teaspoon of cream, salt and pepper—except this time Andrew doesn’t turn the heat to medium. It stays on the lowest setting the entire time.
“The curds are going to be more uniform and smaller, so therefore it’s going to have a much silkier texture.”
After one minute of cooking, the eggs are still in its liquid texture—no curds at all. Twelve minutes later, the fully cooked eggs are so soft, it almost resembles a risotto: “Can you imagine having six children and having to do this? It’s why you don’t. You keep this skill a secret. This is for yourself.”
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