Omelet you guess one of the hardest foods to get just right. Maybe it's not such a tricky question considering the headline, but it may surprise you to know that cooking eggs is something culinary students spend days, sometimes weeks, on. And as for the best way to make scrambled eggs? Well, it seems every chef has their own take.
Even if you follow a tried-and-true recipe, it can be tricky to get the texture of scrambled eggs just right. Ideally, they should be fluffy and creamy, with a rich, satisfying taste that brightens up your morning. To help you step up your scrambling game, we reached out to a half-dozen professional chefs for pointers and must-have tools.
Now let's get crackin'! Start with a bowl Before your eggs even touch a hot pan, crack them into a separate cup or bowl, says Shane Schaibly, executive chef and senior vice president of culinary at breakfast and brunch restaurant First Watch , which has locations across the country. This will give you a chance to mix your eggs well and fish out any errant bits of shell before they disappear into your scramble. Incorporate as much air as possible "Make sure to whip enough air into your eggs — really whip them thoroughly," says Brian Mooney, chef at Tre Luna Bar + Kitchen in Hoover, Ala.
This will get them to expand, leading to the fluffiest possible results. You can use an old-fashioned whisk, but to speed up the process, try a stick blender or frother, Schaibly suggests. Don't forget the dairy (and other mix-ins).
