Skip to content
Do you have adblock enabled?
 
If you can read this, either the style sheet didn't load or you have an older browser that doesn't support style sheets. Try clearing your browser cache and refreshing the page.

(The Daily Meal)   Seventeen celebrity chefs show how to make THEIR perfect scrambled eggs. Some are not hard to beat   (thedailymeal.com) divider line
    More: Interesting  
•       •       •

1203 clicks; posted to Food » on 14 Apr 2019 at 7:15 PM (8 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



72 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest


Oldest | « | 1 | 2 | » | Newest | Show all

 
2019-04-14 04:38:08 PM  
Step 1: make friends with someone who raises chickens, shop farmers markets, craigslist, anything just get fresh eggs from pampered chickens.
Step 2: cook however you like
 
2019-04-14 04:43:16 PM  
Warming your eggs to at least room temperature is the most important step in the whole process, so naturally it isn't mention in the article.
 
2019-04-14 04:53:31 PM  
Giada has a nice look and all, but a frittata ain't scrambled eggs
 
2019-04-14 05:13:45 PM  
Gordon Ramsay's Scrambled Eggs
Youtube PUP7U5vTMM0


Forget the rest and stick with Gordon Ramsay's method
 
2019-04-14 05:25:54 PM  
I swear to god... this is the one thing I am sick of. Stop it. They're scrambled eggs. Holy sh*t. I get it. Something nice and simple. Got it... We're all stupid and your method is better. Ok... thanks. Julia Child covered this like 40 years ago.

The one that I really actually enjoyed was how to make a burger by Bourdain.., THAT is something everyone should know.

https://www.thrillist.com/eat/nation/​a​nthony-bourdain-parts-unknown-tips-how​-to-make-burgers
 
2019-04-14 05:31:35 PM  
To try to save your dying restaurant, put everything you've got into the fanciest dinner you can make the night before.
Come back in the morning and makes some eggs.
The Big Night - Stanley Tucci's eggs
Youtube qT7_5cMqrXk
 
2019-04-14 05:43:33 PM  
I don't get scrambled eggs.  I like boiled eggs, poached eggs, fried eggs, omelets even, but scrambled eggs are boring.
 
2019-04-14 05:58:40 PM  

bikkurikun: I don't get scrambled eggs.  I like boiled eggs, poached eggs, fried eggs, omelets even, but scrambled eggs are boring.


Use more ketchup
 
2019-04-14 06:02:21 PM  

martissimo: Giada has a nice look and all, but a frittata ain't scrambled eggs


I'm relatively certain she's a cenobite.
 
2019-04-14 06:32:33 PM  
They are constantly stirred using a spatula for 15 to 20 minutes until they begin to scramble.

img.fark.netView Full Size
 
2019-04-14 06:43:22 PM  

doglover: bikkurikun: I don't get scrambled eggs.  I like boiled eggs, poached eggs, fried eggs, omelets even, but scrambled eggs are boring.

Use more ketchup

and some Frank's Red Hot sauce.

FTFY
 
2019-04-14 07:09:43 PM  

doglover: bikkurikun: I don't get scrambled eggs.  I like boiled eggs, poached eggs, fried eggs, omelets even, but scrambled eggs are boring.

Use more ketchup


but I used the rest of mine on last night's steak
 
2019-04-14 07:10:45 PM  

elvisaintdead: doglover: bikkurikun: I don't get scrambled eggs.  I like boiled eggs, poached eggs, fried eggs, omelets even, but scrambled eggs are boring.

Use more ketchup

but I used the rest of mine on last night's steak


img.fark.netView Full Size
 
2019-04-14 07:18:31 PM  
I make them in  the microwave in less than a minute and do not care if there are better ways because my way is the fastest way.
 
2019-04-14 07:23:41 PM  
Eggs
Scallions
Salt
Pepper
Dill
Cream Cheese (instead of milk/cream)
 
2019-04-14 07:25:39 PM  
The best scrambled eggs take too much work for scrambled eggs.
 
2019-04-14 07:37:35 PM  
I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


Tampopo - rice omelet
Youtube tVgKccixIhQ


If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.
 
2019-04-14 07:42:32 PM  
Easy

1.  Cook a portion of chorizio equal in size to about 2 eggs in a skillet
2.  Just before the chorizo is done, start some toast and crack three eggs into the skillet and continually fold/mix until the eggs are solid
3.  Put the eggs/chorizo on a plate
4.  Toast pops, toast on the plate
5.  Ultimate bachelor dinner is served
 
2019-04-14 07:48:21 PM  
French scrambled eggs- much like Ramsay does, but even slower over extremely low heat - the egg flavor really stands out.
 
2019-04-14 08:14:35 PM  

Driver: doglover: bikkurikun: I don't get scrambled eggs.  I like boiled eggs, poached eggs, fried eggs, omelets even, but scrambled eggs are boring.

Use more ketchup and some Frank's Red Hot sauce.

FTFY


I actually like to hit the hot pan with a generous amount of Tabasco just before pouring the egg mix in. It doesn't scream Tabasco flavor after and it just adds something.
 
2019-04-14 08:25:16 PM  

hubiestubert: I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


[YouTube video: Tampopo - rice omelet]

If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.


Once you go tamagoyaki, it's tough to go rubber yucky.

Seriously though, getting a decent tamagoyaki pan is a great investment. Sure you can do it with a regular pan, but the roll comes out so much tighter and better shaped with the right gear.

I'm sure you know, but for those unfamiliar, you can also layer in stuff. Nori, mentaiko, negi, and nira are all popular in this regard.
 
2019-04-14 08:51:00 PM  

kyuzokai: hubiestubert: I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


[YouTube video: Tampopo - rice omelet]

If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.

Once you go tamagoyaki, it's tough to go rubber yucky.

Seriously though, getting a decent tamagoyaki pan is a great investment. Sure you can do it with a regular pan, but the roll comes out so much tighter and better shaped with the right gear.

I'm sure you know, but for those unfamiliar, you can also layer in stuff. Nori, mentaiko, negi, and nira are all popular in this regard.


It's just an omelette
 
2019-04-14 09:23:32 PM  
I use 1 whole egg & 2 yolks, whisk together with about a half teaspoon of water, I put a big blob of butter in the pan, let it melt then add eggs & cook low & slow (I like mine wet). Remove to a warm plate & season with salt & pepper. Using just the white of one egg makes the them really creamy & yummy.
 
2019-04-14 09:54:57 PM  
...but if I scramble them, I don't have any runny egg yolk to dip my sausage/bacon in, and to mop up with my buttered toast.

If I'm going all out, I'm not putting scrambled eggs on top of my biscuits and gravy. That just wouldn't work; an egg-over-easy turns that pile into a delicious mess.

/I'd consider many of the recipes listed "omelets". If there's stuff in your scrambled eggs other than eggs n dairy, it's an omelet.
 
2019-04-14 10:03:02 PM  
I tried a couple different 'perfect' scrambled egg techniques, and discovered that I just prefer them a little bit overcooked.

And cheese, hot sauce, tomatoes or pico de gallo are all nice additions.
 
2019-04-14 10:20:01 PM  

chitownmike: kyuzokai: hubiestubert: I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


[YouTube video: Tampopo - rice omelet]

If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.

Once you go tamagoyaki, it's tough to go rubber yucky.

Seriously though, getting a decent tamagoyaki pan is a great investment. Sure you can do it with a regular pan, but the roll comes out so much tighter and better shaped with the right gear.

I'm sure you know, but for those unfamiliar, you can also layer in stuff. Nori, mentaiko, negi, and nira are all popular in this regard.

It's just an omelette


That's like saying scrambled eggs are just a chopped up omelet. Do you mix sugar, mirin, sake and soy sauce in your omelet and make it in layers in a specialized pan?  I don't think so.  They're not the same thing.
 
2019-04-14 10:27:03 PM  
I toss the hen in the dryer, let her tumble a while.
She lays the eggs already scrambled.
 
2019-04-14 10:27:47 PM  

Bathia_Mapes: [YouTube video: Gordon Ramsay's Scrambled Eggs]

Forget the rest and stick with Gordon Ramsay's method


Came in to say this. If I am making scrambled eggs, this is my goto method.
 
2019-04-14 10:28:54 PM  

Smackledorfer: The best scrambled eggs take too much work for scrambled eggs.


This.

Screw your 10-15 minutes of constant stirring over low heat, and all those ridiculous ingredients. Scramble them up with a little salt and pepper, pour them in a hot frying pan with melted butter, and mix them two or three times. If it takes more than 2-3 minutes to cook, it was more effort than eggs deserve.
 
2019-04-14 10:37:16 PM  
There were 17 celebrity chefs and each of them had their own perfect method for what they considered as perfect scrambled eggs. I am getting that everyone has their own idea of what is perfect scrambled eggs, so just cook your scrambled eggs in the manner that you see fit.
 
2019-04-14 10:45:46 PM  

relaxitsjustme: chitownmike: kyuzokai: hubiestubert: I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


[YouTube video: Tampopo - rice omelet]

If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.

Once you go tamagoyaki, it's tough to go rubber yucky.

Seriously though, getting a decent tamagoyaki pan is a great investment. Sure you can do it with a regular pan, but the roll comes out so much tighter and better shaped with the right gear.

I'm sure you know, but for those unfamiliar, you can also layer in stuff. Nori, mentaiko, negi, and nira are all popular in this regard.

It's just an omelette

That's like saying scrambled eggs are just a chopped up omelet. Do you mix sugar, mirin, sake and soy sauce in your omelet and make it in layers in a specialized pan?  I don't think so.  They're not the same thing.


The linked video shows an omelette
 
2019-04-14 11:18:22 PM  

relaxitsjustme: chitownmike: kyuzokai: hubiestubert: I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


[YouTube video: Tampopo - rice omelet]

If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.

Once you go tamagoyaki, it's tough to go rubber yucky.

Seriously though, getting a decent tamagoyaki pan is a great investment. Sure you can do it with a regular pan, but the roll comes out so much tighter and better shaped with the right gear.

I'm sure you know, but for those unfamiliar, you can also layer in stuff. Nori, mentaiko, negi, and nira are all popular in this regard.

It's just an omelette

That's like saying scrambled eggs are just a chopped up omelet. Do you mix sugar, mirin, sake and soy sauce in your omelet and make it in layers in a specialized pan?  I don't think so.  They're not the same thing.


An omelette IS just scrambled eggs. Cooked evenly, often layered, but the mixing process is the same-scrambles are just turned more often, which can give you a fluffier end product.

It's just a matter of ingredients and style. Western omelettes favor dairy, while Dashi and Mirin thin down the egg for Japanese style. It's the same process, and you can make tamagoyaki in other pans.

Or would you argue that Western beef skewers are nowhere near the same in Asia because the spices are different, and the grills are differently styled?
 
2019-04-14 11:22:09 PM  
hubiestubert mentioned two egg dishes: tamagoyaki (a rather specialized rolled omelette) and omurice (a generic omelette served on top of a mound of ketchup-infused rice).  The video was of the latter. Tamagoyaki is a bit more involved, but it's not "just an omelette".  That'd be like saying that a Cubano is just a ham sandwich.  Here's a video (which doesn't show the added initial ingredients: sugar, mirin, sake, etc.)

Tamagoyaki (Japanese Omelet), how to cook.
Youtube 8TW-4Pv3U3Y
 
2019-04-14 11:22:57 PM  

Marcus Aurelius: Warming your eggs to at least room temperature is the most important step in the whole process, so naturally it isn't mention in the article.


Crack 'em open first. They'll warm up slower if they're still in the shell.

That reminds me: once or twice, without thinking, I placed my eggs in the fridge right under the cooling element. The next morning, I ended up with an egg that was frozen inside.
 
2019-04-14 11:51:11 PM  

grinding_journalist: ...but if I scramble them, I don't have any runny egg yolk to dip my sausage/bacon in, and to mop up with my buttered toast.

If I'm going all out, I'm not putting scrambled eggs on top of my biscuits and gravy. That just wouldn't work; an egg-over-easy turns that pile into a delicious mess.

/I'd consider many of the recipes listed "omelets". If there's stuff in your scrambled eggs other than eggs n dairy, it's an omelet.


LOL
I pass on scrambled all the time , I NEED that yoke.
 
2019-04-15 12:07:16 AM  
A cubano is just a type of ham sandwich.
 
2019-04-15 12:08:07 AM  
I have no idea why, but whoever started putting fresh tarragon in scrambled eggs was a crazy genius.
 
2019-04-15 12:08:58 AM  

Smackledorfer: A cubano is just a type of ham sandwich.


The ones I've always got were like carnitas, shredded pork.
 
2019-04-15 12:09:46 AM  

whither_apophis: Step 1: make friends with someone who raises chickens, shop farmers markets, craigslist, anything just get fresh eggs from pampered chickens.
Step 2: cook however you like


Bah. My family raised chickens and cooked freshly laid eggs.  They didn't taste any different.
 
2019-04-15 12:19:20 AM  

litespeed74: grinding_journalist: ...but if I scramble them, I don't have any runny egg yolk to dip my sausage/bacon in, and to mop up with my buttered toast.

If I'm going all out, I'm not putting scrambled eggs on top of my biscuits and gravy. That just wouldn't work; an egg-over-easy turns that pile into a delicious mess.

/I'd consider many of the recipes listed "omelets". If there's stuff in your scrambled eggs other than eggs n dairy, it's an omelet.

LOL
I pass on scrambled all the time , I NEED that yoke.


?
img.fark.netView Full Size
 
2019-04-15 12:30:03 AM  
Jamie Oliver has a great video in which he makes English, French, and American scrambled egg. Pretty interesting to me at the time because I hadn't really considered that there would be different styles to scrambling eggs.
//no linky , it's late and my eyes are tired
 
2019-04-15 12:50:41 AM  

litespeed74: grinding_journalist: ...but if I scramble them, I don't have any runny egg yolk to dip my sausage/bacon in, and to mop up with my buttered toast.

If I'm going all out, I'm not putting scrambled eggs on top of my biscuits and gravy. That just wouldn't work; an egg-over-easy turns that pile into a delicious mess.

/I'd consider many of the recipes listed "omelets". If there's stuff in your scrambled eggs other than eggs n dairy, it's an omelet.

LOL
I pass on scrambled all the time , I NEED that yoke.


Are you a dipper/mopper with your toast?

Just curious because I like eggs either scrambled or over easy, depending on my mood. Love a good runny egg but I have to keep the items on my plate separate.
 
2019-04-15 12:54:46 AM  

hubiestubert: relaxitsjustme: chitownmike: kyuzokai: hubiestubert: I have pretty much abandoned scrambled eggs since I started making tamagoyaki--with a bit of dashi and sugar--gives the eggs such flavor, and the rolling process just as the eggs cook, which is fairly fast spread so thin, it's practically pour and roll. Well, pour and roll, then pour a bit more and roll, then pour a bit more and roll. The texture is phenomenal, and the taste is just brilliant.

You can use a lot of same process with omelettes as well, like with omurice.


[YouTube video: Tampopo - rice omelet]

If I'm doing omurice, I tend to go with a more flavorful filling, and Sriracha instead of tomato based sauce over the top, but the tomato in the rice gives a bit of tart to the sweet of a dashi and sugared egg mixture. But even leftover fried rice can be used, because it's a way to use up those leftovers.

Once you go tamagoyaki, it's tough to go rubber yucky.

Seriously though, getting a decent tamagoyaki pan is a great investment. Sure you can do it with a regular pan, but the roll comes out so much tighter and better shaped with the right gear.

I'm sure you know, but for those unfamiliar, you can also layer in stuff. Nori, mentaiko, negi, and nira are all popular in this regard.

It's just an omelette

That's like saying scrambled eggs are just a chopped up omelet. Do you mix sugar, mirin, sake and soy sauce in your omelet and make it in layers in a specialized pan?  I don't think so.  They're not the same thing.

An omelette IS just scrambled eggs. Cooked evenly, often layered, but the mixing process is the same-scrambles are just turned more often, which can give you a fluffier end product.

It's just a matter of ingredients and style. Western omelettes favor dairy, while Dashi and Mirin thin down the egg for Japanese style. It's the same process, and you can make tamagoyaki in other pans.

Or would you argue that Western beef skewers are nowhere near the same in Asia because the spices are different, and the grills are differently styled?


I don't know. What I do know is if I order scrambled eggs or an omelet or tamagoyaki I get served 3 different dishes prepared 3 different ways. If you want to argue they're the same thing knock yourself out but it doesn't make it true anymore than you can call a hamburger a steak because they both came from a cow.
 
2019-04-15 01:02:49 AM  

Farkin Charlie: Jamie Oliver has a great video in which he makes English, French, and American scrambled egg. Pretty interesting to me at the time because I hadn't really considered that there would be different styles to scrambling eggs.
//no linky , it's late and my eyes are tired


Here you go:

How To Make Perfect Scrambled Eggs - 3 ways | Jamie Oliver
Youtube s9r-CxnCXkg
 
2019-04-15 01:03:17 AM  

NewportBarGuy: The one that I really actually enjoyed was how to make a burger by Bourdain.., THAT is something everyone should know.
https://www.thrillist.com/eat/nation/a​nthony-bourdain-parts-unknown-tips-how​-to-make-burgers


"Thou shall use processed meltable cheese."
Oh, HELL no.
 
2019-04-15 01:09:45 AM  
I think Bobby Flay and Tyler Florence are the same guy.
 
2019-04-15 01:22:32 AM  

dobro: I think Bobby Flay and Tyler Florence are the same guy.


img.fark.netView Full Size
 
2019-04-15 01:35:06 AM  

dobro: I think Bobby Flay and Tyler Florence are the same guy.


Bobby Flay is the evil ginger Universe version of Tyler Florence.
 
2019-04-15 02:05:47 AM  
I'm going to poach some of these cooking tips
 
2019-04-15 03:37:24 AM  
When making breakfast, pull three eggs out of the fridge, crack them into a bowl. Whisk them. Get the rest of your breakfast rolling. With 7 minutes or less left to go slap a generous amount of full fat butter in a cast iron skillet on medium low. The second the butter starts to sizzle toss your eggs into the skillet. Count to 3 then start stirring, don't stop until you say "are they done?" They are. So plate them. I like to top mine with a mexican cheese blend. Season with salt and pepper if you don't cheese them. Anything else is pure wankery.

If any part of your eggs are brown after cooking you had your heat too high or weren't paying attention.
 
Displayed 50 of 72 comments


Oldest | « | 1 | 2 | » | Newest | Show all


View Voting Results: Smartest and Funniest

This thread is closed to new comments.

Continue Farking





On Twitter




In Other Media
Top Commented
Javascript is required to view headlines in widget.
  1. Links are submitted by members of the Fark community.

  2. When community members submit a link, they also write a custom headline for the story.

  3. Other Farkers comment on the links. This is the number of comments. Click here to read them.

  4. Click here to submit a link.

Report