I made scrambled eggs using recipes from 3 celebrity chefs and the best ones were the cheapest to make (2023)

FAQs

What celebrity makes the best scrambled eggs? ›

Anthony Bourdain

Bourdain has traveled pretty much everywhere and knows exactly what makes for a great scrambled eggs recipe. He cracks his eggs on a flat surface, then immediately transfers them into bowl to beat them, and then they go right into a pan that's already hot.

Step away from the milk and cream, no matter how creamy you like your eggs. “To make fluffy scrambled eggs, the best trick is to whisk in a splash of water and nothing else,” explains Guarnaschelli.

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

When eggs cook, the proteins form a dense bond, and when exposed to heat for too long, this results in a rubbery texture. But add butter to the mix and your scrambled eggs will be lighter and creamier.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially streams them, as the water evaporates during cooking, and this yields a fluffier scramble.

Adding Cornstarch. This hack really works. Adding 1 teaspoon of cornstarch into 3 teaspoons of water to form a slurry and then adding it to your beaten eggs truly makes for the lightest, fluffiest eggs.

Spray a non-stick pan with cooking spray or add a small amount of butter. Heat pan over medium heat until hot enough to sizzle a drop of water. Pour in the egg mixture.

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.

Why do you put baking soda in scrambled eggs? ›

Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets. The Fluffiest Scrambled Eggs. Ever.

He says that mayo is an emulsion, too, so it serves as a "booster" that can make the eggs richer and more even in texture. An advertisement from the 1970s for Best Foods' mayonnaise made the exact same claim about scrambled eggs, stating the mayo makes them creamier and enhances the eggs' flavor.

Try adding a balance of fresh vegetables, cheese, fresh herbs, and seasoning. Some delicious variations include tomatoes and Cheddar cheese, asparagus, chives, and goat cheese, or bacon, sautéed onion, and Gruyere.

Thyme: Fresh thyme is an absolute must in this herb scrambled eggs recipe. Not only does it smell amazing, but it really enhances the overall flavor of the dish. Oregano: Did you know that oregano actually has antioxidant and antiviral properties?

Egg Seasoning That Work Well Together

Obviously, salt and pepper would most likely be everybody's first option. You can also add some garlic powder, onion powder, nutmeg, cumin, coriander, smoked paprika (or regular), and chili powder.

By adding a small amount of pancake batter to its eggs, IHOP accomplishes a few things: One, it adds some structure to the eggs, making them a little more sturdy and filling. Two, the extra moisture leads to a fluffier overall product. And three, it adds just the slightest amount of tasty pancake flavor to the mix.

Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

"Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs. Worried they're cooking up too fast?

In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Why shouldn't you season eggs before cooking? ›

In fact, it was a legendary chef (who shall remain nameless) who told me several years ago, "Don't add salt to your eggs until right before you cook them, or it will thin them out and then toughen them up." Without questioning it, I've dutifully followed his advice ever since.

Butter is the fat of choice for scrambling eggs as the sweet and milky taste adds the best flavor. A neutral oil like olive oil or avocado oil also works well. To know when the pan is hot enough to add the beaten eggs, watch the butter melt.

In general, room temperature eggs do not hold their shape as well as cold eggs, which makes them easier to beat together. The result is a more uniform mix, which is generally why some scrambled egg recipes will recommend that you use room temperature eggs instead of cold eggs.

What is this? Making scrambled eggs with water won't add the subtle creamy texture milk provides, but it does an excellent job at adding the moisture needed to make fluffier eggs. You can also mix eggs with heavy cream, which is obviously a dairy product, or you can use dairy-free milk substitutes like soy milk.

Leave scrambled eggs on the heat too long, and you'll find yourself with a plate of dry, tough, rubbery eggs. Likely a far cry from the fluffy eggs you were hoping for. Yes, it's important to make sure eggs are fully cooked before diving in, but take care than you don't leave the pan on the heat for too long.

Making the egg “the McDonald's way” involves two simultaneous cooking techniques: frying and steaming. That is what gives the egg its soft, fluffy texture. Immediately cover the pan so the steam can build and help cook the egg.

"When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!" "So put a little ice water in that, it'll fluff them up for you," she added.

The three types are plain egg scramble, vegetable egg scramble, and masala egg scramble.

I personally like adding a splash of milk or cream directly to my eggs before I start cooking. I find that it makes them more tender—plus, it's a great way to add more volume to your scrambled eggs if you're maybe running low and need to feed a few.

Don't overbeat the eggs before adding them to the pan, as this will result in flat, dense omelettes.

Should I butter my pan before making eggs? ›

The reason you add butter is to lubricate the pan, so your eggs don't stick. If the butter doesn't get between the eggs and the pan, it won't be able to do its job properly.

Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency. Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt.

Although relatively simple to make, scrambled eggs can easily go wrong if you don't use the right technique. Too much heat can result in a rubbery, dry texture, while using a whisk, believe it or not, actually breaks them down too much.

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

Vinegar

Just as salt can soften those curds when you scramble your eggs, the acidity in the vinegar can moisten them, too (via Cooks Illustrated).

Cream of tartar is known for its ability to stabilize the whipped structure of lofty meringues and piles of whipped cream, and there's no reason it can't do the same for a pile of fluffy scrambled eggs. You don't need much—just an eighth of a teaspoon for every two eggs (plus a little salt for flavor).

Martha often makes scrambled eggs with no added liquid but if you don't have farm-fresh eggs like hers, we suggest adding a small amount of milk or cream (or even water). Shredded cheese or minced fresh herbs can be added at the end of the cooking process, but we are generally purists when it comes to this dish.

Deviled eggs, also known as devilled eggs, stuffed eggs, Russian eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.

According to Official Guinness Records, The largest scrambled eggs weighed 1,566 kg (3,452 lb 7.04 oz) and was made by Zakład Pakowania Jaj Mering (Poland) in Kartuzy, Poland, on 26 July 2014. The eggs were broken a day before in an egg processing plant and transported on the record location in tanks.

Rather than cook scrambled eggs slowly over low heat, Chef Ramsay cooks his eggs over medium heat, pulling the pan off the heat as soon as the curds start to thicken, and allowing the eggs to continue to cook off the heat source for 20 seconds before returning to medium heat for 90 seconds.

How long do you beat scrambled eggs? ›

Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.

Beating the eggs with a fork for a couple seconds

Whisking is what you really need to do in order to get fluffy eggs. And not just to mix the white and the yolk. The longer you whisk eggs, the more air you beat in. And the more air you beat in, the lighter your eggs' texture will be.

The title-holder is Joey Chestnut, who devoured 141 eggs in 8 minutes. In an interview, Joey offered advice to would-be competitive egg eaters: “Stand up really straight and grab two of them at a time in one hand…

Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Whisking = EXTRA FLUFFY and Light!

Whisk the eggs vigorously before you add them to the pan and even once they're in the pan. The eggs should be foamy on the top. Foam = air pockets, which is the key to a fluffy consistency. Use a fork to whisk as this gives you more control, especially when whisking in the pan itself.

Restaurants do have a few tips, tricks, and secret ingredients for really elevating this seemingly simple dish. For example, IHOP adds a little pancake batter to their scrambled eggs to ensure they are light and fluffy while remaining filling, according to The Daily Meal.

Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs. Chives: Add lovely flavor and color. Substitute with finely chopped green onions or fresh herbs like tarragon, parsley, dill or thyme.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially streams them, as the water evaporates during cooking, and this yields a fluffier scramble.

"Scrambled eggs should be cooked slowly, over medium-low heat," explains Perry. "A good scramble takes a minute!" Go hotter, and you'll have overly dry eggs. Worried they're cooking up too fast? Simple.

Baking powder is used to lighten the texture and increase the volume in baked goods, so it's understandable that it would help lighten up eggs, too.