We Found the Best Scrambled Egg Method

[@tradingelk6914]

The "Folder Technique" is what I like to call "I tried to make an omelette but fucked it up, so now I'm having scrambled eggs instead"

[@walterw2]

omelet without the performance pressure

[@followufollowme]

he actually missed the folded technique...

[@mrbungle7586]

Hilarious 👍

[@Eb-ic1kr]

Totally. The folded one was a messy omelette, but I bet it tasted nice. The French one seemed too creamy without any substance, like high fat sick in your mouth. Traditional looked good to me, although I usually add a splash of milk to Olsen things up

[@bernardocabrera8995]

very that. but if u watch some chefs do it it turns into this amazing flower it's kinda fierce

[@Food_by_Ben]

Young chef here from New Zealand. At the cafe I work at we make a spiral scramble egg for a few reasons. 1: Quick cooking time (15-20 Seconds) 2: Visually Larger Portion with same quantity of eggs. 3: Easy to transfer from pan to plate, lifts off in one solid piece. Meaning the same pan can be reused over and over again. 4: Visually adds texture to something that would otherwise be plain. 5: The high heat adds a little rise, giving a lighter fluffier egg. 6: For customers it can be something new and innovative. For me personally I enjoy the eggs this way, but if perhaps I am cooking for myself and a few others at home I may adapt my method depending on what I am having. Funny thing that many other chefs will be able to relate to is the joy found in perfecting simple tasks with endless repetition. You do not understand how many minute details you need to learn to truly perfect a method and replicate it consistently!

[@lunchpin403]

The folded/spiral egg definitely looks better on the plate!

[@alistairdimmick2886]

Spiral eggs are a scourge of modernity for me, but to each their own

[@TURTWIG094]

I swear every cafe in NZ does scrambled like the spiral

[@alex.c.m]

I've never cooked it and I'm curious about 1 thing. Would there be uncoocked eggs on top of it? Or is so little that gets cooked anyway?

[@Boagnir]

Akl?

[@AlBrownComedy]

The French one: I find that adding dairy when it’s at the 50% cooked stage works much better than putting it in at the beginning. The eggs get a weird texture to them when I add cream or whatever during the initial whisk - I think that’s what caused the “unpleasantly curdled” texture of the pan-whisked eggs. Gritty eggs. Folding in sour cream or some chèvre near the 75% stage works amazingly as well.

[@ericbarthelemy190]

You can't cook French food in the US because is not French eggs, is not french milk and so on. Just because the product is so different than in France you cannot call French food. French food are made in France with French product. Sorry.😅

[@jamess3408]

Just like the Germans did, we can all do whatever we want with anything French.

[@francescogiacomopelagatti8221]

The reason why you add any kind of diary product is cos the proteins and fats contained in milk act as a deterrent for egg protein denaturation. What basically happens in poor words, is that your diary product will rise the temperature at which the eggs coagulate (and form "lumps"), and this isn't related to "when" you add milk (or butter or cream). Remember that (still in poor words) when proteins coagulate they tend to squeeze the water out of their structure, and this will happen no matter what once you reach around 82C or above since you would require an extreme amount of diary fats/proteins to rise the egg coagulation temp beyond that threshold. In the video they failed at cooking proper french style scrambled eggs, overcooking the product which came out lumpy, weirdly curdled and watery.

[@cwg73160]

@@ericbarthelemy190You SHOULD be sorry.

[@Jeedehem]

You are absolutely right. From my experience, eggs, milk and cream will behave differently whether they’re very fresh, or old but edible. Whisked eggs are almost pointless, unless you incorporate grainy cheese in it.

[@foltan1]

I think that’s the amazing thing about eggs - they sound simple/boring but there’s so many ways to tweak them slightly to your taste and everyone has their own preference. I have eggs every day and never get bored of them 🧡

[@Pepperboy555]

For silky soft scrambled eggs: few drops of water, not cream although those are good. Adding a few drops of water to scrambled eggs affects the protein strands by creating steam during cooking, which helps achieve a softer and fluffier texture. Here's how it works: Dilution: The water slightly dilutes the proteins in the egg, reducing the risk of over-coagulation. This makes the scrambled eggs less rubbery. Steam Formation: As the eggs cook, the added water turns to steam, introducing tiny air pockets into the mixture. These air pockets lighten the eggs' texture, making them fluffier. Temperature Moderation: Water absorbs heat as it turns to steam, slowing the cooking process slightly and providing a more gentle, even cook. This prevents the proteins from tightening too quickly or unevenly. In short, the water interacts indirectly with the protein strands by creating an environment that promotes gentler coagulation and a more tender result. 😮

[@marky3131]

When do you add the water?

[@danielgruszczyk2232]

I’ve been taught to slow wisk French egg and do it over steam (glass bowl over a pan of water). It produces very smooth egg without any lumps whatsoever. Almost like a cream cheese but made of egg. I personally love it.

[@MplsIRR]

I was taught that French was butter and eggs into a cold pan over high heat, whisking and moving on/off heat to control temp as needed, with cold butter/cream/fraiche/egg added at the end to stop cooking. But I have also seen low heat using a double boiler with a slow whisk to produce the same effect more consistently, although with a longer cook time (and some still some fat added at the end to stop cooking). It's like he didn't listen or understand when he was taught and now conflates the methods.

[@steveludwig4200]

YUCK to the "french" eggs and the entire cooking technique of CONSTANT shaking and whisking. Both the others are great! As usual the French are whack at pretty much everything they do except Smoking and Surrendering which they are PROFESSIONAL at doing!! Congrats I guess....

[@hislatestflame7861]

That’s how I make mine…more time consuming but it makes the most velvety scrambled eggs.

[@MeverNind224]

I changed to a new method I saw and have been doing it ever since: whole eggs into the pan over a very low heat, scramble just the whites gently without breaking the yolks, then once the whites are at the desired size/texture, break the yolks and gently fold it through. Turns the yolks into almost a sauce that coats the scrambled whites, and is cooked just enough from the heat of the whites.

[@aerball]

sounds like you're over-handling them.

[@walterw2]

heard that one called "frambled", like "fried" and "scrambled" put together; taste-wise it's pretty much like over easy eggs broken up, solid whites covered in liquid yolk "sauce". haven't quite nailed that one myself yet but i like it

[@keithfalkingham8861]

I'd rather get a life!

[@pepa007]

yeah it's also very popular technique and many people prefer that texture. in my country probably the most common technique is similar, just putting eggs directly on the pan and relatively slowly start mixing everything. the result is white & yellow mixture, with slightly different texture to what you're describing.

[@MrZYMR]

why don't you remove the yolk and make an egg white omelet, then add the yolk back at the end? sounds like a pain in the ass to not break the yolk while cooking the whites

[@AyTee77]

My mother taught me the folded scrambled egg method. When I did my first cooking class and did it that way, my (western) instructor told me I did it wrong and didn't bother grading me. I didn't know at the time there were different methods. I didn't pursue a chef career after that. I didn't want to be told how to cook. I still cook, just in my own kitchen and my own style.

[@Chaotic-Outcast]

Good for you! This is how I want to live my life. Congratulations you're now a role model for me

[@ironmantooltime]

Do you narrow you eyes and look into the distance while minor chords play in the background alot? 🤔

[@Sergiu-]

That's why is important to take advice only from people you're 100% sure they care about you. Also it's never too late to start a career. If you have a particular skill naturally, will be a lot easier to compensate for lost time. God bless

[@AnakinSkywalker-mm3gi]

Nothing wrong with western teachers. This seems like you're trying to take a swipe at them. You're just different. Not better.

[@AyTee77]

@@ironmantooltime poignant.

[@mjolnircarlssen4211]

Believe it or not, I spent the COVID-19 lockdown learning to cook eggs from different chefs’ KZbin videos. I’ve tried all of the above, and the basic scrambled egg works best for me.

[@cheznack]

Eggs, touch of milk, saltine crackers, mix. Let me know.

[@TimTheMusicMan]

Wait, did you say you spent a year indoors cooking an egg?

[@mjolnircarlssen4211]

@@TimTheMusicMan That, sir, is correct. I egged, slept, and then egged again. 365 times.

[@TimTheMusicMan]

@@mjolnircarlssen4211 👍👍👍

[@jefferybragg3148]

@@mjolnircarlssen4211 And failed to make a better egg.

[@nocct41724]

The large curd folded egg is found in many asian cuisines. I've seen Japanese and Korean cooks do the tornado version. Cantonsese cooks will use a potato starch slurry to prevent the runny part of the egg from "leaking" out onto the plate.

[@faithsrvtrip8768]

Potato starch and rice flour fascinate me.

[@doublestrokeroll]

@@faithsrvtrip8768 Gives the eggs a bit of a "mochi" chewy texture (in a good way).

[@jamesbridges7750]

A touch of pancake batter will do the trick as well.

[@perenis-z9r]

I thought the starch in the Japanese omelettes was to change texture, and make the eggs go further

[@kirkwilson5900]

Woah very interesting i will try that ​@@jamesbridges7750

[@henriktudborg4390]

My grandmother has been doing the folded method for as long as I can remember. Very nice on top of salted smoked herring on a piece of rye, or with a cured piece of meat.

[@Edizzle15]

I cook very well…although not “professionally trained”…the thing about watching chefs do their stuff is that they don’t have to clean the dishes. It’s a game changer.

[@sherifffruitfly]

Maybe not NOW they don't, but I bet you $20 every professional chef has washed more dishes in their time than we have.

[@kevinsanders200]

The small curd French scramble is really only good on some toasted crusty bread. And I use sour cream myself, and starting with cold butter in the liquid egg, so the butter melts slowly and incorporates better. And I don't use a whisk, that just looked weird. Silicone spatula for me mate

[@FallowLondon]

Agreed!

[@elibrod9981]

Or creme fraiche

[@kevinsanders200]

​@@elibrod9981 yes, if you have access. I don't, but I think I'd probably use sour cream anyway. The creamy sour note brings a lot to the party.

[@elibrod9981]

@@kevinsanders200 In NYC even ordinary supermarkets carry it. There is a Vermont company that started making it, aside of the imported ones. You could try mixing the sour cream with a bit of heavy cream to imitate the taste. I also like to add some grated Gruyere at the very end some chives

[@TzunSu]

@@elibrod9981 It's been a staple in Sweden for many decades, probably since the 70s. You can even find it (For a shit load more money obv) at gas stations that sell basics.

[@Ralpha1961]

I just want to say that over my lifetime I have learned to cook techniques and learned from friends to make exquisite plates of food. Learning how to combine foods with temperature, herbs and the science. Today, because of YT, people can make the same dishes without a thought on how it came about. I wonder if they really appreciate it?

[@teapot4two610]

I am a chef working in a cafe and I have used both method #1 & #3. Both techiques were used over my career. There are many KZbin videos on this topic but to varying success. One can service perfectly scramble eggs in 60 seconds under high heat, most importantly it is scalable so young and inexperience supporting staff can achieve the same consistent result repeatedly. #3 technique is also called tornado eggs. TBH...Hong Kong Scrambled Eggs - - 黄埔炒蛋 is the No.1 choice. Just need a tablespoon of cornstarch slurry to technique #3 will give excellent result every time.

[@2AJames]

Literally can't understand a thing you said, but I learn by observation and this is the best video I have ever seen to improve my eggs.

[@suzipam1234]

Why can’t you understand?

[@2AJames]

@@suzipam1234 The multiple audio sources aren't normalized. There is background noise of the kitchen, which the chef is constantly elevating his voice to drown out which causes volume peaking. His increased volume results in a reduction of enunciation and clarity. On top of that, his natural accent is imprecise and his diction is slurred. Turn on the AI CC if you require further demonstration. But more importantly, my eggs have improved noticeably.

[@longline]

Thank you, I was thinking about scrambled egg methods yesterday. Didn't know that the fold was a meme. I started folding my eggs at home recently. Little whole milk, fold, lid on, off the heat. Fluffs up lovely. I'm usually putting it on toast with a thing (say smoked salmon, or charcuterie). It is part of the way to an omelette, but differently fluffy. Like you say, it depends on what you serve it with. That little bit more structure works well for me when biting into toast. Great demonstration.

[@michaelnaylor-hodgkinson991]

I would have said the French technique is where the eggs are done in a bain marine. I first had these on a ferry to Roscoffe on my first trip to France. They were so good that I wanted to tell the chef how much I had enjoyed them(It was my first real experience of French food that I hadn't cooked). It turned out the chef was from Southhampton!

[@invisiblekid99]

Sometimes I do this method if I'm making them for the whole family, but I do cooking them a bit more than your should for the french tradition. It just makes it easy for everyone to get them at the same time and it's hard to ruin them.

[@ra-vo1ky]

martha stewarts recipe is my fave. really big curds and tilt the pan barely stir just form the curds big, dont break them, then flip onto the wet side right when u turn pan off.

[@fingerprince_]

The folding methods looks similar to a/the Cantonese style - there's video on it on the Chinese Cooking Demystified channel. They first separates the whites and yolks, whisks the whites separately to aerate a bit, then adds the yolks back in along with a cornstarch slurry. Then the cooking process involves the same folding technique, but the aerated whites and slurry let you get a super silky texture whilst staying really runny. It sounds insane and I can't say I bother do it much (first method in the video is fine), but it's pretty damn good

[@swissoricantcg]

Cool video! I make mine on a cast iron so it ends up somewhere between your classic scramble and the folded one. The French way works well if you’re incorporating different textures, like salmon! Either way, really enjoyed this one.

[@infinati]

I feel he overcooked the classic scrambled eggs

[@maxmetz8368]

He overcooked every single one imho, but especially the whisked one. Hard to blame him though, he makes however many eggs a day for british customers.. Can't imagine many are asking for a nice moist custardy soft scramble, they like 'em rubbery

[@Superdadbod]

Ewww, you both enjoy some nasty textures! 😅

[@pepa007]

the good thing about the "folded" approach is that you can cook it super quick on very high heat, without drying out the eggs. it literally takes seconds. never knew it was famous on ttiktok, but it's pretty old technique, probably coming from Japan/Korea/China where it's used for ages.

[@edwardgiovannelli5191]

I find it works better at a moderate heat, but perhaps I prefer mine more consistently cooked a little less wet than most.

[@shawniscoolerthanyou]

I do the folding method because I use a cast iron. The heat retention of the pan lets the liquid egg cook quickly when the cooked egg is moved out of the way.

[@faithsrvtrip8768]

I already know my fav: slow and low French style with a lil cheese on top! Happy cooking and cheers ;)

[@justinmcnally5395]

That folded scrambled egg looks amazing! I'll try to make that tomorrow. Thanks for the video! 👍

[@DavidVallner]

the way I do whisked eggs is using really low heat and whisking constantly so you get something closer to a custard, finish while it’s still fairly liquid, and spoon on toast to get some contrasting texture top with say anchovy+tabasco+lime or bacon bits+pepper+parsley for a more classic flavor combo

[@sanyr80]

Yeah, the whisked eggs on toast is the way to go. I'll toast a bagel with some butter and use that as the base, finish the eggs with sour cream and top with chives. Definitely not an every morning thing, but it's pretty nice.

[@DavidVallner]

@@sanyr80 yeah it’s more of a leisurely Sunday breakfast, takes a good 10 minutes at least to come together I think trying to do them quickly as they did here just gets you the worst of both worlds, lumpy snot that is too wet to eat on its own

[@pd33]

The folded scramble is similar to the tornado style made with chopsticks and formed into a fine pinwheel shape. My scrambles consist of two large eggs plus a measured quantity of water well beaten to foamy and into a hot nonstick skillet with an ounce of extra virgin olive oil and stirred with a nylon type spoon to a soft creamy point and then seasoned with the s&p. Happy cooking!

[@nadtz]

Thought the same thing as soon as I saw how it was made, I make mine mostly like the first method but the great thing about eggs is there are so many ways to make them.

[@kirkwilson5900]

Seems like a lot of oil

[@anthonyhuang3019]

I love the folded technique ones most. Great videos chef! Keep em coming!

[@christopherberry8519]

I've made all 3 well - The French, I've made most velvety, the classic works well and the tornado has the nicest texture variation. The omurice omelette pocket is the one I haven't managed to repeatably reproduce and I think it's the hardest of the 4 techniques I can classify as scrambled egg variations. I have to give an honourable mention though to Dad who I credit with dumping a tablespoon of sage and onion stuffing (box) and elevating the scrambled eggs back in the 70s! Absolute genius!

[@NealAndrews]

The third one is an omelette, no? Classic method for me, maybe with a bit more butter 🙂 Personally, I find the texture and colour of the French-style unappetising. Good vid 👍

[@Ruth695]

Is folded rrally scrambled, isn't it just folded?

[@kristophergoordman7225]

The folded method is how everyone I know in the us makes eggs at home. Beat your eggs with a little milk or cream then cook them in butter, on MEDIUM HEAT, pulling the cooked egg from one side of the pan to the other until done!

[@spark967]

Beautiful ❤ I love the folded method

[@Chefamon]

What camera or other technology are you using to films these? This POV is so cool and has so much information to show.

[@gregg6173]

I'm for No3 fold method. It's identical to the way Jill Dupliex (Australian chef/food writer) taught me and Bill Grainger (Australian breakfast chef) taught her. Curds and ribbons of creamy yoke still runny in places but mostly set firm. Garnish with parsley or cheddar and fresh baked rolls. The other two, my grandmother would have made. You still can't beat really fresh eggs, low heat, salt and patience.

[@Saturdaykids]

Shoveling a bowl of seasoned cheese scrambled eggs into my mouth, standing over a sink in the dish pit, during a morning shift is bliss.

[@jackharvey4332]

Great content as always guys, I think it would be really cool to do a Q&A session/video. Be interesting to hear your opinions on all things cooking. I’m taking a trip to London in the spring and I’ll definitely be booking to come and dine at Fallow. 👍

[@edstar7894]

I’ve seen a few pro chefs try and recreate folded eggs, and they all seem to get the concept wrong and start with whisked eggs. The technique that I use, is 3 whole eggs into skillet on lowest temp possible. Take spatalluh and break the yolks gently (don’t mix just let them ooze). Wait for thin white layer to appear on bottom of pan through the rest of translucent mix, and then fold that white layer on top causing least disruption to rest of mix. Repeat as each white layer forms. Gradually the split yolks will mix into the white layers making the end product appear white and orange marbled. No chalky yolk bits…it will be mixed, but you should still see the separate colours at end. It takes a long time. 10 minutes or more but is absolutely worth it.

[@sonja11.11]

I was taught the folded method for both omelettes and scrambled eggs. With the scrambled you add a little cream and two nobs of butter. Because of the high heat they are light and fluffy and also much easier to serve on toast without falling off.

[@Mick-Ozz]

I do the folded egg but with cast iron on induction... takes 45 seconds and is incredible... similar for omlettes, smoking hot.. tiny litte bit of butter just to coat the pan..bang, fold onto plate, no need to turn the omlette, just fold over and directly onto the plate, it finishes cooking through with the residual heat. for me high temperature and speed is everything, the longer you are cooking egges the worse the texture and flavour becomes in my opinion. Other advantage is no mess, just a quick wipe of the pan and it's ready to go for the next one. Just eggs of course.. no milk or cream required, have to be super fresh, direct from farm because all the shops I tried evidently put the eggs out when they are already weeks old ( in Germany ).

[@charjl96]

That folded one looks nice. Eggs are one of the few things I have to eat right now, so I think I'll go make my own.

[@4g5y]

viral is viral for a reason! looks the best, and relatively easier to make too. win win!!

[@xibalbaNOW]

Can’t beat the classic. Heston’s water bath tekkers is also top notch but slow, especially slathered in beurre noisette to finish

[@JambalayaJimmy]

I always liked the French style.

[@Bozemanjustin]

0:02 chef, you left out my favorite way to do eggs You want to add as much butter to the first eggs as you did to the French one but no cream and cook it exactly the way you did except take it off. While it's still very runny and stir It off the heat, it should still look a little bit wet when it hits the plate from all the butter But it's larger pieces and has a better texture than the broken French style, which I agree is gross and looks like sick

[@langdalepaul]

My method, which I swear by, is a bit of a combination of all three. The starting mixture includes some cream, and it ends up looking a bit like a cross between the “traditional” (as you call it) and the French, but the method involves gently folding it during cooking, rather than stirring vigorously. You end up with a a nice texture of small irregular lumps of set egg in a rich, creamy semi-set glaze.

[@realityobservationalist7290]

I've been doing the folded technique for years and years. Nobody taught me, it just made sense. I had no idea it was considered new or "viral".... It's eggs, they've already been cooked every way possible a thousand times over.

[@jokay3732]

Hey chef, something I like to do when I go to nice restaurants in the USA is bring a pack of beers for the staff to put in their kitchen in the back. Next I’m back in London and stop by would y’all be okay if I drop a pack of beer for yall too?

[@padders1068]

Thanks for sharing guys! 🙂😋😎❤

[@agnieszkaczerwinska6640]

Recently I prefer the method where you add a bit of milky slurry plus small cubes of cold butter into the eggs- it allows me to have soft set eggs without the “raw snot” that is pretty much unavoidable if you want soft curds. I first saw this technique when doing a tomato & egg stir fry and adapted it to plain eggs. I think the french guy has also posted a video on this recently

[@zechkurien3031]

I like how I know exactly who you mean by “the French guy”

[@bryankakay7826]

(the french guy) is alex if enyone wants to go find the video just type alex eggs

[@jackpower3316]

@@zechkurien3031same 😂

[@elibrod9981]

Gordon “cools it down “ with some creme fraiche. It’s divine

[@agnieszkaczerwinska6640]

@@elibrod9981creme fraiche is good but very expensive in Greece where I live so I never use it, I sometimes add sour cream (which I also have to source from foreign shops)

[@paulwood5803]

Scrambled eggs are incredibly personal, I like mine soft and wet, my wife prefers them almost like popcorn, well cooked. The second, French, version is closest to what I prefer and the way I make them, only I use a little milk rather than cream, and a bit more butter, and the eggs are seasoned at the beaten uncooked stage and finished with just a little fresh black pepper....

[@BrentStewart]

Down south in the states we do a variation of the French version. Not sure if it's Cajun style but my mom's Cajun and that's how she taught me. About a tablespoon or two of whole milk in three eggs. Wisk in the bowl and scramble the traditional way without all that wisky air getting in while you're cooking. Texture is way better than the French version of wisking during cooking IMHO.

[@boomershare9707]

You add cream not just for flavour but to help stop the egg from cooking further. You added the cream too early. Also, if you don't like the texture using the whisk, then don't use the whisk.

[@method341]

The French one is great if you get it right but it's too hard to do every morning 😅. The classic one is where it's at tbh.

[@sharkscrapper]

They all look good to me. I use the folding technique because it allows me to turn it into an omelet if I want to. A little cheese or whatever to one side, fold it over and it's an omelet.

[@deany252]

I like the rustic version Crack the eggs into the pan to let the whites cook for a little bit before mixing in the pan This stops the yoked overcooking and keeps in the yokey goodness Also comes out a mix of colours

[@claudebeazley]

I do my scrambled eggs in a bain marie (double boiler). Slower method, but a lot more forgiving if you are distracted by toast or other stuff. Add butter, cream (or milk or crème fraîche depending on mood), and season. Experiment on timing of seasoning and addition of other stuff. It all depends on what works for you.

[@Ghhyuttgg]

Off to Fallow on Saturday! Sooooo excited

[@saysouly6243]

in France we usually start with a cold pan and ad butter at the end to stop cooking and make the eggs shiny, that s how we use to do at least in fine bistrot style restaurant that I ve worked for

[@matthewkennedy4448]

English people trying to tell anybody about food is a joke

[@MplsIRR]

US here, but yes your method is what I was taught as French. I don't think he understood why low heat and a double boiler are sometimes used - he just molested an egg for 10 minutes until it was slimy and gritty. I was taught that French was butter and eggs into a cold pan over high heat, whisking and moving on/off heat to control temp as needed, with cold butter/cream/fraiche/egg added at the end to stop cooking. Only the first egg quick/easy egg was even close to cooked correctly.

[@synecdoche6]

the third one looks nice. i tend to add salt when beating the eggs, then leave the salted egg mixture in the bowl for a few minutes because salt can improve the texture of the eggs the longer the eggs are salted; as the proteins in the egg yolks heat up, salt acts like a buffer and prevents them from binding too firmly, resulting in a moister, more delicate curd. water is being squeezed out when the proteins bind together, resulting in a drier scrambled egg.

[@beeble2003]

Hmm, everyone else says that letting the eggs sit with salt in them makes the texture worse. Are you sure you're not getting good results by applying very good technique from a poor starting point, rather than ok technique from a good starting point? I'd suggest salting just before cooking, cook them as normal and see if you like the results better or not.

[@JediMasterFO]

I have salted beaten eggs before cooking and the results were not good. There was a lot of loose liquid, not bound in the egg and the actual curds were very dry. For me, this is a mistake.

[@TheAgentAssassin]

Low-med heat, butter in pan, spatula, cheese , don't ever let the eggs stick, constantly move the egg (NO WHISKING) Eggs come out like pure silk, fully cooked, cooked nearly 3 times as long as hard scrambled but eggs come out tasting like velvety soft and creamy without being runny or raw

[@TheCuriousOranj]

Cheese? assume yer American?

[@ShireGanj]

Theres a “country scramble” popular in American south. Crack eggs into foamy butter and whisk in the pan on medium low. It leaves flecks of white and yolks as well as uniform scramble. ❤

[@chefskiphansen8814]

Great job! I prefer the French style with a touch of gruyere and chives.

[@bradelliott1451]

I do mine with a 16oz drinking glass to whip the eggs in . Tip the glass at a 90 degree angle whisk with a fork .Add 1 table spoon of milk whisk in again, then cook with the sit and fold method. Once they look nice and fluffy remove them onto a plate immediately . 16oz glass, fork, rubber spat

[@magnusstahljacobsen9251]

I'm no chef but I have been making scramble eggs for more than 10 years, and tried to perfect them over time. For the "french" eggs, this technique can be done better i'd say. Gordon Ramsays "famous" eggs are the french style, he doesn't whisk them with cream but instead uses cold creme fraiche at the end to cool down the eggs. This doesn't make them "curdled" and makes sure that they don't overcook in the pan. Also, you don't need to whisk them but stirring them constantly to prevent them from setting. If you want to make the "normal" eggs, the first option, you should add COLD butter at the end of the cook to prevent them from overcooking. All of these three sets of eggs looks a bit overdone honestly, but at least the folded one tries to get texture at the cost of flavour.

[@michellekerns1191]

I tried baking my egg mixture with sauteed veggies in a muffin tin, thus making homemade "egg bites" for my senior citizen for a fraction of the cost, and I can freeze them. Great for food prep.

[@dalededen]

I was a little kid in Southern California in the 1970s. A restaurant chain called “Sambo’s” (yes, offensive, apologies) prepared their eggs in the folded style. The eggs were great. The restaurant chain eventually acknowledged the problematic name and tried to change. But the restaurants eventually closed and most became part of the Denny’s company.

[@elizabeths4371]

A watched a French-Canadian chef first separate the eggs and cook the egg whites at medium heat, in LOTS of butter then add the yolks at the end. I've tried them and those scrambled eggs were the best I ever made.

[@hushpuppykl]

French style with cream cheese towards the end to keep it very moist ... goes very well on a toast or bagel etc. The bread will soak up the liquid. 😊

[@chrispatriot]

The folder technique is my preference. Been using it now for awhile with excellent compliments from those I serve food to. Unlike most, I don't use just egg though. I have to have French onions and garlic sewn into the mix and sometimes go the other way and do Pickled Jalapenos with a slight mustard powder touch and that makes it very spicy and I call it the Wake Up Breakfast.

[@ronaldowens1927]

I cook my eggs using the folding technique, but I use the spatula to cut the eggs into smaller pieces when they are close to finished. I try not to scrap the bottom of the pan, but leave a layer of butter as long as possible.

[@jackeddy2691]

French eggs should be made on the lowest heat feasible, starting with enough butter melted in the pan to question exactly how much you like butter, using a spatula to constantly, slowly move the curds and draw them out so that you mechanically reduce the texture. No other dairy and no whisk. A whisk doesn’t quite do the job, it works best when it’s moving fast. Butter, temp control, and constant slow movement are key for good French eggs.

[@mauriceg1726]

As someone put it so well these are failed omelettes - the Northern Italian method - brown or almost burn your butter into this place your desired number of eggs - as soon as as most of the egg whites are cooked break the yolks and mix - cooking to the desired consistency or gelatinous state. Thanks Mum your scrambled eggs were always delicious

[@karpynec]

I like to add a tablespoon of ice cold water to the butter whilst the pan is heating up. Makes the eggs fluffier.

[@prstark1]

What kind of pans are those? The brand and the material? I'm seeing them in a lot of professional cooking videos. Hard anodized?

[@Darkstar72SR]

I always add a dairy element to my eggs before scrambling. Whether it’s milk or cream, sometimes even a bit of cheese. Usually a little shredded cheddar I grate from a block (no cornstarch that way) or a good old slice of American; usually only if I’m doing 5 or 6 eggs, otherwise the slice overwhelms just 2 or 3 eggs. As for the scrambling, never used a whisk before. Just a silicone spatula mostly. Let the egg set and stir and repeat. I absolutely detest eggs that are still wet or overcooked (dry). I was also taught that the quicker you cook the eggs the more tender they will be. A medium-high heat with butter. One of my uncles would let the butter brown before adding the eggs and scrambling them. They come out brown instead of yellow. Kinda trippy the first time I tried them, lol. A nice nutty flavor, though.

[@calebfuller4713]

To me, you overcoooked them all a bit, but the beauty of scrambled eggs is how varied they become with just slight variations in cooking time and temperature. For me its about understanding that spectrum of cooking temperature, cooking time, and mixing speed/amount to get the exact texture I feel like that morning.

[@toddjenest3212]

The third version is how I make "scrambled" eggs.

[@graycochran2055]

There are only 3 ingredients in a scrambled egg: butter, salt and egg. Folded is how I make them almost every time!

[@binkymagnus]

I do the folded technique but on incredibly low heat. Mark Bittman’s recipe, “20 minute scrambled eggs”. Sounds insane, and it is. But it’s awesome if you have the patience and can control yourself.

[@limonade2684]

There is a German saying: you can never spoil a dish with cream and butter.

[@seefusensei]

The "folded" method is how I was taught to make eggs and its what I've been teaching my kids. I actually like browned eggs, and this method allows you to have browned curds and runny eggs. Love it.

[@georgeofthejungle6095]

I used to make traditional scrambled eggs but now I only do the folded. They always turn out better and are super soft on the inside. It also always depends on the quality of the eggs, which I only buy from a lady down the road who has her own chickens.

[@abade2112]

Need more cooking POVs, at least weekly

[@iamjustsaying4787]

I do a folded French style with the cream. It’s delicious.

[@Steven-p4j]

From my point of view, any egg which has been either whisked or folded to break the body of the egg down and fold in air, has already failed. Those techniques are for omelettes. To scramble eggs, select the number of eggs, heat olive oil in a large fry pan and once the oil is hot, break each egg into the centre of the pan. (do not touch them at this stage) Leave until the whites begin to coagulate sufficiently. (you will get the idea) At which point begin to gather the eggs toward the centre of the pan continuously. The eggs must be moist in the mouth, so no more than 10 seconds is needed to cook them. Place eggs on a plate immediately, ensuring that they do not rubberise from excessive heat. This process needs a hot stove, and additional ingredients, such as European sausage, onions, and capsicum may be cooked in the same fry pan beforehand. Salt and pepper are all that is needed now. The eggs, as I have emphasised, must be moist and glistening. (for this is the critical difference between scrambled eggs and omelettes) This is the only method of making scrambled eggs as approved by God. I should add, that it is next to impossible to get scrambled eggs in even the finest of restaurants, so keep it as your secret weekend pleasure, they are immensely satisfying for their simplicity and speed to make. 15 seconds tops. You will wonder how you tolerated eating rubber eggs prior to this, I assure you.

[@isabelberry278]

That last technique is the only way my family has ever made scrambled eggs. But Flip it over at the end for a few seconds so it's not runny. Mmm mmm good!

[@jacquelinesomosi3045]

I'm an Aussie. I add a splash of milk and do something between the first and third. And occasionally add a few bits of smoked salmon and fresh dill 😋

[@danchaquico4525]

Skip the milk next time but do everything else like you would normally. I was taught the same way (with milk) and leaving it out was a game changer. Milk only dilutes the flavour.

[@5stringaustin]

My favorite way to make scrambled eggs is to crack them into the pan like I’m just cooking fried eggs, but I lightly scramble the whites while not breaking the yolks. Once they’re cooked a bit and the yolks have taken on some heat, I break the yolks and then scramble them together. To me, it seems like they have a slightly eggier flavor to them.

[@thomasash1346]

The "viral" technique is basically how I've always made omelettes, I don't really get the fuss.

[@Josh-lk7vi]

I don’t care how many restaurants you’ve been to; to me, nothing beats a classic diner folded flat top scrambled eggs.

[@normannutbar424]

I’m from Melbourne and we are blessed with phenomenal breakfasts here, but honestly, I am getting a little bored of folded (and more recently- “tornado”) eggs. I’ve started developing a preference for smooth, buttery, moist scrambled egg curds.

[@1bizjets]

I saw a cooking show many years ago with jacque pepin where he taught me to make that same folded omelette. I always make it that way. ❤

[@tomtt722]

what’s the brand of non stick pan you’re using? We home cooks are being bombarded with bad expensive stuff. Really curious which ones you’re using in professional kitchens. Thanks!

[@ruthgiles8926]

My mum taught me the folded egg version back in the 1960's. I didn't realise there was a different way of doing it until I was adult, but I still prefer my mum's way. Her mother was a cordon bleu trained chef (in the 1900s onward), so I guess that was her 'french' style?

[@pusheen_playz7172]

Cantonese style scrambled eggs with condensed milk is my favourite. The first time i ate it was in a small cafe in hong kong and i haven’t cooked scrambled eggs any other way since

[@patwilson2546]

Folded egg is how I make omlettes. Traditional is how I make scrambled. I don't use milk or cream because I really don't want the eggs to be that soft. I have stopped putting cheese in omlettes for the same reason. It makes the omlette runny. I just cook the omlette and then put some strips of cheese on top.

[@pavelmatousek980]

French way is the best way, however, you're gonna get even better results if you cook it on water bath, not on direct heat. Low and slow is the key. You can also add cream during cooking, not into the initial whisk.

[@Thedaleb1]

I like to use plenty of butter and I fold my eggs into a nice square very tasty for me and one of my cats always has to her own little plate

[@gozutheDJ]

my favorite way to do scrambled eggs is a nice soft scramble. knobs of cold butter in the eggs and really working the eggs with a spatula on and off the heat. spoonful of creme fraiche at the end. basically the way gordon ramsay does it except i fully beat my eggs first so the scramble is nice and homogenous without any bits of white.