TASTE

How To Make Scrambled Eggs

11/04/2011 11:11 am ET | Updated Aug 31, 2012

For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.

Watch this video to learn how to beat and stir eggs to get the fluffiest cooked scrambled eggs.

Video Transcript


I'm Chef Scott Swartz from the Culinary Institute of America, and I'm going to show you this kitchen basic: how to scramble an egg.

We're going to start today with white eggs. I like to take my eggs and crack them on the counter, as opposed to on the edge of the bowl, because the edge of the bowl pushes the shell into the egg.

We're going to do two eggs scrambled today. We're looking for freshness first, and one of the things we always look for is the chalaza. The chalazae are these tiny white cords in an egg that many people feel are impurities, but are actually a sign of freshness.

I'm going to use a fork to whip my egg; I find I get a nice consistent mixture of my egg, and what we're looking for in this is just an even distribution of yolk and white. You can add water or milk to them, to extend them or make them a little bit lighter, but it's really not necessary.

The first thing I'm going to do is turn my pan on to high heat. For my scrambled eggs I'm going to use a nonstick pan, and I'm going to add a little salt and pepper - but I don't add that until right before I'm ready to prepare the egg. I've got a little bit of whole butter; we're going to get our butter in the pan, and we just want our butter melted. We're not looking for it to get brown, just a little bit melted and lightly coating the pan; so we not only get nonstick, but we get flavor from that butter.

We'll add our eggs all at once, and then the key with making scrambled eggs is constant movement. I want to stir them on a continual basis, because I want these scrambled eggs to be in little pieces. I don't want one big flat piece; that would be an omelet, not a scrambled egg. So as my scrambled eggs finish, I cook them to the doneness I like - I like keeping mine a little shiny and moist so they're not overcooked; cooking your eggs until they're brown will simply make them a little bit overcooked. We want them to be nice and yellow and fully cooked.

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