3 days ago
- Entertainment
- Daily Mirror
Chef's 'two secret steps' to make perfect scrambled eggs every time
Professional chef Frank Proto has shared his secret to making the perfect scrambled eggs, and it all comes down to two crucial steps - beating the eggs and cooking them
In the UK, scrambled eggs take the crown as the top egg dish, with almost half of Britons (49 per cent) considering it their most favoured way to enjoy eggs, according to Egg Info. Though highly popular, cooking up the perfect scrambled eggs might seem daunting for some.
Fear not, as esteemed chef and culinary tutor Frank Proto has divulged his tips on Epicurious' YouTube channel for achieving that ideal plate of eggs. In his instructional video, Proto explains: "We're talking glistening, silky, creamy scrambled eggs - not the dry burnt kind."
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He further elaborates on his own preference, stating: "My perfect scrambled eggs are creamy and silky, not fluffy - I don't like fluffy eggs."
Wondering about Frank's recipe for success? He reveals: "Butter, timing, and a little bit of love," is what it takes.
To make exceptional scrambled eggs, Frank advises focusing on two main tasks: 1. Beating the eggs properly and 2. Cooking them carefully.
1. Beating the eggs
Proto begins by saying: "I have three eggs in the bowl. I'm going to whisk my eggs with a fork, it won't incorporate too much air into the eggs - this way they stay nice and silky, not fluffy."
He emphasises: "I like to beat my eggs until they're just combined and then I stop. No extra air in there."
2. Cooking the eggs
Moving on to the cooking stage, he notes: "So I'm going to preheat my pan and I'm using a non-stick pan. But believe it or not, if you don't preheat the pan, the eggs tend to stick."
Proto advises on the art of introducing fat, reports the Express. He said: "I like to get some fat or oil in there and then cook my eggs.
"My pan is nice and hot, it's over medium heat, I'm going to use a fair amount of unsalted butter - the butter gives eggs flavour and then I can control how much salt goes into them.
"You can use vegetable oil instead of butter, but there's no flavour in that."
