A foolproof method for making scrambled eggs with the endorsement of a Michelin-starred chef ensures consistent perfection with every attempt.
Chef Thomas Keller, renowned for his three Michelin-starred restaurants, including two holding the prestigious three-star rating, introduced this simple technique that has gained popularity on social media. Enthusiasts claim that following this method will result in the finest scrambled eggs every time.
Recently reshared by Masterclass, Thomas emphasizes the importance of handling eggs gently to maintain their creamy, silky consistency.
Instead of directly pouring beaten eggs into the pan, Thomas suggests an additional step of sieving the eggs through a fine mesh for a superior outcome.
Prior to cooking, Thomas advises whisking the eggs with a whisk, not a fork, and further refining the mixture using an immersion blender.
Maintaining gentle heat during the cooking process is crucial, according to Thomas, as it prevents overcooking and ensures a perfect texture.
He explains further, stating that using low heat slows down the solidification of the eggs, allowing for even cooking and stopping at the right moment when the eggs start to set into cloud-like curds.
Ingredients
Method
To start, crack each egg into a small bowl to easily remove any shell pieces if necessary.
Transfer the eggs to a larger bowl, repeating the process for all three eggs.
Season with Kosher salt and whisk the eggs, preferably using a whisk for a smoother texture as recommended by Thomas.
For a more refined blend, utilize a blender or immersion blender, then strain the mixture through a mesh sieve.
Heat a non-stick pan over low heat, melt two tablespoons of butter, or more if desired, and pour in the whisked eggs.
As the eggs start to set, gently scramble them with a rubber spatula, removing the pan from heat before they are fully cooked, as they will continue cooking off the heat.
Finish by incorporating Crème Fraiche, garnish with parsley and Maldon salt, and serve immediately for a delightful meal.
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