A professional chef has shared his recipe for the ‘best scrambled eggs you’ll ever make’ – and it takes ‘under a minute’ to cook. The video has been watched over 5.5 million times
Eggs are a versatile ingredient, with methods of preparation ranging from fried and poached to boiled and scrambled. A recent survey in the UK has revealed that Brits rank scrambled eggs as their second favourite way to enjoy eggs. But if you find scrambling eggs a bit tricky, fear not, as professional chef and culinary teacher Frank Proto has divulged his secrets on Epicurious’ YouTube channel, promising: “The best scrambled eggs you’ll ever make (restaurant-quality).”
In his tutorial, he explains: “We’re talking glistening, silky and creamy scrambled eggs – not the dry burnt kind.” Frank is clear about his preference, stating: “My perfect scrambled eggs are creamy and silky, not fluffy – I don’t like fluffy eggs.” He then reveals his technique, saying: “My secret to perfect scrambled eggs is butter, timing and a little bit of love.”
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Preparing scrambled eggs involves two main steps: beating the eggs and then cooking them, reports the Express. Frank advises: “I like to take my eggs out of the fridge about 15 to 20 minutes before I cook them. Not only do they whisk better together, they also cook a little quicker.”
He continues with his method: “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 the importance of not overbeating: “I like to beat my eggs until they’re just combined and then I stop. No extra air in there.”
When it comes to whipping up scrambled eggs, the chef divulged: “Scrambled eggs can take under a minute to cook so it’s really important to have everything you need laid out in front of you; I have my butter, I have my seasoning, I have a towel just in case and I have my eggs ready to go.
“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.
“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.”
Once he tosses a “nice big knob of butter” into the pan, it doesn’t have to be “fully melted”, it simply needs to “coat the bottom of the pan” before introducing the whisked eggs.
Frank elaborated: “I’m going to add a little bit of salt now – I like to add my salt while my eggs are still liquid, this way the salt melts into the eggs. Move the eggs into the centre and then around the pan.”
He pointed out that at this juncture, you’re faced with a choice: opt for large, silky curds or smaller ones, depending on your preference.
The chef concluded: “I usually stop cooking when my eggs are no longer liquid. I don’t want these to be wet, I want them to be creamy and shiny. Eggs do overcook so you want to take them out of the pan.
“Next, I transfer the eggs onto a plate, and at this stage, I like to sprinkle a pinch of black pepper to enhance the flavour. Then, I add a small pat of butter, allowing it to melt into the eggs. The melted butter takes the scrambled eggs to a whole new level of richness.”
In the video’s comments section, viewers shared their experiences with the recipe after giving it a try.
@mikesez commented: “First time in my life, 64 years, that I’ve made perfect scrambled eggs. Thank you Frank I wish I had found this video a long time ago.”
@52dal wrote: “I made my scrambled eggs the way you prepare yours, and they were delicious!” ordenaTheWitch raved: “These are the best eggs I’ve ever made! I’ll never use another recipe thank you so much!” @davidpierce291 shared: “Eating these as we speak. Probably the best scrambled eggs I’ve ever had.”
