ID: ca0ba19b...
Chef Frank Proto demonstrates his method for creating the perfect scrambled eggs—not dry or fluffy, but exceptionally silky, creamy, and glistening. The secret lies in using plenty of butter, proper heat management, and pulling them from the heat at just the right moment.
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Lightly beat 3 room-temperature eggs with a fork until just combined. → Melt a generous amount of butter in a preheated nonstick pan over medium heat. → Pour in the eggs, season with salt, and gently push and fold to form large, soft curds. → Remove from heat while still creamy and glistening. → Plate and finish with black pepper and a few dots of cold butter.
Lightly beat 3 room-temperature eggs with a fork until just combined. → Melt a generous amount of butter in a preheated nonstick pan over medium heat. → Pour in the eggs, season with salt, and gently push and fold to form large, soft curds. → Remove from heat while still creamy and glistening. → Plate and finish with black pepper and a few dots of cold butter.
Analyzing cooking steps...
Using room temperature eggs helps them cook more evenly and quickly.
Beat eggs with a fork instead of a whisk to maintain a silky, creamy texture rather than a fluffy one.
Always preheat your nonstick pan to prevent the eggs from sticking.
Be generous with unsalted butter; it provides crucial flavor and creaminess.
Remove the eggs from the heat while they still look slightly undercooked, as they will continue to cook from the carry-over heat.
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