Scrambled eggs will always be a favorite in the American diet. Despite their popularity, making the perfect scrambled egg can be somewhat of a challenge. To make it less daunting, professional chef and culinary teacher Frank Proto took to Epicurious' YouTube channel with a thorough how-to for mastering this classic dish .
In the instructional video, he describes: "We're talking glistening, silky, creamy scrambled eggs - not the dry burnt kind. Martha Stewart's favorite creamy deviled eggs can be made in 30 minutes Remove oven door grease stains with one cupboard item - not vinegar or cleanser "My perfect scrambled eggs are creamy and silky, not fluffy - I don't like fluffy eggs." What's Frank's key to achieving scrambled egg perfection? His formula is simple, "Butter, timing, and a little bit of love," he says.
Creating scrumptious scrambled eggs hinges on two important phases: 1. Beating the eggs 2. Cooking the eggs.
Frank suggests: "I like to take my eggs out of the fridge about 15-20 minutes before I cook them. Not only do they whisk better together, they also cook a little quicker. "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. "I like to beat my eggs until they're just combined and then I stop. No extra air in there.
" As the chef clarifies: "Scrambled eggs can take under a minute to cook so it's really important to have everything you need laid out in.