Copyright 2002 Blacks Culinary

The trick is to make attractive “billows” of eggs. So many cooks beat the hell out of their eggs during the cooking process without any reasoning as to why they are doing it. The result is unattractive lumpy dry eggs, flat and overcooked in areas.. just a mess. To make scrambled eggs the right way we use WATER … not milk. It’s a chef thing. Take the words of the fictional chef played by LL Cool J in the movie Deep Blue Sea “Amateurs sometimes add milk for density, this is a mistake”. About 1 tsp of water per egg (we don’t measure this, just a bump under the tap). The water acts as a solvent and makes the eggs scramble more evenly. Heat a nonstick or egg pan over medium heat. When hot add a small amount of butter (not oil) and heat to a foam. You want the pan to be hot before you introduce the egg. Once the eggs are in the pan, wait … don’t scramble them right off. You want the entire bottom to set, then use a silicone spatula to pull the cooked eggs towards the center, slightly turning to pour the raw egg into the hot bottom pan. This technique is slightly similar to the process of making a Japanese omelet. Let the runny eggs cook and gently repeat the process until the eggs are almost done. You want to remove them a little early as they are going to continue cooking once they are plated. This will ensure your eggs are soft, billowy and cooked through while having a slightly silky texture similar to what technically are perfectly cooked scrambled eggs.