How These 10 Celebrity Chefs Make Their Scrambled Eggs - Tasting Table

"Do we add extra liquid? Which seasonings work best? How much stirring will yield the fluffiest finish? There's more to consider than you'd think, and it's surprisingly easy to get this humble breakfast staple wrong. But, with the right know-how, you can quickly learn how to achieve scrambled egg success every time, and one of the best ways to improve your skills is taking advice from the pros."

"Infused with cheesy richness and peppery warmth, these eggs are simple yet elevated. It's a technique that's perfect for weekend brunching, when you want breakfast to feel extra special without sparing too much effort. Step one is whisking the eggs with whole milk and salt. Then, Garten slowly melts chunks of butter in a sauté pan over medium-low heat. Once the eggs have been poured in, she stirs them occasionally at first and then more frequently as the mixture thickens -"

Scrambled eggs involve decisions about added liquid, seasonings, stirring frequency, and cooking temperature to achieve a desired texture. Different chefs favor distinct approaches that produce creamier, airier, or add-in-focused scrambles. One method adapts cacio e pepe flavors by combining whole milk and salt with pepper and cheese for a richer profile. Butter should be melted slowly over medium-low heat before adding the eggs, and stirring begins occasionally then increases as the mixture thickens. Cooking slowly for about 12 to 15 minutes yields larger curds and a more even, creamy finish.

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