Is this the surprising secret to making perfect scrambled eggs?

From Prima

When it comes to cooking, most of us can rustle up scrambled eggs on toast with relative ease. It is, after all, one of the simplest dishes to make.

Take some eggs and a dash of milk, whisk them up, then add salt and pepper et voila. The easy method doesn't need additional thought given to it, right?

Well, rather controversially, one chef is arguing against the status quo of scrambled eggs, and championing a different method that doesn't involve milk, cream, or any liquid at all.

Top chef Anthony Bourdain says that other than hot, melted butter in the pan, we shouldn't use liquids to make scrambled eggs because it should be 'principally about the egg.'

'You're not making a quiche here, you're making scrambled eggs,' the chef notes.

Speaking to Tech Insider, the US chef talked through his own slightly unconventional method.

Bourdain recommends starting out with a hot – though not too hot - pan and a box of fresh eggs.

He cracks the eggs into a small mixing bowl just before to cooking them, removing any shell that has stayed with the yolk.

He then beats the eggs and seasons them with salt and pepper before transferring them to a pan containing a generous dollop of hot butter.

Bourdain allows the eggs to 'form up' before pushing them around in a figure of eight motion.

This folding motion creates a final finished product, the chef says.

'You don't want tiny, little bits of egg as your final product. You want something fluffy, airy, rippled with a nice textural note when you taste the egg,' he explained.

Sounds delicious!

Unconventional though it seems to those making their scrambled eggs on the milky side, the people of Twitter appear to be loving Bourdain's method:

Will you give his technique a try?

From Good Housekeeping UK

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