The Best Scrambled Eggs Recipe | Chef Jean-Pierre (2024)

FAQs

What are 3 tips for making perfect scrambled eggs? ›

The secret ingredient for perfectly fluffy scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffy eggs are the end goal.

First, he cracks eggs into a cold skillet without whisking first. Then, he adds butter. Then, he cranks up the heat to high and stirs continuously with a rubber spatula for 30 seconds. He then takes the pan off the heat, stirs for 10 seconds, then puts it back on the heat for 30 seconds.

Sour cream: This is used to cool down the eggs at the end to stop the cooking process and make an extra creamy texture. Substitute with crème fraîche, heavy cream or cold butter if you prefer. Salt and pepper: Only season at the end of cooking, not before. Gordon Ramsey says this prevents watery, gray eggs.

Whisk the eggs in a bowl with the milk, salt, and pepper. Heat 2 tablespoons of butter in a large saute or omelet pan over the hot grill. Add the eggs and cook them until the desired doneness, stirring constantly. Off the grill, add the goat cheese, chives, and the remaining 2 tablespoons of butter.

It's pretty straightforward — whisk a bunch of eggs, cook it low and slow, moving it off heat as needed — until you stir in softened butter or whipping cream to stop the cooking. That little step at the end makes a world of difference.

Whisk your eggs with the salt until they're well-mixed and uniform. Count on about two eggs per person, so this scrambled egg recipe (which calls for six eggs) serves about three people. Warm butter in a skillet set to medium-low heat. Once it's juuuuust beginning to bubble, pour the eggs in.

Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.

An undisputed restaurant scrambled eggs expert, Gordon Ramsay, offers a slightly different take. He suggests that you start eggs on medium heat until they solidify. Then, take them off the heat for under a minute. Finally, put the eggs on medium heat for a minute or two (per MasterClass).

How does IHOP make their eggs so fluffy? ›

IHOP's Secret to the Fluffiest Egg Omelet

That's right, there's a “splash” of IHOP's “famous buttermilk and wheat pancake batter” in their omelets. This “spill,” revealed earlier this year on TikTok, was both enlightening and enraging.