The Three Things Culinary Schools Should Teach You: Scrambled Eggs

Scrambled eggs—one of the first dishes most people learn how to make. Heat up a pan, add some fat, and add beaten eggs. Simple, right? Well, yes and no. While it may be one of the easiest to make, it’s also easy to mess up. Cook the eggs for too long or at too high a temperature and you end up with a rubbery, weepy scramble. Add in the fact that you can achieve a wide variety of textures, and the dish doesn’t seem very simple at all. ChefSteps co-founder and executive director Grant Crilly shows you how time, temperature, and agitation can produce wildly different variations on scrambled eggs, and he offers a few key lessons on how to make the perfect scrambled eggs, whatever “perfect” means to you.

Equipment:
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Recipe:
Precision Scrambled Eggs: https://chfstps.co/4cv6JLZ

[Time codes]
0:00 - How to make any scrambled eggs
0:30 - How does cook time affect your scrambled eggs?
2:40 - How to make soft-scrambled eggs
3:58 - How does agitation affect your scrambled eggs?
5:12 - How to make diner-style scrambled eggs
6:43 - How does temperature affect your scrambled eggs
9:23 - How to make “reverse” scrambled eggs

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