Perfect Scrambled Eggs Three Ways

Steps

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1. 1
   English style: Whisk 2 eggs with a pinch of salt.
   ▶ ≈0:29
2. 2
   Heat a medium pan and add a knob of butter to melt.
   ▶ ≈0:42
3. 3
   Pour eggs into the pan and gently stir with a spatula every 5 seconds. Watch for cooked curds forming around the base while raw egg remains.
   ▶ ≈0:59
4. 4
   Once nearly cooked through, remove from heat as residual pan heat will continue cooking. Push eggs to one corner of the pan to prevent overcooking.
   ▶ ≈1:22
5. 5
   Plate the eggs. English-style scrambled eggs should have medium curds with moisture, maintaining a soft delicate texture.
   ▶ ≈1:44
6. 6
   French style: Lightly whisk eggs and season with salt.
   ▶ ≈2:05
7. 7
   Prepare a water bath (bain-marie): fill a large pot with about an inch of boiling water. Place the bowl of eggs above the water, not touching it directly.
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8. 8
   The eggs cook slowly at low temperature. When curds begin to form, switch from a whisk to a spatula and continue gently stirring to create fine, delicate curds.
   ▶ ≈2:31
9. 9
   Plate the eggs. French-style scrambled eggs have very fine curds with a luxurious, silky texture.
   ▶ ≈3:21
10. 10
    American style: Whisk 4 eggs with a pinch of salt.
    ▶ ≈3:48
11. 11
    Heat a medium pan and add a knob of butter until it bubbles. Pour in the eggs.
    ▶ ≈4:00
12. 12
    As eggs begin to set, gently push them with a spatula to create large folded sheets. Keep heat gentle and watch for shiny parts that are still cooking alongside delicate cooked sheets.
    ▶ ≈4:07
13. 13
    Plate the eggs. American-style scrambled eggs feature large folded sheets, looking substantial with shiny parts showing recent cooking—delicious and satisfying.
    ▶ ≈4:42