Wonder why scrambled eggs always taste better at a restaurant? Learn how some of your favorite Southern chefs make the rich, creamy, fluffy scrambled eggs.
Chef John Currence: Currence knows a few things about eggs—he literally wrote the book on breakfast. His book, Big Bad Breakfast (inspired by his popular Oxford, MS and Birmingham, AL restaurants) outlines four different ways to make eggs, including scrambled. He says low and slow is the most important rule when making eggs. “Eggs don’t take that long to cook and if cooked over too much heat, they brown in an instant.” He also recommends using a nonstick pan and heatproof silicone spatula when cooking scrambled eggs.
Alton Brown: If there’s a science to making perfect scrambled eggs, Alton Brown has cracked (pardon the pun) the code. The Food Network chef whisks eggs, salt, pepper, and whole milk until light and foamy. Then he melts unsalted butter in a large nonstick skillet over high heat. After the butter bubbles, he adds the beaten eggs to the center of the pan, which forces the butter out to the edges of the pan. He slowly scrambles the eggs in the pan with a silicone spatula. When they form large, soft lumps he reduces the heat to low and gently folds them over onto themselves while shaking the pan. Brown removes the eggs from the heat when there is still a little liquid left in the pan—they will continue cooking from the residual heat in the pan. His (genius) finishing touch is to serve the scrambled eggs on a warmed plate to keep them from getting cold.
Virginia Willis: The Atlanta-based cookbook author and SL contributing editor loves using a double boiler to make the most soft and tender scrambled eggs. “A double boiler protects the egg from direct heat,” she says. “It takes longer, but with constant, careful stirring the results are delicate curds and creamier eggs.”
Emeril Lagasse: Megachef Lagasse uses a whisk instead of a fork to thoroughly beat his eggs. Then, once he pours them into a pan, he does not move them around until they are fully set on the bottom. And like Alton Brown, he’s also a fan of serving them on a warmed plate.
Hugh Acheson: Instead of using milk, this Georgia chef (Empire State South, Five & Ten, The National) beats his eggs with a little water then cooks them with scallions that have been softened in a little butter. And instead of serving the eggs with hash browns or home fries, he tops them with crispy kettle potato chips. Don’t knock it ‘til you’ve tried it!