Anthony Bourdain Creamy Scrambled Eggs (2024)

FAQs

How to make scrambled eggs Anthony Bourdain? ›

Anthony emphasizes that you shouldn't let the eggs sit before cooking them. Let them "form up a little bit" in the pan before pushing them around in a figure-eight pattern. This folding technique helps achieve fluffy eggs with a favorable texture (and none of those little broken bits).

Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.

Higher heat will produce steam when the eggs go in, which will lead to fluffier scrambled eggs, while lower heat will keep them creamier and more dense.

Many people add milk or half and half to their eggs before they put them in the pan, but sour cream offers that same creaminess, but with a little more body. Scrambled eggs also have the tendency to be a little bland—a heavy dose of salt and pepper goes a long way—and sour cream helps with that, too.

Medium-low heat is the key to the fluffy, creamy, melty texture of these scrambled eggs. We like to serve them when they're still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.

Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble.

Heat the butter (or oil) in your nonstick skillet, and then get ready to cook your eggs. The secret to the most creamy and soft eggs is using low heat. Making scrambled eggs over high heat kills them — they become dry and bland.

But if you do start to wonder, you might be surprised to know there's a definitive reason why IHOP's egg dish is fluffier, airier, and more filling than most. As it turns out, that massive mountain of eggs isn't just eggs after all. The omelettes are actually made with some pancake batter in the mix.

You see, adding a few tablespoons of lemon juice (AKA acid) to your eggs before you whisk them gives the eggs more structure and helps to create air pockets when you begin scrambling them in the pan. This translates to super light and fluffy eggs once they're done cooking.

Pre-salting helps eggs retain moisture and tenderness. A small proportion of milk provides a sense of creamy richness, without going overboard. Adding the eggs to a hot pan encourages the formation of big, fluffy curds.

Why adding milk to scrambled eggs is a mistake? ›

Not only does milk effectively water down everything you want in a good plate of scrambled eggs, but it also makes them easier to burn. The reason, as explained by HuffPost, is that the thinner the scrambled egg mixture is, the faster it'll overcook.

How much milk do you put in scrambled eggs? Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.

Stirring in cream immediately lowers the temperature of the eggs, so you can plate them without overcooking. While cream gives the eggs a sweet richness, you can also finish them with other cool ingredients.

Low and slow is the motto to live by when making scrambled eggs. A low flame makes for more evenly cooked eggs, with less evaporation of water, resulting in softer, more luscious curds.

“When you crack your eggs in the bowl, say if you're going to scramble them, use ice water. Put a few drops of ice water as you're cooking them and that makes them fluffier — it really does!” And there is no better time to test out Parton's recipe than as you're cooking breakfast for your mom this weekend.