'Incredible': Michelin-star chef lists two ingredients that elevate scrambled eggs
It's been decades since Michelin-star chef Thomas Keller delighted cooks around the world with his ingenious scrambled eggs recipe.
Thomas Keller details his method for cooking scrambled eggs
Michelin star chef Thomas Keller has let his fans in on the secret ingredients that elevate scrambled eggs to perfection, without fail.
The world-famous chef adopts a relatively simple approach to the classic dish, emphasizing texture and flavor for “incredible results".
The chef shared his French-style scrambled eggs recipe with MasterClass, suggesting a whisk was the correct tool to use for the perfect texture.
“One method that we employ now is with a whisk,” he told viewers. “[There’s] much more action with a whisk than with the prongs of a fork.”
He cracked his eggs into a bowl and added a generous pinch of salt before beating the mixture with a whisk.
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Keller then passed the mixture through a mesh strainer to remove any particles that may be lurking. If you don’t have a chinois or similar fine mesh strainer, the hack still works wonders with a regular sieve.
Next, add a couple of generous nobs of butter to his pan, followed shortly by the egg mixture - preferably before the butter has had a chance to melt.
“Then we’re going to use our whisk,” noted Keller. “[It] keeps the eggs moving. [It] helps emulsify that butter.
“We’re trying to really control the heat as I see the eggs starting to set. [Then] I want to [...] cool it down a little bit.”
As soon as Keller notices a curd form at the bottom of the pan, he turns the heat off and ensures none of the egg mix is stuck to the bottom of the recipient.
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At this point of the process, the eggs should be at a halfway point between a liquid and solid state. This is the perfect time to add additional ingredients to the mix, according to Keller.
“I’m going to finish with a little more butter and then a little bit of cream [and] I’m going to put my parsley right into my eggs,” he noted.
The heat then comes back on for a few seconds to allow the latest additions enough time to emulsify.
The method has been widely endorsed by cooks on TikTok. Including @maxiskitchen, who sang the chef’s praises in a demonstration clip.
“I decided I’d like to make scrambled eggs like a Michelin star chef so I studied Thomas Keller’s method and gave it a go,” the influencer told his followers.
“I’m telling you these were so custardy and incredible.”
