![]() “When the eggs are halfway to two-thirds done, turn off the heat and continue moving the eggs until they are no longer runny. ![]() For perfectly silky eggs, constantly move the eggs with a rubber spatula and scrape down the sides. Don’t let that air escape! Cooking the eggs immediately after whisking keeps them light, so get those whisked eggs into a nonstick pan heated to medium heat and coated a knob of melted butter.ģ. ![]() (Kornfeld says there’s no need to add milk or cream to the eggs, because if you whisk vigorously enough, air alone will help to make them super fluffy.)Ģ. Using a fork or whisk, whip the eggs until the whites and yolks are completely combined and fluffy. To start, crack the eggs into a stainless steel or glass bowl. James Beard once said, “To me, there are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned.” So how do you perfectly cook scrambled eggs? Chef Matthew Kornfeld, an NYC-based chef who cut his teeth at city hot spots like The Modern and Blue Smoke, walked us through his process.ġ.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |