- I'm gonna show you how to make soft,
velvety scrambled eggs, a.k.a. perfect.
So I'm gonna start by cracking our eggs into a bowl,
and I'm gonna use three eggs for each.
I like cracking my egg on a flat surface
so that the shells don't crack into a bowl.
And with my whisk, I'm just gonna mix, mix, mix.
I love eating eggs anytime of day.
They are full of protein, they keep me full,
and they pretty much go with everything.
So if you noticed, I didn't add any water
or any milk to the eggs to make it creamy,
but what you're looking for is a cohesive mix
between the egg whites and the egg yolks.
And this looks good.
The consistency of your scrambled eggs
is really a preference based thing.
I tend to like mine a little bit on the soft
and runny side,
whereas Erisy and Nate kind of likes it on the super cooked
and like a tamago type, very firm and almost dry.
So in a pan on medium to low heat,
I wanna keep the temperature very consistent, not too high.
I'm gonna add half a tablespoon of butter.
I'll let it get nice and melted.
Now, we'll add in our three whisked eggs
and with my spatula, I like using the silicone based ones
so that they don't scrape the bottom of my pan.
And the name of the game here is to go low and slow.
As it starts to cook, I'm just gonna take my spatula
and gently scrape the bottom of the pan
and let the egg kind curdle up and form ribbons.
Once it looks like the eggs are about three quarters
of the way cooked, I like to turn off my heat
and let it finish up in the pan like this.
And now we add our unique seasonings.
Here, I'm gonna add a pinch of salt,
a little bit of black pepper
and whatever other toppings you like.
(upbeat music)