Scrambling Eggs

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Part of the video series: How to Prepare Eggs

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Summary: How to make scrambled eggs; get expert tips on all the different ways to prepare and cook egg dishes in this free cooking video.

Views: 1,509 | Tags: recipes, cooking, eggs, fried, sauce, omelet, hollandaise, scrambled, bernaise, eggnog, poached

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About the Expert

Anne Mooney Anne Mooney has worked as a personal chef for the past four years, serving clients first in the Washington, D.C. area and, more recently, in the greater Orlan... read more

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Video Transcript

Scrambling Eggs

I'm Anne Mooney, I'm a personal chef and a food writer. My column appears regularly in Simply the Best magazine from Florida. Today I'm here on behalf of Expert Village to talk about eggs. Eggs are absolutely one of the most wonderful, simple nutritious foods that we have. You don't have to kill anything to get one. Now probably the most common kind of preparation is the scramble eggs. I'm going to talk today about scrambling eggs which is I mean they're available at every diner. But they can be sublime if they are handled improperly. So what we are going to do is take a tablespoon of butter and put it in the pan. Leave it there until the butter foams and I'm going to get two more eggs. We are going to scramble four eggs. Which would be enough for breakfast for two people. The color of a egg has to do with the kind of chicken it came from. This came from a white chicken probably a leg horn and this one is pretty brown came from Rhode Island red chickens. But once you take the shells off and a egg is a egg. So I'm going to put all four of these eggs just like this. Unbeaten into this pan. Then I would take the spatula. When you can see the white coagulate and simply just push them around the pan until they are about half cooked. In which point I'm going to take some heavy cream and just pour it on top here. That was probably about two tablespoons of cream and then I'm going to keep pushing these eggs around. What you would see and this is medium heat actually it could be a little lower. You want to be very gentle with the eggs and what would happen is eventually you would get a lovely custard consistency with the curds of the scrambled eggs. They would be light, they would be fluffy, they would taste like eggs and there is nothing more wonderful or nutritious than a lovely batch of scrambled eggs.