Yahoo Lifestyle The 'Old School” Way to Make Perfectly Fluffy Scrambled Eggs, According to Anthony Bourdain
Like chocolate chip cookies and coffee, almost every cook has their preferred way of making scrambled eggs. Oftentimes, those methods involve a secret ingredient. Dolly Parton adds ice water, Gordon Ramsay adds crème fraîche, the late Queen Elizabeth liked hers with nutmeg and lemon zest, Ina Garten makes her eggs with milk, and Asian home cooks like myself and Parade contributor Kat Lieu amp things up with instant ramen seasoning packets.
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Other cooks, like the late chef, late food writer and TV host Anthony Bourdain, lean on technique rather than secret ingredients. We recently ran across his go-to method for making light, fluffy scrambled eggs: the figure-8 method.
"I move them into a preheated hot pan with plenty of hot, foaming whole butter. And then I let them form up a little bit, and then push them around, using sort of a figure-8 pattern to, sort of fold. You don't want tiny little bits of egg as your final product. You want something fluffy, airy, rippled, with a nice textural note when you taste the egg," Bourdain explained in an interview with Insider Tech. This intentional movement helps trap moisture in the eggs, creating tender, super soft eggs.
But what about other mix-ins? "I don't add water. I don't add cream," said Bourdain in the video. "I just don't feel like milk or cream adds anything. Again, it's about the egg. You're not making a quiche here."
Related: 100 Best Anthony Bourdain Quotes About Travel, Food & Life
How to Make Scrambled Eggs Like Anthony Bourdain
Here's exactly how to make eggs à la Anthony Bourdain: Start by heating butter in a pan. While the butter melts and the pan preheats, crack your eggs into a small cup or bowl. Beat the eggs with a fork, being careful not to over-beat them. "You do wanna, sort of, have a ripple of white and yellow throughout,' Bourdain recommends.
Immediately pour the beaten eggs into the hot pan with the butter. Allow the eggs to cook undisturbed until they start to set around the edges. Once set, use a rubber spatula to push the eggs around the pan in a figure-8 pattern. Do this until you create a fluffy, airy mound of eggs. Season with salt and pepper. Breakfast is served!
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