master-cooks | Anthony Bourdain's Foolproof Technique For Fluffy Scrambled Eggs

Anthony Bourdain, the renowned chef and television personality, had a simple yet effective technique for making perfectly fluffy scrambled eggs. His method emphasized the importance of patience and gentle cooking. Bourdain believed in using fresh, high-quality eggs as a starting point. He would crack them into a bowl and lightly beat them with a fork, just enough to combine the yolks and whites without over-mixing. Instead of adding milk or cream, Bourdain preferred a small pat of butter, which he would melt in a non-stick pan over low heat. Once the butter was gently bubbling, he would pour in the eggs, allowing them to cook slowly. Bourdain emphasized the need for constant, gentle stirring with a spatula to ensure even cooking and prevent the eggs from sticking. The key was to keep the heat low and to remove the eggs from the pan just before they were fully set, allowing the residual heat to finish cooking them to a soft, creamy texture. Seasoning was kept simple, with just a pinch of salt and a touch of pepper, ensuring the natural flavor of the eggs shone through. This technique resulted in scrambled eggs that were fluffy, tender, and full of flavor.

It's all in the stir

Anthony Bourdain's approach to scrambled eggs emphasized their straightforwardness. In an interview with Insider Tech, he stated, "I'm old school. I believe that a scrambled egg, or an omelette for that matter, is fundamentally about the egg." For this reason, he avoided excessive seasoning, opting for just a light dusting of salt and pepper. He also refrained from adding milk, cream, or water to his eggs before scrambling. "I just don't think milk or cream contributes anything," Bourdain remarked. He further explained that "...it's about the egg," and emphasized that "...you're not making a quiche."

When it comes to selecting eggs, Bourdain recommended using the freshest ones for optimal flavor. For preparation, he advised cracking the eggs into a bowl instead of directly into the pan—contrary to Gordon Ramsay's method—and mixing them with a fork. It's important to leave the eggs slightly streaky, allowing for a blend of white and yolk as they cook, and to avoid letting the mixture sit out for too long to prevent undesirable texture issues. Ultimately, the key is to keep both your techniques and ingredients uncomplicated. As Bourdain pointed out, scrambled eggs are a "very, very simple dish," yet many people tend to overcomplicate them and end up ruining them.

Anthony Bourdain's Foolproof Technique For Fluffy Scrambled Eggs

It's all in the stir

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