The Most Perfect, Silky, Creamy Scrambled Eggs You'll Ever Make

I'm Frank Proto, professional chef and culinary instructor

and today I'm gonna show you

how to make scrambled eggs, Frank style.

We're talking glistening, silky, creamy, scrambled eggs

not the dried, burnt kind.

This is scrambled eggs 101.

My perfect scrambled eggs are creamy and silky, not fluffy.

I don't like fluffy eggs.

My secret to perfect scrambled eggs is butter,

timing, and a little bit of love.

[upbeat music]

I like to take my eggs out

of the fridge about 15 to 20 minutes before I cook them.

Not only do they whisk better together,

they also cook a little quicker.

I have three eggs in the bowl.

I'm gonna whisk my eggs with a fork.

It won't incorporate too much air into the eggs.

This way they'll stay nice and silky and not fluffy.

I like to beat my eggs

until they're just combined and then I stop.

No extra air in there.

Yeah, and that's it.

My eggs are mixed really nice.

Scrambled eggs can take under a minute to cook

so it's really important to have everything you need

laid out in front of you.

I have my butter, I have my seasoning.

I have a towel in case I burn my hands

and I have my eggs ready to go.

So I'm gonna preheat my pan and I'm using a non-stick pan.

But believe it or not, if you don't preheat this

the eggs tend to stick.

I like to preheat my pan,

get some oil or fat in there, and then cook my eggs.

So my pan is nice and hot.

It's over medium heat.

I am going to use a fair amount of unsalted butter.

The butter gives our eggs flavor

and then I can control how much salt goes into them.

You can use something like a vegetable oil, that's fine

but there's no flavor in that.

So to start to scramble

I'm gonna add a nice big knob of butter to my pan.

And I don't care if my butter is fully melted

I just want it to coat the bottom

of the pan before I put my eggs in.

Now's when I want to add my eggs

and I'm gonna add a little bit of salt now,

I like to add my salt while my eggs are still liquid.

This way the salt melts into the eggs

and at this point I'm just gonna bring them

into the center and just kind of like move them around.

You have a few choices at this point.

You can have big silky curds or small curds,

It's totally up to you

but I like my curds to be a little on the larger side.

I usually stop cooking

once my eggs are no longer liquidy, right?

I don't want these to be liquidy and wet.

I want them to be slightly creamy and shiny.

Eggs do carry over cook.

So at this point I want to take them out of the pan,

they're done, they're done.

Let's get 'em on a plate.

And at this point people might disagree with me

but I like to add a little bit of black pepper,

just a little, just for flavor.

You don't have to go too crazy.

And then I take a little knob of butter

and I'm just gonna spread a little butter around

and let the butter melt into those eggs.

That melted butter's gonna make these scrambled eggs

even richer than they already are, and it tastes great.

And this to me is the perfect plate of scrambled eggs.

Delicious scrambled eggs

sounds like something that's super easy,

but it can go horribly wrong.

In contrast to the eggs that overcooked, look at it.

Come on, there's no choice.

Look at my eggs, shiny, silky, delicious.

Look at these, dry and sad.

Creamy, delicious eggs,

dry bouncy little rubber balls on a plate.

All right, it is time to taste.

Let me get a little piece of egg here.

Right off the bat, you get that nice creaminess

of the butter, and then you get the egg flavor.

Four different ingredients to make scrambled eggs

and a little bit

of technique makes them extra decadent.

Fluffy scrambled eggs are overrated.

Try my buttery scrambled eggs

and you'll never go back to fluffy eggs again.