We Tried to Find the Perfect Scrambled Egg Technique (How to Make it at Home)

Young chef here from New Zealand. At the cafe I work at we make a spiral scramble egg for a few reasons.
1: Quick cooking time (15-20 Seconds)
2: Visually Larger Portion with same quantity of eggs.
3: Easy to transfer from pan to plate, lifts off in one solid piece. Meaning the same pan can be reused over and over again.
4: Visually adds texture to something that would otherwise be plain.
5: The high heat adds a little rise, giving a lighter fluffier egg.
6: For customers it can be something new and innovative.

For me personally I enjoy the eggs this way, but if perhaps I am cooking for myself and a few others at home I may adapt my method depending on what I am having. Funny thing that many other chefs will be able to relate to is the joy found in perfecting simple tasks with endless repetition. You do not understand how many minute details you need to learn to truly perfect a method and replicate it consistently!

I think that’s the amazing thing about eggs - they sound simple/boring but there’s so many ways to tweak them slightly to your taste and everyone has their own preference.
I have eggs every day and never get bored of them 🧡

My grandmother has been doing the folded method for as long as I can remember.
Very nice on top of salted smoked herring on a piece of rye, or with a cured piece of meat.

The large curd folded egg is found in many asian cuisines. I've seen Japanese and Korean cooks do the tornado version. Cantonsese cooks will use a potato starch slurry to prevent the runny part of the egg from "leaking" out onto the plate.

The French one: I find that adding dairy when it’s at the 50% cooked stage works much better than putting it in at the beginning. The eggs get a weird texture to them when I add cream or whatever during the initial whisk - I think that’s what caused the “unpleasantly curdled” texture of the pan-whisked eggs. Gritty eggs.

Folding in sour cream or some chèvre near the 75% stage works amazingly as well.

martha stewarts recipe is my fave. really big curds and tilt the pan barely stir just form the curds big, dont break them, then flip onto the wet side right when u turn pan off.

The small curd French scramble is really only good on some toasted crusty bread. And I use sour cream myself, and starting with cold butter in the liquid egg, so the butter melts slowly and incorporates better. And I don't use a whisk, that just looked weird. Silicone spatula for me mate

The folded scramble is similar to the tornado style made with chopsticks and formed into a fine pinwheel shape. My scrambles consist of two large eggs plus a measured quantity of water well beaten to foamy and into a hot nonstick skillet with an ounce of extra virgin olive oil and stirred with a nylon type spoon to a soft creamy point and then seasoned with the s&p. Happy cooking!

Cool video! I make mine on a cast iron so it ends up somewhere between your classic scramble and the folded one. The French way works well if you’re incorporating different textures, like salmon! Either way, really enjoyed this one.

The folding methods looks similar to a/the Cantonese style - there's video on it on the Chinese Cooking Demystified channel. They first separates the whites and yolks, whisks the whites separately to aerate a bit, then adds the yolks back in along with a cornstarch slurry. Then the cooking process involves the same folding technique, but the aerated whites and slurry let you get a super silky texture whilst staying really runny. It sounds insane and I can't say I bother do it much (first method in the video is fine), but it's pretty damn good

Great content as always guys, I think it would be really cool to do a Q&A session/video. Be interesting to hear your opinions on all things cooking.

I’m taking a trip to London in the spring and I’ll definitely be booking to come and dine at Fallow. 👍

Thanks for sharing guys! 🙂😋😎❤

the way I do whisked eggs is using really low heat and whisking constantly so you get something closer to a custard, finish while it’s still fairly liquid, and spoon on toast to get some contrasting texture

top with say anchovy+tabasco+lime or bacon bits+pepper+parsley for a more classic flavor combo

I love the folded technique ones most. Great videos chef! Keep em coming!

My mom always made her scramble in more of a folded way when i was growing up, and I absolutely love it - make a big pan full at least one morning every weekend for my partner and I.

Cut it into pieces just the right size for a fresh baked roll or toasted sourdough with nothing other than butter on and I'm at home 🫠

The "actual" scramble, I can enjoy as a side when paired with something like crumbly bacon but I do prefer the folded by far most of the time because the egg is the star of a breakfast or brunch to me any day of the week

I already know my fav: slow and low French style with a lil cheese on top! Happy cooking and cheers ;)

What camera or other technology are you using to films these? This POV is so cool and has so much information to show.

I changed to a new method I saw and have been doing it ever since: whole eggs into the pan over a very low heat, scramble just the whites gently without breaking the yolks, then once the whites are at the desired size/texture, break the yolks and gently fold it through. Turns the yolks into almost a sauce that coats the scrambled whites, and is cooked just enough from the heat of the whites.

3rd one not just an omelette?

Can’t beat the classic. Heston’s water bath tekkers is also top notch but slow, especially slathered in beurre noisette to finish