Storm the Cassoulet

Scrambled Eggs (Bobby Flay)

on August 14, 2017

The secret to Flay’s scrambled eggs is similar to Chef Ramsay’s: he also uses butter, crème fraîche, and chives in his basic soft-scrambled eggs.  The difference, however, is all in the process.

Flay starts by melting equal parts crème fraîche and unsalted butter in a non-stick pan over medium, then adding eggs (that have been pre-whisked in a bowl) and pepper right as it melts. He then continuously stirs, until he gets the soft, small-curd texture of soft-scrambled eggs, and finishes it with kosher salt and chives. Ramsay, by comparison, puts butter and eggs straight into a cold pan and cooks for 3 minutes, 30 seconds on, 30 seconds off, and only adds the salt and pepper and crème fraîche at the very end.

“No salt right until the finish, due to the fact you want people sleek curves on the eggs, and the salt will ruin that.” – Bobby Flay

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