[0 - 2] - I'm Frank Proto, professional chef and culinary instructor
[2 - 3] and today I'm gonna show you
[3 - 8] how to make scrambled eggs, Frank style.
[9 - 13] We're talking glistening, silky, creamy, scrambled eggs
[13 - 15] not the dried, burnt kind.
[15 - 17] This is scrambled eggs 101.
[18 - 22] My perfect scrambled eggs are creamy and silky, not fluffy.
[22 - 23] I don't like fluffy eggs.
[23 - 26] My secret to perfect scrambled eggs is butter,
[26 - 31] timing, and a little bit of love. [upbeat music]
[31 - 33] I like to take my eggs out
[33 - 37] of the fridge about 15 to 20 minutes before I cook them.
[37 - 39] Not only do they whisk better together,
[39 - 41] they also cook a little quicker.
[41 - 43] I have three eggs in the bowl.
[43 - 44] I'm gonna whisk my eggs with a fork.
[44 - 46] It won't incorporate too much air into the eggs.
[46 - 49] This way they'll stay nice and silky and not fluffy.
[49 - 50] I like to beat my eggs
[50 - 52] until they're just combined and then I stop.
[52 - 54] No extra air in there.
[54 - 55] Yeah, and that's it.
[55 - 56] My eggs are mixed really nice.
[59 - 61] Scrambled eggs can take under a minute to cook
[61 - 63] so it's really important to have everything you need
[63 - 64] laid out in front of you.
[64 - 66] I have my butter, I have my seasoning.
[66 - 68] I have a towel in case I burn my hands
[68 - 69] and I have my eggs ready to go.
[69 - 73] So I'm gonna preheat my pan and I'm using a non-stick pan.
[73 - 75] But believe it or not, if you don't preheat this
[75 - 77] the eggs tend to stick.
[77 - 78] I like to preheat my pan,
[78 - 81] get some oil or fat in there, and then cook my eggs.
[81 - 83] So my pan is nice and hot.
[83 - 85] It's over medium heat.
[85 - 87] I am going to use a fair amount of unsalted butter.
[87 - 89] The butter gives our eggs flavor
[89 - 91] and then I can control how much salt goes into them.
[91 - 95] You can use something like a vegetable oil, that's fine
[95 - 96] but there's no flavor in that.
[96 - 97] So to start to scramble
[97 - 100] I'm gonna add a nice big knob of butter to my pan.
[100 - 101] And I don't care if my butter is fully melted
[101 - 103] I just want it to coat the bottom
[103 - 105] of the pan before I put my eggs in.
[105 - 107] Now's when I want to add my eggs
[108 - 110] and I'm gonna add a little bit of salt now,
[110 - 114] I like to add my salt while my eggs are still liquid.
[114 - 116] This way the salt melts into the eggs
[116 - 118] and at this point I'm just gonna bring them
[118 - 121] into the center and just kind of like move them around.
[121 - 123] You have a few choices at this point.
[123 - 126] You can have big silky curds or small curds,
[126 - 127] It's totally up to you
[127 - 130] but I like my curds to be a little on the larger side.
[130 - 132] I usually stop cooking
[132 - 135] once my eggs are no longer liquidy, right?
[135 - 137] I don't want these to be liquidy and wet.
[137 - 140] I want them to be slightly creamy and shiny.
[140 - 142] Eggs do carry over cook.
[142 - 144] So at this point I want to take them out of the pan,
[144 - 146] they're done, they're done.
[148 - 150] Let's get 'em on a plate.
[150 - 152] And at this point people might disagree with me
[152 - 155] but I like to add a little bit of black pepper,
[155 - 156] just a little, just for flavor.
[156 - 158] You don't have to go too crazy.
[158 - 160] And then I take a little knob of butter
[160 - 162] and I'm just gonna spread a little butter around
[162 - 164] and let the butter melt into those eggs.
[165 - 166] That melted butter's gonna make these scrambled eggs
[166 - 169] even richer than they already are, and it tastes great.
[169 - 172] And this to me is the perfect plate of scrambled eggs.
[172 - 173] Delicious scrambled eggs
[173 - 175] sounds like something that's super easy,
[175 - 177] but it can go horribly wrong.
[177 - 179] In contrast to the eggs that overcooked, look at it.
[179 - 180] Come on, there's no choice.
[180 - 184] Look at my eggs, shiny, silky, delicious.
[184 - 187] Look at these, dry and sad.
[187 - 189] Creamy, delicious eggs,
[189 - 193] dry bouncy little rubber balls on a plate.
[193 - 195] All right, it is time to taste.
[195 - 196] Let me get a little piece of egg here.
[197 - 200] Right off the bat, you get that nice creaminess
[200 - 203] of the butter, and then you get the egg flavor.
[203 - 205] Four different ingredients to make scrambled eggs
[205 - 206] and a little bit
[206 - 208] of technique makes them extra decadent.
[208 - 210] Fluffy scrambled eggs are overrated.
[210 - 212] Try my buttery scrambled eggs
[212 - 214] and you'll never go back to fluffy eggs again.