[1 - 1] hey everyone it's Kenji today I'm going
[1 - 3] to be making some scrambled eggs really
[3 - 4] good scrambled eggs you've seen me make
[4 - 6] scrambled eggs before this will be a
[6 - 8] slightly different way to do
[8 - 10] it um so these are going to be kind of
[10 - 12] super rich and creamy hopefully really
[12 - 15] bright yellow and nice um so we're going
[15 - 16] to start by preheating our pan
[16 - 19] relatively low heat here okay I'm going
[20 - 24] eggs I'm going to do let's see one
[27 - 30] eggs let's say two whole eggs and then
[30 - 32] what I'm going to do is over here I'm
[32 - 35] going to retain some of these
[35 - 37] yolks okay one yolk
[47 - 47] and two yolks so I'm going to beat up
[47 - 49] these eggs with a little bit of salt um
[49 - 51] I always salt my eggs prior to
[51 - 53] scrambling them you've seen you've heard
[53 - 54] me say this a million times and I have a
[54 - 56] um other videos about this but I was um
[56 - 58] I salt my eggs prior to scrambling them
[58 - 59] um what happens is that the salt will
[59 - 60] actually dissolve some of the egg
[60 - 62] proteins it makes them it makes it so
[62 - 64] that the eggs when they start to cook
[64 - 65] they don't set up as tightly they don't
[65 - 67] squeeze as tightly um and so they
[67 - 69] actually retain more moisture and stay
[69 - 71] more tender uh if you pre-salt them um
[71 - 73] ideally you actually want to pre- Salt
[73 - 74] them and let them sit for about 15
[74 - 75] minutes before you cook them and that'll
[75 - 78] give you sort of the the best effect um
[78 - 79] but we're just going to let them go as
[79 - 81] is all right so I got my eggs there I've
[81 - 83] got my egg yolks here I'm also going to
[90 - 90] up okay going to go into my pan with
[90 - 92] about a tablespoon or S of
[92 - 95] butter we can increase our heat a little
[95 - 99] bit this is a non-stick skillet I'm
[99 - 100] using salted butter but you can use
[100 - 101] inside it really doesn't matter what
[101 - 102] butter you use you just want to make
[102 - 104] sure that if you are using salted butter
[104 - 106] cuz you have it at home uh just make
[106 - 108] sure you um UND season your eggs
[108 - 109] slightly so that it doesn't end up too
[109 - 111] salty all right once the butter starts
[111 - 112] to foam we're going to go straight in
[112 - 120] with our eggs
[121 - 121] now the idea here is that we want to be
[121 - 125] kind of constantly
[128 - 128] stirring cuz you want really fine grain
[128 - 130] uh fine curds to form you know if you
[130 - 132] like your eggs really this is going to
[132 - 133] give you a really nice creamy Rich
[134 - 135] scrambled eggs if you like your eggs
[135 - 137] sort of drier and fluffier you can do
[137 - 138] that too um it's just not going to be
[138 - 139] with this method and you're going to
[139 - 141] want to use S slightly higher heat for
[141 - 142] that method all right so once we get to
[142 - 144] about there our eggs are almost done
[144 - 148] we're going to pour in our egg
[155 - 155] Heat and then just kind of fold that all
[155 - 165] in using the residual heat of the
[168 - 168] pan you see how nice and rich and creamy
[168 - 170] and glossy they come out when you do it
[195 - 195] go you see how nice and like smooth and
[195 - 197] tender it's almost like those yolks form
[197 - 199] like a sauce for the eggs you
[199 - 201] know but that whole yeah saving the
[201 - 203] yolks till the end adding them in off
[203 - 205] heat um it cools down the eggs it stops
[205 - 207] them from overcooking um and it saves
[207 - 214] that richness for the very end go some
[255 - 255] right they're good try them this way
[255 - 257] this is one of many ways to make really
[257 - 258] good scrambled eggs I think this is one
[258 - 259] of my favorite methods though uh it's a
[259 - 261] great method uh when you're making
[261 - 262] scrambled eggs save one or two of your
[262 - 264] yolks you know 30% of your yolk set them
[264 - 266] aside and then add them at the very end
[266 - 267] when your eggs are almost done it'll
[268 - 269] make them really extra rich and creamy
[269 - 271] very very simple technique to do doesn't
[271 - 272] require any extra ingredients it barely
[272 - 274] takes any more time and it will make a
[274 - 276] difference in your eggs the other thing
[276 - 277] you can also do is if you want to make
[277 - 278] them extra rich and we used to do this
[278 - 280] at a restaurant I worked at you can get
[280 - 282] extra eggs save just the yolks scramble
[282 - 284] whole eggs and then add like a bunch of
[284 - 285] yolks in at the end so your eggs your
[285 - 287] scrambled eggs are like 50% egg yolk
[287 - 289] makes them really really good uh however
[290 - 291] any that's another video for another
[291 - 293] time guys gals non vinary Pals uh extra
[293 - 294] creamy scrambled eggs I'll see you next