How to make Perfect Scrambled Eggs, according to science.

Everybody touts the 'best' or 'perfect' scrambled eggs without actually describing the science behind that. That changes in this video. By understanding the 4 cooking variables you can make perfect scrambled eggs at home according to your preference.

📃 RECIPE Link:

📚 Videos & Sources mentioned:

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USEFUL KITCHEN GEAR

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0:00 The Scrambled Egg Variables
0:37 The defining characteristics of eggs
2:01 How do egg temperature, heat, and agitation work?
6:04 5 key takeaways
6:42 What do added ingredients do?
8:42 Soft scrambled eggs
9:47 French scrambled eggs
10:55 Cantonese scrambled eggs

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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sony 30mm f3.5 & 18-105mm F4
Voice recorded on Shure MV7
Edited in: Premiere Pro

Affiliate Disclosure:

[DoctorRapper]

You should consider making a video series on how to be quick and efficient in the kitchen - similar to how chefs in restaurants have to be both precise and efficient. This is an area that I personally would get a lot of value from

[joesinclair]

Incredible video. As a chef myself, I kind of just learnt all this stuff through trail/error over the years but I never really new why but this video has shown me everything I needed to know and more whilst being super engaging throughout. I really wish I had these kinds of videos when I started my training or even better when I was a kid learning how just to cook for myself. So it’s good to know it’s out there for anyone that wants to improve at home.

Keep it up, I’m definitely subscribing -much love from Australia 🇦🇺

[serpenttao]

Just wanna jump in on the chorus of people sharing their appreciation for your stuff. Recently moved out of my parents' house and into my own, so now I can experiment in the kitchen and only risk ruining my own food and supplies. Your videos have been insanely valuable on figuring out what would work best for me in terms of pans, supplies, recipes, and a ton of information on ways to cook certain dishes or ingredients, and why to do it like that. This is another perfect entry that I'll no doubt rewatch four or five time to really get the details down, and I'm already looking forward to trying various styles of scrambled eggs. I know this is an older video, and you might not even see this comment, but sincerely: thank you for the huge change you've made in my cooking life!

[..]

This is a master's thesis in Egg Scrambology. To one-up this you'd have to crack a bunch of eggs on a tall pot and plop a sous vide machine there to do the scrambling at the precise temp.

[StrawberryDreemurr]

As someone who is super into nerdy cooking knowledge and molecular gastronomy technobabble, I find your videos to be fascinating. It’s hard to do the research yourself when living on a college budget, but seeing you live the dream and do it yourself really keeps that spark alive in me. Thank you for that.

[Ash_Wen-li]

I love this style on toast, but by itself or on rice I like a quick high heat browned butter, soy sauce + mirin scramble topped with furikake rice seasoning & sesame seeds

[Bandoolero]

Ethan is carving out his special niche in the foodtube industry, which is super scientific cooking, love it!!!!

[UltimateCatalyst]

1:42 "it seems like all the videos of recipes touting the best scrambled eggs always have a ton of cream or half a stick of butter in them, and obviously that going to taste good"

Thank you for acknowledging this. It's genuinely frustrating when trying to find new recipes to make even beyond scrambled eggs and a lot of them use butter in excess. Like yeah its going to be good but its so unrealistic and borderline lazy. Its a bit harsh to say, but if a recipe needs a ton of butter to be good, it probably wasn't a good recipe to begin with. Always a great video Ethan!

[thegentlemandrummer]

Ethan! I have a video(or series) idea that I think you are most equipped to handle in an effective way. I have high blood pressure and need to reduce my sodium intake. I basically need to cut out my favorite ingredient to use in every dish, SALT. How can I make my food still taste good without using salt? What are some other low-no sodium ways I can bring out the most flavor in my dishes? This can apply to other areas like for those who need to cut out cholesterol for example. This would be a great take and I can’t think of anyone who would do it as well as you in a practical way!

[mybuddychad]

@Ethan, you're my favorite chef to watch these days. It's clear you put in a lot of time for your videos and the food science behind it is always super interesting. I walk away learning something new almost every video....also I have become much better chef myself. Thank you, sir 🤘🏼🤘🏼

[gooral]

In Poland, we don't usually whisk eggs before frying. We pour them with whole yolks into slightly heated butter, stir the whites alone until they don't set, and finally mix everything together. Highly recommended.

[jamienash]

I usually cook mine on a high heat for about a minute or less. I like big curds, with a slight browning, but still succulent and soft. I usually take them off the heat before they're finished, which reduces the chance of overcooking. I also don't over mix them, because I like the colour blend of not completely mixing them smooth

[Hack]

Ethan, you should do the same video for omelettes. Appreciate the level of effort and care you bring to each video.

[Samstn]

I love a high heat soft scramble. Big, tender curds mixed with some runny egg that finishes cooking on the plate

[MrWalksindarkness]

When I was a kid we would make what we called "soft boiled eggs", which was basically hard boiled eggs with a little moistness left in the yolks, mashed with butter and spread on toast. I loved it. A few years back i realized I could get the same effect by not overcooking scrambled eggs. It didn't need all the butter. Eggs are very inexpensive. I've never bought the giant flats of eggs, these are surely the cheapest way to buy eggs, but my grocery store sells 18 eggs for around 2 bucks. Even when I buy fresh eggs from a farm or something it comes out to about a quarter an egg. Soft scramble on toast is truly a simple cheap dish that is very satisfying, probably the very best flavor/price ratio of any food.

[fearny]

i can't believe how much this channel has grown in just a year. i found this channel back in august of last year when it had 170k or so and now has tripled that a year on. you deserve all the growth man, the effort you put in every video is insane.

[whatfor]

I spent about 20 years trying to figure out why, occasionally, I'd get amazing creamy perfect-tasting eggs at restaurants and couldn't replicate them at home. Eggs I cooked, and from most restaurants, seemed to come with this odd off-flavor I can't quite put my finger on. What I discovered, by accident, was that adding salt to the egg before cooking doesn't just change the texture, it also has a big impact on the flavor. I had been dutifully adding salt to my eggs "because it improves texture" for years, never thinking it'd have such an impact on flavor. My solution was to add plain whisked eggs to a medium temp pan with a pad of butter, pull together the medium curds I prefer, and then right as the eggs are almost done and the curds are still wet, hit it with a pinch of salt, toss, and plate.

[brettmoore]

I really appreciate how you give credit to other cooks on youtube and in books where you learned things.

[syd]

I love Ethan for doing the heavy lifting for me. I just get to tap on one of his videos and learn all entirely new tips and tricks about foods, that I can realistically recreate. Much appreciated!

[jakegraham]

Ethan I love that you make these 101 videos on different topics. I have gotten so much better at cooking by actually seeing you do different experiments with foods and explaining WHY we should cook something a certain way. Learning a little food science and learning how to make a recipe your own like you show yourself doing makes every recipe I make better not just the ones you show us. I'll always keep coming back to videos like these.