6 Ways To Make Scrambled Eggs: Tested & Explained | Bon Appétit

Chef Harold Villarosa tests 6 different ways to make scrambled eggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambled eggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way as he chooses his all-around favorite way to scramble.

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0:00 Introduction
0:32 Gordon Ramsay's Soft Scramble
3:13 Cornstarch Scramble
4:37 Daniel Patterson's Poached Egg Scramble
6:25 Alton Brown's High to Low Scrambled Eggs
7:46 BA's Best Low and Slow (3 Ways)
9:22 Deli Style
10:44 Ranking Harold's Top 3 Methods




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[ranibowsprimkle]

I really appreciate that he differentiates between his personal preferences vs. how objectively good he thinks the recipe is.

[hatshepsutxlll]

BA should lean more into these kind of videos again. I get people want personality/entertainment, but its been a while since I've really felt educated and/or inspired to cook something by their old stand-by shows. this guys got good vibes but the substance comes first and that's what i like about him (the success of the wine guy i think follows a similar path)

[tipshaxx_for_you]

Chef Harold is one of the best additions to the channel - love him. Always entertaining, always great food, and something about his voice is pretty soothing!

[nikilmohan]

Harold genuinely tried to hold back on the ''Poached Egg Scramble' monstrosity.

[bistromath]

I love this guy. He's in the middle of BA's polished, upscale presentation just like "y'know, f*ck em"

[adroppedcroissant]

Im glad he was able to say that hes never done something before and had nothing crazy to say. He was willing to try something else and admit that it was great

[rpgbuster]

I'm so happy to see so many positive comments for Harold. I've liked all of his videos I've seen, and people seemed focused on how different he was or how he didn't fit BA. Keep him around guys, he brings an awesome dynamic to the team! Tell him we want to see him too!

[jessicatashman]

Harold is my favorite chef on BA hands down. I could watch an entire channel with just him.

[vickylikesthis]

Comparing these various highly debated methods is a nice way to go about the basics.

[graceklumpen]

I’ve been growing increasingly frustrated with my usual method of cooking scrambled eggs- but I didn’t know which of the millions of other methods to try. I was so excited by this video that I tried out Alton’s method tonight and they’re BOMB. Would love to see this as a recurring series!!!

[JohnyScissors]

Maaaan we really need Harold in the test kitchen interacting with everyone else working on recipe videos with them

[rubygregory]

I’m glad to see a chef finally admitting salting before is better!

[Hydrogen]

This dude is a trip. I had to double take what channel I was watching. Bon Appétit?? I want to see more of this guy

[bobm]

Instead of adding milk to your eggs use heavy cream, about a tablespoon to 3 eggs, much less water than milk and more flavor for the creamiest scrambled eggs. Best thing I've tried.

[mAdatee]

I think the Ramsay style is more supposed to be used like a topping for toast, but I'm always about that milk with salt ahead version myself.

[laurenl.]

“Do it man. Just have fun. As long it tastes good you know your gonna be alright”
-Harold

[MrRatFinkster]

Happy to see Kenji's cornstarch method doing well.

[thezachman]

the more i learned about the poached version, the worse it got.

Incredible video, Harold was dope

[jangeltrain]

I've adapted about three of these versions into one for my perfect scramble- crack the eggs into a cold pan with butter, season, scramble in the pain over highish heat and lower, emulsify the butter in by stirring frequently until the end when you let some of the curds get bigger. I like my eggs a little on the wet side so I finish them quickly. Super quick way to do them, less dishes, easy and tasty.

[ww]

The great thing about scrambled eggs is that you can tailor it to how you are feeling at the time, it's such a versatile recipe