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Photo:Flay: Ethan Miller/Getty Images. Recipe: Ted + Chelsea Cavanaugh.
Flay: Ethan Miller/Getty Images. Recipe: Ted + Chelsea Cavanaugh.
Some of the best things about social media are the how-to videos that are sprinkled all over our feeds. For folks who love to cook, you can learn to make almost anything on social media—whether it’s Matthew McConaughey’swildly unusual tuna salador an easy,three-ingredient appetizerfor the holidays.
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Before we dive into Flay’s technique, let’s take a moment to refresh ourselves onegg nutrition. Besides being a convenient, often readily available ingredient, eggs are packed with nutrients. They supply vitamin D, which is essential for bone health, and choline, which is an important nutrient forbrain health. Plus, they’re a good source of protein—with 6 grams per large egg according to the USDA—as well several B vitamins, including vitamins B2, B5 and B12.
Besides being nutritious, eggs are delicious, and scrambling them is easier than you think. Flay proves it in this recent Instagram reel demonstrating his tips for the viewer along the way. We break it down for you here.
Start with a Cold Pan
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Use Butter and Crème Fraîche
Before you add the eggs to the cold skillet, add a bit of butter and, if you have it, crème fraîche. The butter will melt slowly with the eggs, adding flavor and richness. The crème fraîche contributes flavor, but also creates creamy, luscious scrambled eggs.
Another way to keep those eggs lusciously smooth? Flay claims salting them after cooking can do the trick. He’s not alone in saying that salting raw eggs can make the texture a little meh, but plenty of experts disagree with him, too—Julia Child and James Beard both salted their eggs before cooking.It’s probably best to follow your heart on this one, since you’ll end up with tasty eggs either way.
Stir Constantly
When everything is in the skillet, it’s time to turn on the heat. Turn your burner to medium-low and grab a spatula to stir and push eggs around until curds form. As the pan heats up, stir constantly—as Flay reminds us, eggs go from raw to totally cooked pretty quickly. When the eggs are almost done, they may still appear a bit wet. Take them off the heat and allow the trapped heat in the skillet to finish the cooking, then top with whatever your heart desires. Flay usesromesco sauce, goat cheese and chives.
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Ready to make a batch? Don’t forget to serve your scrambled eggs with your favorite sides! Try this deliciousfruit salador whip up someavocado toastfor a dreamy breakfast—or even opt for a glamorousIna Garten potato galettefor a stunning brunch spread.
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SourcesEatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.U.S. Department of Agriculture. FoodData Central.Eggs, grade A, large, egg whole.Child, J. Scrambled eggs. In:Mastering the Art of French Cooking. Alfred A Knopf; 1964.
Sources
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.U.S. Department of Agriculture. FoodData Central.Eggs, grade A, large, egg whole.Child, J. Scrambled eggs. In:Mastering the Art of French Cooking. Alfred A Knopf; 1964.
EatingWell uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read oureditorial processto learn more about how we fact-check and keep our content accurate, reliable and trustworthy.
U.S. Department of Agriculture. FoodData Central.Eggs, grade A, large, egg whole.Child, J. Scrambled eggs. In:Mastering the Art of French Cooking. Alfred A Knopf; 1964.
U.S. Department of Agriculture. FoodData Central.Eggs, grade A, large, egg whole.
Child, J. Scrambled eggs. In:Mastering the Art of French Cooking. Alfred A Knopf; 1964.
