50 People Try to Make Scrambled Eggs | Basic Skills Challenge
Even people who can't cook can make scrambled eggs, right? Sure. But here we're going to show you how to make them delicious.
Released on 6/5/2018
I've never made scrambled eggs,
I've never made any kind of egg.
I never cook by choice.
I can definitely scramble eggs.
I say that now.
I just started eating eggs a year ago.
Eggs, the one thing I know how to crack.
You know what I forgot to do?
I don't know what this is called.
You break the yolk, yolk, yolk.
Maybe I'll do a little salt.
Yeah, that's salty.
Where's butter and stuff?
Do I need butter and stuff?
I like to get it heated up
so by the time you pour it on,
there's a nice little sizzle happening.
Uh oh, uh oh.
I feel like my boyfriend's gonna see this
and he's gonna be so embarrassed.
Scramble eggs coming up.
Crack that bad boy.
There's not even a number for the amount
of times that I've made eggs.
Stirring the eggs.
You gotta salt these or else they taste like
my mom's eggs and they're disgusting.
I just have to turn this bad boy on.
Put a little butter in my pan.
Fat carries flavor.
I know that they're ready to hit the pan
when they're all incorporated.
I'm looking for them to not look too dry
but also not look like queso.
I like when it's not too cooked.
They're more like fried eggs
that are crumbled but smells good.
(tape rewind squeaking)
It's a pretty simple task but there are ways
to improve the quality of your scrambled eggs.
So, the first thing we're gonna do here is break the eggs
always on a flat surface.
Now a whisk would be fine here, a fork is fine as well.
I know these are ready when basically
when I stop stirring if I don't see any lumps
or clumps of either egg white or egg yolk.
The next thing I want to do is make sure
that I season my eggs before they go into the pan.
So, when we're scrambling eggs, the really important thing
is that you just have some type of fat in the pan.
So, I want to swirl this around to keep it from burning
and get a nice even coating.
So, my eggs go in.
If you hear a loud sizzle when you add eggs to the pan
for scrambled eggs, your pan is absolutely too hot.
And my cooking time here is extremely short.
I'm actually gonna turn the burner off
right before they're ready and just use
the residual heat of the pan.
I want these eggs basically what I would call custardy
which means that they're not fully set,
there's a bit of slightly runny egg mixed in
in between and that's really what we're looking for
for a proper scrambled egg.
Look at my eggs.
Ever, never, never.