Anthony Bourdain advised that the key to great scrambled eggs lies in using the freshest eggs and avoiding the mistake of cracking or beating them in advance. Pre-mixing eggs can lead to bland, rubbery results due to oxidation and loss of air. Bourdain viewed this practice as a false economy that sacrifices color, flavor, and texture. He suggested that while speed may be tempting in busy kitchens, waiting to prepare scrambled eggs until just before cooking yields a significantly better breakfast experience.
Bourdain emphasized the importance of using the freshest eggs and never cracking or beating them ahead of time to ensure rich, flavorful scrambled eggs.
Mixing eggs ahead of cooking introduces air and combines proteins, but letting the mixture sit leads to bland, rubbery eggs as proteins unravel and oxidize.
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