Apparently we’ve all been making scrambled eggs WRONG – top chef Anthony Bourdain reveals why
IT'S one of the simplest meals of all time - but apparently, we've been cooking scrambled eggs all WRONG.
We're not yolking here - there are several very common mistakes people make when preparing the tasty breakfast.
In that case then, how should we prepare this classic morning meal?
Anthony recommends starting out with a hot pan - though not too hot - and a box of fresh eggs.
He then cracks them into a small mixing bowl just prior to cooking them, so any bits of shell that creep in can be removed.
Anthony seasons his eggs with salt and pepper before transferring them to the pan, which should contain a generous dollop of hot, foaming butter.
He then leaves the eggs alone for a bit so that they "form up", before pushing them around in a figure of eight motion.
This "folds" the eggs together, which creates a better outcome than stirring them around too much.
"You don't want tiny, little bits of egg as your final product," Anthony explained.
"You want something fluffy, airy, rippled with a nice textural note when you taste the egg."
So there you go.
Yesterday we revealed you’ve been cooking mashed potato wrong all this time – and explained how to get it right.
In July last year we also told how many people eat burgers in the wrong way.
For a different take on scrambled eggs, here's how chef Gordon Ramsay recommends doing it.