Chef spills his secret for the ‘creamiest scrambled eggs’ – and it has nothing to do with cream or milk

• Chef shares how to make the best scrambled eggs using one kitchen appliance
• Tyler Kord simply blends his eggs in his blender to create a smooth consistency 
• He pours the eggs into a fry pan on low heat and stirs until small curds form 
• Once the curds look glossy they’re ready to eat, ‘They are so delicious,’ he wrote

A chef has revealed how to make the ‘creamiest scrambled eggs ever’ – and it has nothing to do with adding cream or milk.

Cookbook author and No. 7 chef Tyler Kord, from Brooklyn, New York, uses his trusty blender to create smooth and fluffy scrambled eggs every time.

He simply cracks four eggs into a blender and lets the yolks and whites blend together for three to five seconds until they become a frothy consistency. 

Cookbook author and No. 7 chef Tyler Kord, from Brooklyn New York, uses a blender to create the smoothest and fluffiest scrambled eggs every time

Next he pours the eggs into a non-stick fry pan on low heat with one teaspoon of butter and half a teaspoon of salt.

Using a spatula Tyler stirs the eggs until they begin to cook and allows curds to develop in the pan. 

‘Scrambled eggs should have curds about the size of a quarter,’ Tyler wrote in his cookbook, A Super Upsetting Cookbook About Sandwiches. 

He simply cracks four eggs into a blender and lets the yolks and whites blend together for three to five seconds till they turn a frothy consistency

Recipe: Tyler Ford’s creamy scrambled eggs 

Ingredients: 

4 Eggs

1/2tsp Sea salt

1tsp Butter 

Method:

Once the egg curds turn glossy they are ready to enjoy on a slice of sourdough with a garnish of chives and other breakfast accompaniments. 

[The eggs] are so delicious that people will ask you if you put milk or cheese in them, and you will say, ‘No,’ and they will respect you for it,’ Kyle wrote.   

Australian chef and author, Dan Churchill, recently shared the biggest mistakes people make when it comes to cooking scrambled eggs. 

He pours the eggs into a non-stick fry pan on low heat with a teaspoon of butter and half a teaspoon of salt then stirs until glossy curds form and enjoys

He says the most common errors are having the pan too hot and cooking eggs until they are fully done on the stovetop, leaving them chewy and dry because they continue cooking from residual heat. 

Contrary to popular belief, the host of the Epic Table podcast also says you should avoid over-stirring eggs if you want to create ‘beautifully soft layers’.

Instead, he recommends sliding the spatula towards you and tilting the pan back to allow wet eggs to fall onto the cooked surface.

Rather than pouring eggs onto a sizzling hot pan, Mr Churchill also recommends keeping the pan on a medium heat so you can control cooking them evenly.

A video of his tips, which has racked up more than 2,600 likes since it was uploaded received instant praise from his fans and fellow foodies. 

‘Literally picture perfect eggs,’ a foodie wrote, while a third added: ‘Love how you make cooking eggs look so much fun!’ 

Dan’s tips for making the perfect scrambled eggs:

1. Avoid having the pan too hot – keep to a medium heat instead.

2. Avoid over-stirring – slide spatula towards you and tilt pan backwards allowing wet eggs to fall onto cooked.

3. Avoid cooking eggs to perfection on pan – remember they will continue to cook with residual heat.

Dan Churchill’s ‘perfect’ scrambled eggs

Source: Dan Churchill via Instagram

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