The Great Scrambled Egg Debate

Posted on Jan 4, 2015

I was pretty little the first time I made scrambled eggs. I can remember standing on a chair in the kitchen with my mom standing behind me. She guided my hand while I held the spatula, and together we stirred the eggs in the pan. To my small hands, the pan seemed so hot. It is the first thing I remember making in the kitchen and, to this day, it is one of my favorite things to cook. It is the perfect weeknight meal, especially after being at the gym or out on a run.

Most of my life, I’ve cooked scrambled eggs the same way. It is the way my mother taught me, and the way I thought was best. It is a simple method that begins with melting butter in the pan, adding a little milk to the eggs while scrambling them in a bowl, and then cooking them over medium heat until just barely cooked through (I hate dry eggs). Sometimes I would add chives or cheese. Over the years, I stopped adding milk, mostly because I seldom have it on hand. Simple and straightforward.

But then I met my fiance, and he taught me a different method of cooking eggs, one inspired by Julia Child and demonstrated in the video below my Gordon Ramsey. It is a slow method, that involves taking the eggs on and off the heat and adding the cream or milk after the eggs are done cooking.

The eggs come out creamy, just the way I like them. It takes a long time, though, which can be a problem after a long run, and the eggs cook down a lot.

This lead me to start researching ways to cook eggs, and I found this other very different method by Alton Brown. Unlike Julia Child and Gordon Ramsey, Alton Brown cooks his eggs in 30 seconds on high heat and still manages to make them come out creamy.

So which method is better?

Over the next few weeks, I’m going to start experimenting with scrambled eggs and post my results here. In the meantime, I’ll ask my readers the ultimate egg question: What’s your favorite way to cook scrambled eggs?