Scrambled eggs will always come out ‘silky’ with these tips (Image: Getty)<\/span><\/span><\/div>\n
\n
Millions of people have learned how to turn a breakfast classic into something that tastes like it was cooked by a professional. Expert chef Frank Proto shares his techniques for making the “best” scrambled eggs using specific ingredients and tips.<\/p>\n<\/div>\n
\n
Frank Proto took to YouTube with a short demonstration on how to achieve “restaurant-quality” results with eggs that are “creamy and silky”. The video has gained over two million views since it was uploaded.<\/p>\n<\/div>\n
\n
Aside from eggs, people will need one specific ingredient to stop their finished eggs from ending up “like rubber”. The process takes a matter of minutes when cooking, but prep starts long before that.<\/p>\n<\/div>\n
\n
In the video, Frank said: “My secret to perfect scrambled eggs is butter, timing and a little bit of love. I like to take my eggs out of the fridge about 15 to 20 minutes before I cook them.<\/p>\n<\/div>\n
\n
“Not only do they whisk better together, but they also cook a little quicker too.” The chef’s recipe calls for three eggs, whisked together with a fork as this “won’t incorporate too much air into the eggs”.<\/p>\n<\/div>\n
\n
Before adding eggs to the pan, final preparation is important as the eggs will only need a few minutes to cook. Frank said: “Have everything you need laid out in front of you. I have butter, my seasoning, a towel in case I burn my hands and my eggs ready to go.”<\/p>\n<\/div>\n
\n
In a pre-heated pan, add “a fair amount of unsalted butter” or vegetable oil to coat the surface. Add the eggs and season with salt while they’re still quite liquid, as Frank claims this ensures it “melts into the eggs” rather than clinging to the surface.<\/p>\n<\/div>\n
\n
Bring eggs to the centre of the pan while cooking, moving occasionally to create “big silky curds”. Importantly, knowing when to stop will keep eggs the “perfect” texture.<\/p>\n<\/div>\n
\n
Frank said: ” I usually stop cooking once my eggs are no longer liquidy. I don’t want these to be liquidy and wet, I want them to be slightly creamy and shiny.” Because eggs do “carry over cook”, meaning they continue to cook even after being removed from a heat source, it is best to remove them slightly before being 100% done.<\/p>\n<\/div>\n
Get seasonal recipes and cooking inspiration straight to your phone <\/strong> Join us on WhatsApp<\/p>\n
Our community members are treated to special offers, promotions, and adverts from us and our partners. You can check out at any time. Read our Privacy Policy<\/p>\n<\/div>\n
\n
When plating the eggs, Frank adds a dash of black pepper “for a little flavour” and a small piece of butter. He said: “I’m just going to spread a little butter around and let [it] melt into those eggs<\/p>\n<\/div>\n
\n
“That melted butter is going to make these scrambled eggs even richer than they already are – and it tastes great. This to me is the perfect plate of delicious scrambled eggs – something that’s super easy but it can go horribly wrong [if] the eggs that overcooked.”<\/p>\n<\/div>\n
\n\n
In the comments beneath the clip, one viewer said: ” Scrambled egg perfection! Using this cooking method I like to add just a bit of cheddar cheese and a few drops of hot sauce at the end”<\/p>\n<\/article>\n<\/div>\n
\n
A second wrote: “Just tried this method and I\u2019m never going back to rubber eggs! What a wonderful, silky, mind-blowing experience. Who knew a little bit of technique could change the way I eat eggs for the rest of my life!”<\/p>\n<\/div>\n
\n
A third commented: “I just made this recipe and it’s delicious! The butter makes all the difference.” One more put: “This works like a champ every time and I no longer overcook eggs!”<\/p>\n<\/div>\n<\/div>\n
![\"Toasted](\"https:\/\/cdn.images.express.co.uk\/img\/dynamic\/14\/1200x712\/secondary\/toasted-sandwich-breads-with-scrambled-eggs-and-chives-on-a-plate-as-a-healthy-breakfast-6964159.jpg?r=1780747376637\" "\\"Toasted")
<\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/source><\/picture><\/p>\n