Here’s how to make scrambled eggs like a chef.
Crack as many eggs as you want into a cold pan along with a few cubes of cold butter.
Then turn your heat to medium-low and begin to stir constantly with a rubber spatula, breaking everything up as the butter begins to melt.
When the egg actually starts to cook but is still really wet, begin moving the pan on and off the heat for about 10 to 15 seconds at a time until they’re about 80% of the way cooked through.
Then remove from the heat entirely and finish by adding a bit more butter, a pinch of salt.
And now the real secret: some chicken bouillon powder.
My grandpa’s trick for the world’s best-tasting scrambled eggs.
You can eat these plain, but I prefer to spread mine on a nice piece of crusty and buttery sourdough bread, topped off with some fresh cracked pepper and some beautifully chopped chives.
