Scrambled eggs are pretty simple, right? Eggs, a dash of milk or cream, a shake of salt and pepper – scramble together and voila.
Not according to renowned chef Anthony Bourdain who has shared a very different recipe for scrambled eggs.
The US chef and author insists his take on the breakfast staple is simple and superior.
The difference? There’s no water, milk, cream, crème fraîche or dairy product other than butter – a very generous amount of butter.
Listen: Andrew Daddo is the parent of teens and he still packs their lunch box.
“I just don’t feel that milk or cream adds anything. It’s about the egg. You’re not making a quiche here, you’re making scrambled eggs,” Bourdain said.
In the video interview with Tech Insider, the 60-year-old explained the temperature of the pan was key to great results – hot, but not too hot.
Unfortunately, Bourdain doesn’t tell us what is “too hot”, but we’ve tracked down an easy way to tell, simply by flicking a little water on the pan.
If it just sits there, it’s not hot enough. If it combines into balls and skates around on the pan, it’s too hot. If it sizzles and evaporates within a couple of seconds, it should be perfect.