Chef Harold Villarosa tests 6 different ways to makescrambledeggs, breaking down all of the variables in play when preparing this seemingly straightforward breakfast staple. Does adding milk make for creamier scrambledeggs or just diluted ones? Should you add salt to the uncooked eggs or only once they're in the pan? Unkle Harold tries each method out, explaining each step along the way as he chooses his all-around favorite way to scramble.
- 0:00 Introduction 0:32 Gordon Ramsay's Soft Scramble 3:13 Cornstarch Scramble 4:37 Daniel Patterson's Poached Egg Scramble 6:25 Alton Brown's High to Low ScrambledEggs 7:46 BA's Best Low and Slow (3 Ways) 9:22 Deli Style 10:44 Ranking Harold's Top 3 Methods
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