Bobby Flay Avoids Grainy Scrambled Eggs With A Crucial Salting Tip

Scrambled eggs are a dish most of us make without a recipe. It was likely the first dish you learned how to make as a child, although the excitement of cracking an egg disappeared by adulthood. This quick, versatile dish is easier to prepare than other methods of cooking eggs, like poaching, and can be enjoyed at every meal whether you are cooking for one or many.

Americans are consuming more eggs despite the soaring egg prices, a 60% increase in cost from last year, perĀ CBS News. According to Healthline, eggs are a nutrient-rich protein source, low in calories. An egg contains 78 calories, 6 grams of protein, 5 grams of fat, and a little bit of everything the body needs, including vitamins A, B-12, and D. Once vilified by the medical community; eggs are now a recommended daily food source for most people. In fact, studies have shown consuming eggs consistently increases the 'good' cholesterol, HDL, reducing the risk of heart disease.

With our increased awareness of food science, it's time to forget everything you know about how to make scrambled eggs and relearn this simple dish. While mom's dry, popcorn-looking, overcooked eggs will always hold a nostalgic place in our hearts, using a few new cooking techniques will produce creamy scrambled eggs that will change how you think scrambled eggs should taste forever. Chef Bobby Flay demonstrates how changing how we salt eggs can prevent the dreaded grainy scrambled eggs and produce custardy eggs for your next breakfast sandwich.

Season after the eggs are cooked

While preparing Scrambled Eggs with Prosciutto and Focaccia for the Food Network on Instagram, Bobby Flay's creamy scrambled eggs begin by thoroughly whisking raw eggs until they are homogeneous or one color without any streaks of white. Flay vigorously does this by hand. However, Southern Living suggests grabbing an immersion blender to make the job faster and easier, especially when feeding a crowd. A standard blender would also work.

While whisking the eggs, Flay warns to hold off on seasoning the dish with salt until the very end. A departure from how most of us have been preparing scrambled eggs for decades. According to Flay, whisking raw eggs with salt can affect the curd, the pieces of cooked egg, leading to a grainy texture. Instead, Flay seasons the whisked eggs with freshly ground black pepper and adds salt once the eggs are cooked and off the heat.

Fellow celebrity chef Gordon Ramsey agrees, although his technique for making scrambled eggs differs otherwise. On MasterClass, Ramsey's four-minute scrambled eggs get a generous sprinkling of kosher or coarse sea salt once the custardy eggs make it to his plate. Ramsey adds that salting raw scrambled eggs will "cause them to break down before you start the cooking process."Both chefs suggest cooking scrambled eggs on low heat, constantly moving the eggs as the soft curds appear. Since residual cooking will occur once the eggs are removed from the heat, it's crucial to stop cooking before the scrambled eggs are thoroughly cooked.