Food & Drink

How To Make Every Type Of Egg Perfectly, According To Top Chefs

Perfect poached and slay scrambled
IMAGE Getty
Comments

The idea that eggs are 'easy' falls apart a little when you see—or indeed taste—how well professional chefs can make them.

Whether you take yours scrambled, poached or fried, the men with the big hats have perfected the science for you—all you need is a little practice.

Presenting, then, three top techniques from three top chefs to help you perfect your egg game.

SCRAMBLED

ADVERTISEMENT - CONTINUE READING BELOW

Big time American chef Anthony Bourdain took some time to explain to tech insider what his secrets to the perfect scramble are. Anthony emphasises that you shouldn't let the eggs sit before cooking them. Let them "form up a little bit" in the pan before pushing them around in a figure-eight pattern" he says. This folding technique helps achieve fluffy eggs with a favorable texture and none of those horrible little broken bits.

POACHED

ADVERTISEMENT - CONTINUE READING BELOW

Duck & Waffle Executive Chef Dan Doherty believes the secret to the perfect poach lies in getting the timings right. "For poached, lower the eggs in slowly at first to temper them, then drop in to continue cooking," he says. This means you avoid the egg dispersing all over the pan and end up with a solid structure. Winner winner, chicken-laid dinner.

FRIED

ADVERTISEMENT - CONTINUE READING BELOW

Fast-food nemesis and national treasure Jamie Oliver eschews burnt and crispy fried eggs cracked into a pan at burning temperatures in favour of slower and more consistent cooking. He suggests cracking the egg into a cool pan, and allowing it to heat with the oil, cautioning that "if it starts to spit...turn the heat right down." Cooked all the way through and damn tasty too.

This story originally appeared on Esquire.co.uk.

* Minor edits have been made by the Esquiremag.ph editors.

Comments
View More Articles About:
About The Author
Esquire UK Editors
View Other Articles From Esquire UK
Comments
Latest Feed
 
Share
Before the year ends, Grab will be an undeniable force in the digital wallet space.
 
Share
It's another massive art installation by Biboy Royong.
 
Share
"Stan" is now an official noun and verb. Now onto mom's spaghetti.
 
Share
You can find them all in a little Burgos Circle restaurant.
 
Share
Did you catch these powerful connections to some of the show's iconic moments?
 
Share
 
Share
Salvatore Ferragamo creative director Paul Andrew, who designed it for the actor, gives us the inside scoop.
 
Share
 
Share
Are Filipinos being racist when they got angry at the screening of Avengers Endgame with Chinese subtitles?
 
Share
The "Maestros Cortadores de Jamon" get paid to carve succulent Spanish jamon right in front of you.
 
Share
Load More Articles
Connect With Us