The Secret Ingredient Martha Stewart Uses In Her Scrambled Eggs
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- Опубликовано: 18 окт 2024
- Scrambled eggs are a delicious way to start your day, but it can be tricky to get them fluffy and creamy. Everyone's had dry, sponge-like scrambled eggs, and it's easy to let them get that way. Maybe you've seen Gordon Ramsay cook his creamy scrambled eggs, using indirect heat and adding crème fraîche. That's certainly one way to do it, but purists might balk at the idea of adding fermented cream to such a simple dish. So how does domestic goddess Martha Stewart, known for her simplicity and authenticity, cook her scrambled eggs? It turns out that she has a secret ingredient that's pretty brilliant. This is the secret ingredient Martha Stewart uses in her scrambled eggs.
#Eggs #Ingredient #MarthaStewart
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What are your secret ingredients for scrambled eggs?
Milk 🥛
Creme Fraiche and eggs from my own 8 happy hens :)
Cheese
Don't scramble them incessantly while cooking. Allow large curds to appear, and enjoy them. Ghee might be good, but butter is fine, too.
Love
A smaller pan, with deeper egg fluid, tends to keep them fluffier and keep from drying them out. A full size frying pan tends to dry them out.
Martha Stewart did say to cook your scrambled eggs low and slow and it does the trick..It came out creamy and fluffy. That was some good advice.
I've been cooking scrambled eggs for 55+ years, and regular butter has worked just fine for me. You just have to watch them closely, as I like soft scrambled eggs.
I agree. Milk ruins the flavor
@@debras.836- Yep, and it doesn't mix very well with the eggs.
I agree.. regular butter is fine.. I LOVE the butter a little browned. Adds a yummy taste.
Same here. Every time I make eggs for someone new they always ask what I do. Just cook them in butter while scrambling the whole time.
When I make scrambled eggs or a French omelette I always use butter. It has always worked for me.
secret ingredient: clarified butter/ghee.
the process: use 1 tblspn butter/ghee; cook on low heat; constantly whisk (scrambled eggs); serve on a hot plate.
Thanks! 🥰
It’s not even a secret though.
This is how my grandmother taught me over 50 years ago. Clearified butter is great for all kinds of yummy foods.😁 Thank for sharing ❤❤❤
I'm not crazy about eggs, but back in the 1950's, my Dad used to take me to a place in N.Y.C. that were cooking scrambled eggs by the window of the restaurant, so people could watch. It was such an unusual way of making them so fluffy and in unusual shapes. My Dad would go home and try to copy them but wasn't able to. Does anyone remember a place like this in N.Y.C.?
The eggs matter too
There is a big difference in a store bought .99 a dozen egg and farm fresh eggs 🥚
Simple is best
The only difference is how well the eggs are washed before they are sold.
The more orange vs. yellow tells you what you paid for. Yellows seems more "lighter" and "empty" than the preferred and tastier orange protein ballz. My buddy has three hens and they are equalled by the most expensive at the store. p.s. brown and white are equal. Environment and diet are the difference. Just like for humans...
They are the same
Ghee makes the best grilled cheese sandwiches, too -- you can spread the ghee on every bit of the bread.
We Indians use Desi ghee in almost every meal. Ghee in scrambled eggs is a genius idea.
Personally, I prefer them to be green and served with ham.
I have an omelet whisking fork that lets me crack the eggs right into the pan, no bowl and whisk to clean. Very cool.
When I cook eggs in a Frittata, Scrambled, Omlette, or other I use a mix of Butter and EVOO. This keeps the butter from burning. Farm freh eggs are best, Organic, cage free as well.
I make my egg's the same way my grandmother did. Low and slow.
I cook scrambled eggs in a double boiler. It takes a while, but the results are worth it.
Jacques Pepin does move/stir his scrambled eggs, and it produces much better scrambled eggs than Julia Childs, who leaves them sitting on the heat, barely moving them.
1 tsp water regulates the cook. 100 C max. Pull 'em wet, they will finish themselves on the plate. Ghee, butter, lard, water is the key...
The "real" secret to cooking good scrambled is to beat two of them with a fork and add about one tablespoon of whole or 2% milk. Preheat the pan on medium low heat and melt one patty of real butter in the pan before adding the beaten eggs. Pour the beaten eggs into the pan and with a spoon push the edge of the eggs toward the middle. As the eggs begin to solidify but still have some semi-liquid to them stir and remove the pan from the heat. Continue to stir the eggs in the pan to the degree of firmness or fluffiness desired. Turn them onto a plate where your jellied and buttered toast is waiting and enjoy with salt and black pepper to taste. A hot cup of coffee to wash them down is a bonus. Nothing too complicated about this method. This was taken from a video that Julia Child made about 20+ years ago.
That’s how I’ve always made them. Just tastes better...to me.
The first mistake you made was adding milk. I didnt bother reading your comment anymore!
Yes, this is also true for Omelettes. You need the milk, I add 1 T. of filtered Water as well. It fluffs the eggs up, instead of the dreadful flat egg that the Southerners usually serve up. I learned this technique 50 years ago!
I'm 66. That's exactly how my grandmother made for me when I was a little kid. She used evaporated milk (that she used for her coffee). She added salt and a dash of nutmeg. Best scrambled eggs on the planet. I make for my 7 year old grandson now.
@@trudymccann3671 totally agree! Milk stuff adds fat which makes them not fluffy!!!♥️
Look's delicious! 🤤
Interesting- will try the clarified butter to see what difference(s) it may make, mainly flavor. I am quite satisfied with my scrambled eggs, the reason being is I already use all of these techniques; mostly learned through experience (trial and error). I'm a pretty decent amateur chef. I use a wooden spoon to agitate the eggs while cooking. For the fat though, I use a low taste olive oil with a spot of butter. The butter helps break the surface tension of the oil thus allowing it to spread in my non-stick pan more readily. Using a little butter with olive oil will work for you in many sautéing instances. With eggs though, the amount of fat (oil) though is critical. A tad too much and you'll end up with oily-tasting eggs, so I find the clarified butter suggestion quite interesting. It's on my shopping list.
Thanks for sharing 🌈
Cool. So do you mix the clarified butter in with the eggs or do you use the classified butter like you would regular butter, melted in a pan then add the eggs?
Kind of like Gordon Ramsay's recipe only he put the eggs in first over low heat and adds cold butter, gently stirring until the eggs are moist and fluffy.
I think he adds creme fresh too.
He does.
I would like to see a Martha Stewart / Gordon Ramsay battle.
Overrated, bayless would kick their asses just like he did to bobby flay
She'd have a shiv in her sleeve. No contest.
Never tried ghee. I have a quart of homemade ghee. But I don’t think that eggs should be scrambled at high heat. Low and slow is key.
I love eggs in anyway eggs with green beans or cactus/nopales with some jalapeños green onions is one of the best healthy combinations….
Perfectly good
Always learn something here at Mashed.
My technique is browned butter, med/high heat, very well beaten, I only move the eggs a little keeping them more whole than lumpy and I only cook them until the shine starts to disappear. Occasionally I add half a t. of milk and 1/4 t. of cornstarch to the bowl first to make them more creamy. Very good with green onions too.
Just mix in half and half to it with butter to make the best scrambled eggs cook low and slow
Lil secret, put a dash of water in your scrambled eggs makes them great!
Ghee, I have not tried...but for me I use 3 whole eggs with another egg yolk only, sometimes 2 xtra yolks. I will try the ghee though since I love the nutty flavor.!!
The pictures of some of the eggs still look like there is raw egg in there. I like mine all cooked when making scrambled eggs.
Eggs, half and half, Cream of tartar. Salt and pepper and cheese of your choice.
does anyone else have a favorite voice to this channel?
I prefer to scramble eggs in peanut oil. It delivers a light tasty flavor. Sometimes I'll add a little melted butter at the end of that buttery taste some like.
Also the big restaurants use a little soy sauce, that's my favorite trick. Then you don't need to add any salt. But I shall try this clarified butter recipe.
A little soy sauce added to fried eggs, over easy, is also good.
I've used Butter and Clarified butter & can't see nor taste the difference! I spread the melting butter around the insides if the small frypan as well, which helps to scrape the egg down to avoid the egg from making a skin along the sides!
I use olive oil and whole milk plus kosher salt and fresh cracked black pepper. I put it all in a large mixing bowl and using a balloon whisk I beat them like they owe me money until it's foamy. An omelet pan on medium low heat and using a lid to cause the eggs to expand and be so light and fluffy. It's easy to screw up and I'm the only one in the house that can make perfect eggs
I just use a lot of regular butter and low heat and dont overcook. Always rich and very good. Same with egg salad , mash the warm boiled eggs with butter and pepper then add your mayo/miracle whip and spring onions or radish or not
I make scrambled eggs with penny's maharaja curry. I use butter or Pam in pan.
Couple other tricks:
1. For creamy scrambled eggs, add water
2. For watery eggs add milk (it seperates)
3. Allow the eggs to fom to room temperature
4. Whip the eggs in a copper bowl (the chemistry creates a light froth)
5. Cook over low heat and don't over cook.
6. Enjoy!
Most importantly get big fresh eggs. The yolk colour is better.
Oh, not such a surprise after all. I've used Ghee to scramble my free range eggs and they come out okay. the best eggs i've ever made scrambled were cooked in EVOO from Cosco in a nonstick pan where i sprinkled the salt into the olive oil while it was heating then added the egss one at a time and constantly stirred them while they cooked. They were light, fluffy and so rich tasting. My cooking fat of choice is extra virgin olive oil...from Cosco.
"Accidentally" 😂😂
I have been using clarified butter on eggs for decades. Sorry, Martha, the French did it long before you.
Using oil is just perfect. If someone cannot make scrambled eggs should stay away from cooking altogether. Also you can use lard or some bacon or bacon like cutlery bits, i.e. smoked pork fat, and melt that first and then add the eggs. You can also sauté some shallots or green onions before adding the eggs. Beats ghee any time.
My trick.. put them in my magic bullet with Half and half and cook on low.
It's weed... she uses weed lol
Yes! After smoking a blunt, everything tastes better!!🤣
SToney Ellis! I knew it was you!
GHEE YES...A LITTLE ORANGE JUICE WHILE WHIPPING IS ANOTHER TRICK !
So I can’t find the reference anymore but I once read to add baking powder to scrambled eggs to make them fluffier. Anyone?
Just sayin'... Ghee is somewhat different than clarified butter. Similar, but process for ghee much longer to achieve.
and it is easy to "overdo" the ghee.
Best way is a shot of water instead of milk. They fluff up double the size. I still use regular butter. Try it you'll like it 😏
A sprinkle of dried Dill Weed finishes for me.
Easy to overcook scrambled eggs. Unfortunately that's exactly what Martha Stewart has done!
I use butter to cook with scrambled eggs. So what!
Claim your “here within an hour” ticket right here
Wisk in a little cottage cheese
Milk toughens scrambled eggs...use only a bit of water & cook them slowly.
Martha Stewart is way over rated. She has never impressed me ever.
It must be that "OITNB" sauce.
Clarified butter is different from gee
Is it anger?
So what’s so secret about it???
Sorry, but buttered eggs goes back to the 17th century.
perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect perfect.
Does NOT exist!😤🤐😣🗣️
Eggs are supposed to make noise. Get that pan really hot then dial it down just a bit.
Golly gee, ghee!
Clarified butter is not the same thing as ghee.
The same as Gordon Ramsey. It’s no trick of hers.
Butter is not a secret ingredient, its a trick
Avacodo oil
Clarified butter isn't the same as ghee!!
I don't agree with her method. I hate eggs that are undercooked and have that slimy coating on them. My best method is, using regular butter in the pan, mixing in plenty of milk, and once you pour the eggs in the pan, don't touch them until the very end! Also, whisk the salt and pepper into the eggs before you add the milk, for better distribution. Medium low heat is best. Cover the egg pan with a lid, until they are almost completely set, then use your spatula and break them up, stirring until the last of the raw egg is cooked. you will have some water separating out, but that doesn't matter. These eggs are as fluffy as it gets.
Martha learned that recipe in the prison kitchen.
Oh that's just nasty Texas Jack, do me a favor please and stay out of Arkansas. We don't want you corrupting the little children!!! He who is without sin let him cast the first stone
Good way to ruin your steam wand!
Oh sure.....I've got Ghee in my fridge just ready for use.....C'mon
The secret ingredient is sour cream Martha, refer to the The Sopranos. Ghee Shmee. So pretentious.
Sour cream makes them very fluffy. But I don’t like the taste.
Knowing her and the company she keeps I would have to say the ingredient would be weed.
So how Pakistani make it lol
I hate runny eggs. Over hard.
I hate "hard" eggs. fluffy is better by far.
Crispy with the yolk broken… fried to a crisp! Lots of pepper, buttered toast and… catsup!! YUMMY!!!!!🤗🤗🤗♥️‼️
@Diana Moore thanks!! You’re kind!!🤗♥️‼️I love eggs like that!😂
@Diana Moore RIGHT?!!!LMAO!!!😂😂😂😂totally hungry!!!Thats sooo funny!! Sending peace and love to you! Happy New Year!!!
gordon ramseys scrambeld eggs are way better,
Guess it's not so "secret" anymore huh? Can not use that headline for a video ever again.
The narrator cannot pronounce “medicinal”.
⁰
Lame. In a robotic voice.
Those eggs are NOT done. Eewww