6 Things I Learned Watching Alex Make Fluffy Scrambled Eggs

Are you over-whisking? Alex sets us straight in her Food Network Kitchen class.

November 12, 2019
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Eggs, as seen on Food Network Kitchen Live.

Photo by: Jason DeCrow

Jason DeCrow

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Leave it to the one and only ICAG — Iron Chef Alex Guarnaschelli — to completely rock our world about something as seemingly straightforward as eggs! We’ve made 'em hundreds of times, and they’re pretty basic to make: crack, whisk, cook. Right?!

Yes and no, actually.

In her recent Live class on the Food Network Kitchen app, Alex demonstrated several techniques for cooking eggs, but it was her go-to scramble method that really wowed us. It was indeed straightforward, with no pomp and circumstance, no fancy tools and no unnecessary ingredients. Just eggs, water and butter. But while they are indeed elementary, they’re easy to mess up.

These are Alex's very best tricks for guaranteeing the fluffiest, most-eggy batch of scrambled eggs ever:

1. Don’t over-whisk the eggs.

After cracking the eggs, whisking will be the first step, and it’s crucial. It will set the stage for your scramble. Remember this: A quick, light whisk is all you need. If you overwork the eggs, they can become too tough, and no one wants that. Alex’s advice is to "just whisk the eggs enough to break them up."

2. Season twice.

Alex admits that there’s a bit of a debate about when to first season scrambled eggs. But she prefers her tried-and-true process: salt the whisked eggs in the bowl so it’s evenly distributed, and then salt again right before plating for added flavor.

3. Skip the cream.

Yes, there’s a time and a place for making eggs with cream, but a basic scramble isn’t it. When you introduce cream, you’re going to get — wait for it! — creamy eggs. That makes sense! But with that creaminess comes a heaviness, and that’s not necessarily what you want. Alex adds just water, which she says "makes them lighter and fluffier because you’re adding less fat to the equation. You leave room for the eggiest of egg moments if you just use water." This is her preferred method for making omelets too.

Photo by: Susan Magnano ©Magnanimous Pictures

Susan Magnano, Magnanimous Pictures

4. Keep the butter in check.

"When you’ve done it right, you can smell that little bit of butter on the bottom melding together with those eggs," Alex says. But believe it or not, just a small pat of butter is all it takes to achieve that. To her, it’s important to taste the egg when all is said and done.

5. Choose your own stirring adventure.

By the time it comes to stirring the eggs in the pan, you have a choice to make. Big curds or small? Depending on what you’re craving, you can move them around more or less frequently to break them up into small pieces or keep them larger or smaller, Alex says.

6. Be ready to plate right away.

Making scrambled eggs doesn’t take long, especially if you’re cooking just a few at a time, and that’s both a good and bad thing. “The most-important thing you can do,” Alex advises, is “have a plate ready.” Get ready to move them form the pan to the plate right, because “they will keep cooking,” she says.

Craving eggs now?! Us too. You can find all of Alex’s egg techniques (her poaching tricks will amaze you) in a now-on-demand class on the all-new Food Network Kitchen app. You’ll be able to drop in to Alex’s classes and learn all about cooking quick dishes with big flavors and so much more.

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