How to Make Perfect Scrambled Eggs With Chef Peter Boulukos of S3

Everyone knows how to scramble an egg, in theory. After all, scrambled is probably the easiest egg cooking method there is, even easier than boiling. Scrambled is what you do if you're aiming to make some other kind -- sunny side up, over easy -- and you screw it up right at the get-go by breaking the yoke. "Screw it, we're doing it scrambled!"

And yet, it is possible mess up scrambled eggs.

To help you with your egg cooking endeavors we enlisted the help of the Restaurant People's Peter Boulukos, co-owner of S3. He shows us how to whip up the perfect scrambled eggs every time.

See Also:

- How to Poach the Perfect Egg With Chris Miracolo of S3

- How to Grill the Perfect Burger With Executive Chef Jim Leiken of Cafe Boulud

Step One: Heat your frying pan over low heat.

Step Two: Crack your eggs into a bowl and whisk vigorously.

"It's very important to whip the eggs a lot," says Boulukos, "The raw eggs need to look frothy. It adds a really nice airy fluffiness to the finished product."

Step Three: Throw a touch of butter into the pan. When it melts and just starts to sizzle add the eggs.

"If you really want to be luxurious use truffle butter and chives," says Boulukos, "That's a way to start your day."

Step Four: Season the eggs with salt and pepper. Use a plastic spatula to draw the eggs toward you as the curds start to develop.

"You get a soft and silky texture this way," says Boulukos.

Step Five: Plate your eggs and enjoy.

Follow Sara Ventiera on Twitter, @saraventiera.

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