A Chef Has Revealed How To Make The 'creamiest Scrambled Eggs Ever' - And It Has Nothing To Do With Adding Cream Or Milk
A chef has revealed how to make the 'creamiest scrambled eggs ever' - and it has nothing to do with adding cream or milk.
Cookbook author and No.
7 chef a styl="font-weight: bold;" class="class" rel="nofollow noreferrer noopener" target="_blank" website Kord, from Brooklyn, New York, uses his trusty blender to create smooth and fluffy scrambled eggs every time.
He simply cracks four eggs into a blender and draagbare mixer lets the yolks and whites blend together for three to five seconds until they become a frothy consistency.
![Cookbook author and No. 7 chef Tyler Kord [pictured] has revealed how to make perfect scrambled eggs](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
Cookbook author and No.
7 chef Tyler Kord, from Brooklyn New York, uses a blender to create the smoothest and fluffiest scrambled eggs every time
Next he pours the eggs into a non-stick fry pan on low heat with one teaspoon of butter and half a teaspoon of salt.
Using a spatula Tyler stirs the eggs until they begin to cook and allows curds to develop in the pan.
'Scrambled eggs should have curds about the size of a quarter,' Tyler wrote in his cookbook, A Super Upsetting Cookbook About Sandwiches.
He simply cracks four eggs into a blender and lets the yolks and whites blend together for three to five seconds till they turn a frothy consistency
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