A world-renowned chef revealed how to make the “best scrambled eggs in the world” that are “golden and beautiful”.
Martha Stewart just so happened to make the most delicious creamy scrambled eggs after using up some leftovers in her fridge from the night before.
She shared the happy accident with her audience during a cooking demo in Aspen, saying the trick to elevate the Saturday morning staple is using clarified butter.
The world-renowned chef and cooking author said: “Usually, scrambled eggs are overdone or not so tasty. I cooked the eggs in the clarified butter, and they looked like golden, beautiful scrambled eggs.”
Clarified butter – or ghee – is unsalted butter that has been melted and separated from any of the whey or milk solids, which means it won’t burn as easily or go brown.
It can be bought in the supermarket, but it can also be made at home by cooking normal butter at a very low temperature until the milk solids foam at the top, which could take up to 20 minutes, before they are then scraped off.
The liquid ghee can’t simply be poured into a jar, because the separation process also releases water and milk solids at the bottom, so the golden mixture should be ladled into a different container.
To start scrambling, the temperature should be turned low and slow to warm up the clarified butter – you can check if it’s the right temperature by flicking a few droplets of water in the pan. If they dance on the surface, it’s ready.
Then patience is key – the whisked and seasoned eggs should be poured over and stirred slowly until they are creamy and silky, taking care not to rush the cooking process.
The silky and smooth blankets should be a rich golden colour, which can be spread over a sourdough slice with another generous layer of butter.
The clarified butter can be stored in the fridge where it will solidify and can be used in many other recipes, and is a perfect base for curries.
