Chef's technique makes perfect 'silky' scrambled eggs every time

Chef's technique makes perfect 'silky' scrambled eggs every time It all comes down to a few tips to create food that's 'restaurant-quality' Millions of home cooks have discovered how to transform a breakfast staple into something that tastes like it was prepared by a professional. Expert chef Frank Proto reveals his methods for making the "best" scrambled eggs, using specific ingredients and techniques. Frank posted a brief YouTube demonstration on how to make "restaurant-quality" results with eggs that are "creamy and silky". The video has racked up more than two million views since it went live. Besides eggs, people will require one particular ingredient to prevent their finished eggs from turning out "like rubber". The process takes just a few minutes when cooking, but preparation begins well before that. In the video, Frank said: "My secret to perfect scrambled eggs is butter, timing and a little bit of love. I like to take my eggs out of the fridge about 15 to 20 minutes before I cook them. "Not only do they whisk better together, but they also cook a little quicker too." The chef's recipe requires three eggs, whisked together with a fork as this "won't incorporate too much air into the eggs", reports the Express. Before adding eggs to the pan, preparation is crucial, as they will only take a few minutes to cook. Frank said: "Have everything you need laid out in front of you. I have butter, my seasoning, a towel in case I burn my hands and my eggs ready to go." In a pre-heated pan, add "a fair amount of unsalted butter" or vegetable oil to coat the base. Add the eggs and season with salt while they're still fairly liquid, as Frank insists this ensures it "melts into the eggs" rather than sitting on the surface. Draw the eggs towards the centre of the pan as they cook, stirring occasionally to create "big silky curds". Crucially, knowing when to stop will maintain the eggs at the "perfect" texture. Frank said: "I usually stop cooking once my eggs are no longer liquidy. I don't want these to be liquidy and wet, I want them to be slightly creamy and shiny." Because eggs do "carry over cook", meaning they continue cooking even after being taken off a heat source, it's advisable to remove them just before they're completely done. When serving the eggs, Frank adds a dash of black pepper "for a little flavour" and a small piece of butter. He said: "I'm just going to spread a little butter around and let [it] melt into those eggs "That melted butter is going to make these scrambled eggs even richer than they already are - and it tastes great. This to me is the perfect plate of delicious scrambled eggs - something that's super easy, but it can go horribly wrong [if] the eggs are overcooked." In the comments section below the video, one viewer said: " Scrambled egg perfection! Using this cooking method I like to add just a bit of cheddar cheese and a few drops of hot sauce at the end" A second user wrote: "Just tried this method and I'm never going back to rubber eggs! What a wonderful, silky, mind-blowing experience. Who knew a little bit of technique could change the way I eat eggs for the rest of my life!" A third added: "I just made this recipe and it's delicious! The butter makes all the difference." While another chimed in: "This works like a champ every time and I no longer overcook eggs!"