Julie tries three, top chef recipes each claiming to be "The Perfect" scrambled eggs. She pins them side by side to see which is, in fact, the supreme method.
4 fresh eggs
3 tbsp butter
Lightly season eggs and whisk in a bowl. Place over a double boiler and stir periodically to break up any large pieces of cooked egg. Cook for 6 minutes and then add butter. Continue to cook for 3 more minutes.
3 cold eggs
3 tablespoons of butter
1 pinch salt
1 tbsp Creme Fraiche or Sour Cream
Place the eggs in a small sauce pan along with the butter. Heat on high stirring and scraping the bottom of the pan. Cook for 3 minutes total placing the pan on the heat for 30 seconds and then removing it from the heat for 30 seconds. Stir continuously. Once cooked add salt, pepper and creme fresh.
3 large eggs
1 pinch salt
1 grind black pepper
3 tbsp whole milk
1 tablespoon unsalted butter
Whisk eggs, salt, black pepper and whole milk together until light and foamy. Heat a pan on high and add butter. When the butter bubbles pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.