The key to this method is to get a lot of air in the mix, and save your seasoning for the plate. I was sceptical too, but I tried it and it works like a charm. Here’s how it’s done, if you can’t check out the Bon Appetit video above.
Crack your eggs into a mixing bowl, then use your trusty immersion blender to blend the crap out of them. Seriously, you don’t want to beat them until they’re foamy, but you definitely want them completely combined with a good bit of air in the mix. Pre-heat a nonstick pan and drop in plenty of butter, let the butter melt, then pour the eggs in.
Now the cooking process is just as crucial though — you have to keep the eggs moving in the pan (over medium heat, I’ll venture) so they don’t overcook, and so they set up perfectly. Once they do, and they’re at the perfect consistency for you, slide them out onto a plate and then season them with salt and pepper, or some freshly chopped herbs like dill or chives. That’s all there is to it.
As someone who loves soft scrambles that still have a little tooth to them (unlike this Gordon Ramsay method we’ve covered before) this is a pretty straightforward approach. If you don’t have an immersion blender, some elbow grease will do the same job, but you’ll need to put a little more work into it. I’m also usually a “season before you cook” junkie, but I have to admit, this method works too. Hit play above to see it in action (it’s all of 42 seconds). It’s a super simple video, and you’ll have to infer as much as I did from it since it’s lacking instructions or guidance, but it’s not hard to tell what they’re really doing there.