What is fundamentally necessary to add to scrambled eggs, but the Czechs do not know. Pohlreich had to say it out loud
Scrambled eggs are one of the most popular breakfast dishes, but even these simple dishes can hold secrets that turn them into a gourmet experience. Zdenek Pohlreich, the famous Czech chef, has revealed a trick many people don’t know that can improve their preparation.
The secret to perfect scrambled eggs
According to Pohlreich, the key to perfect scrambled eggs is the use of butter and cream. This combination not only improves the taste of the eggs, but also gives them a creamy and smooth texture. Importantly, however, Pohlreich does not prepare the scrambled eggs in a pan, but uses a pot in a water bath.
Step-by-step preparation
Water bath preparation: Pour water into a large pot and bring it to a boil. Then lower the heat so that the water is just gently bubbling.
Whisk the eggs: In a bowl, whisk the eggs and add the cream. Use about one tablespoon of cream for every two eggs. Mix the eggs and cream thoroughly until well combined.
Cooking in a water bath: Place the bowl of eggs in a pot of water so that the bottom of the bowl does not touch the water. Slowly stir the eggs so that they cook evenly and remain creamy. This procedure prevents the eggs from overcooking and ensures they are tender.
Seasoning: Once the eggs are almost done, add a knob of butter and continue stirring until the butter is melted and combined with the eggs. Finally, salt and pepper the eggs to taste.
Herbs and serving: Finally, add chopped fresh herbs such as chives or parsley to give the eggs a fresh flavor. Stir gently and serve immediately, for example with fresh bread.
Why does it work?
Butter and cream not only give scrambled eggs a creamy consistency, but also greatly improve their taste. The fats in butter and cream help to evenly disperse the heat during cooking, which prevents the eggs from overcooking and maintains their tenderness. Eggs prepared in this way are soft, fluffy and irresistibly delicious.
