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Otto’s Silky Smooth Bain Marie Scrambled Eggs

Low cooking temperatures provide the best safety margins for delicate foods, which is why custards and other egg-based treats are often cooked in a bain marie (water bath), sous vide, or whisked in a bowl over a pot of steaming water. So, it’s no surprise that a technique similar to cooking [link https://www.chefsteps.com/activities/foolproof-cracklin-creme-brulee crème brûlée], [link https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake cheesecake], and [link https://www.chefsteps.com/activities/crema-catalana crema catalana] would also work well for scrambled eggs.

While scrambling eggs over simmering water requires a bit more time and attention compared to [link https://www.chefsteps.com/activities/five-chefs-five-scrambles other methods], like chef Kyl Haselbauer’s super fast [link https://www.chefsteps.com/activities/kyl-two-minute-scrambled-eggs two-minute technique], chef Otto Romer’s bain marie method gives you complete control and reduces room for error. It’s easy to cook eggs to your personal preference and very difficult to overcook.

Watch as Otto demonstrates his scramble technique in the video below, and then give it a try. You’ll be surprised at just how silky and smooth scrambled eggs can be.

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