Why You Should Never Melt Butter Before Making Scrambled Eggs - Mashed

Whether you like your eggs soft and creamy or firm and fluffy, Fine Dining Lovers has all of the scrambling solutions for you. In their YouTube video, "Flavor Hacking: How to Cook Eggs," experts unpack the best ways to prepare a scrumptious plate of eggs starting with how to pick the best ones and ending with the best ways to garnish them.

One of the key takeaways from the video is what to do with the butter when you begin cooking. Butter is a crucial ingredient in this classic breakfast food — as Fine Dining Lovers puts it, "Butter is what makes great scrambled eggs." After cooking experts completed thorough testing on 50 variations of the scrambled dish, they concluded that 2.5 grams of butter per every egg is the ideal ratio. Rather than melting the butter on the pan before chucking in your scrambled yolks, however, they suggest tossing the cold eggs and butter into the pan at the same time, and cooking the two ingredients together simultaneously on a low heat. Why? "Controlling temperature is controlling the egg," they say, which allows you to have a better final product.

Another cooking myth that Fine Dining Lovers debunked? When scrambling your egg yolks, opt for a fork over a whisk. "The whisk will incorporate too much air. This makes the eggs rubbery." Duly noted!