What you\u2019ll need: two teaspoons of starch (potato, tapioca or \ncornstarch will do), four tablespoons of cold unsalted butter (cut into \nquarter inch cubes), four eggs and a pinch of salt. <\/p>\n\n\n\n
He then adds \nthe starch to one and a half tablespoons of water to form a slurry. He \nadds half the butter cubes, eggs and salt to this slurry and whisks it \ntill it\u2019s combined and frothy. <\/p>\n\n\n\n
To properly gauge the heat of the \npan, he adds a little water \u2014 roughly a tablespoon \u2014 to it. The water \nhelps to regulate the heat of the pan, and once it\u2019s almost fully \nevaporated, that\u2019s a sign that your pan is at the right temperature, \njust above 100 degrees Celsius or 212 degrees Fahrenheit. <\/p>\n\n\n\n
In the pan, melt the remaining butter until it is almost fully melted, which should take about 10 seconds. Take caution to ensure the butter doesn\u2019t brown. Add the egg mixture to the melted butter, and using a spatula, push and fold the eggs. Do so until they just slightly underdone compared to how you usually take your eggs, because the remaining heat will continue cooking them. It should only take about a minute or two, depending on your preferred doneness. Et voil\u00e0 \u2014 scrambled eggs! <\/p>\n\n\n\n