Stop Cooking Scrambled Eggs Directly in a Pan—This Makes Them Incredibly Creamy | Japanese Chef

Stop ruining scrambled eggs! ❌ If your scrambled eggs turn dry, rubbery, grainy, or stick to the pan, heat and timing may be the problem. In this video, a Japanese chef from SAMUKICHI shows you a foolproof bain-marie method for perfectly creamy, smooth scrambled eggs every time. 【Ingredients｜1 Serving】 • 2 eggs • A small amount of butter • Salt and pepper • 1 tsp (5 mL) milk -------------------------------------------------- 【Bain-Marie Temperature Guide】 70–80°C / 158–176°F — Recommended A lower temperature takes longer but produces a smoother texture. Closer to 80°C, the eggs will cook a little faster. Above 80°C / 176°F — For faster cooking The eggs will cook more quickly, but they will also begin to set faster. Watch the texture carefully to keep them smooth and creamy. Above 90°C / 194°F The stronger heat increases the risk of large curds and a dry, grainy texture. Boiling water Boiling water is too intense for this method and is not recommended. 【For Firmer Scrambled Eggs】 Keep the water at 70–80°C / 158–176°F and cook the eggs a little longer. Remove them just before they reach your preferred firmness, as carryover heat will continue cooking them. -------------------------------------------------- 🔽 Chapters 🔽 [00:00] Intro [00:10] Opening｜Common Mistakes [00:48] Step 1｜Egg Mixture Prep [02:23] Step 2｜Bain-Marie Setup [03:12] Step 3｜Gentle Cooking [04:21] Step 4｜Perfect Timing [05:04] Step 5｜Finishing Tip [05:34] Step 6｜The Difference -------------------------------------------------- 【SAMUKICHI's Kitchen Tools】 • Sakai Takayuki: Nakiri Knife (For Vegetables) Hocho Knife (Official Site – support & special offers available) https://bit.ly/4oPkrPZ • Sakai Takayuki: Gyuto Knife (Japanese Chef Knife) Hocho Knife (Official Site) https://bit.ly/46rFPUG Amazon.co.jp https://amzn.to/4cFBG0h • Sakai Takayuki: Petty Knife Hocho Knife (Official Site) https://bit.ly/46rFfpY Amazon.co.jp https://amzn.to/4jIzdo9 ・Kurosaki Yu: Santoku Knife Ho