Grant Crilly is the Executive Director and cofounder of ChefSteps. Grant is a classically trained chef and, prior to ChefSteps, he worked on the award-winning cookbook series Modernist Cuisine and cooked at various restaurants, including L’Astrance in Paris, Busaba in Mumbai, and Mistral Kitchen in Seattle.

Grant Crilly

The mighty egg is capable of achieving a range of textures—from <a href="https://www.chefsteps.com/activities/cracking-the-egg-resource">fluffy foams to creamy emulsions</a>. Without a lot of tools or time, it’s easy to whip up a scramble that stretches across a spectrum of textures—from bouncy and springy to fluffy, tender, and creamy. Chef Grant Crilly demonstrates his go-to technique in the video below. To maximize texture, he barely whips his eggs and he “reverses” the standard scrambling method: instead of mixing cream (or milk) into eggs before scrambling, he waits to add the dairy until the eggs are just set. This preserves the springy and toothsome texture, and enrobes each curd in cream for a silky and succulent finish. And the best part is that this method is super fast and easy to master. If you’re looking for an interesting way to <a href="https://www.chefsteps.com/activities/five-chefs-five-scrambles">mix up your morning scrambled egg</a> routine, this might just be the technique to try.

Grant’s Springy, Creamy “Reverse” Scrambled Eggs