This story originally appeared on ThisIsInsider.com.
Besides buttered toast and cereal with milk, scrambled eggs are one of the easiest breakfasts even non-chefs can conquer with ease. After all, you just melt some butter in a pan, whisk your eggs, and fry them up, right?
Turns out there are actually more variants on simple scrambled egg recipes than you'd think (Gordon Ramsay's even calls for creme fraiche!), which is why I decided to put two of them to the test.
I tried out Martha Stewart and Anthony Bourdain's variations on this breakfast staple. Both recipes only included four ingredients: salt, pepper, butter, and eggs, though when those seasonings came into play differed.
I thought that both plates of scrambled eggs would taste exactly the same (after all, how much variation in taste could there possibly be?) but was surprised at how much of a difference using coarse salt versus table salt, as well as seasoning the raw eggs versus seasoning them after they're done, could actually make.
Keep scrolling to find out the results of my taste test.
Cooking Anthony Bourdain’s eggs
I started out by heating up my pan (but not too much), cracking eggs on a flat surface to avoid eggshell bits, and adding salt and pepper into my raw egg mixture (no water or cream necessary).
Then, I beat my eggs with a fork until they became a "ripple of yellow and white throughout," and melted a "generous slice" of unsalted butter into the pan until the butter "foamed." I let the eggs cook for a few seconds and then began pushing them around with my fork in a figure-eight pattern, as Bourdain suggests. This process creates your fluffy texture.
The recipe was really simple, and the eggs came out super fluffy and moist. Because I hadn't manipulated the eggs too much, you could see the yellows and whites in the final product.
Cooking Martha Stewart’s eggs
Martha Stewart's scrambled eggs call for coarse salt, pepper, unsalted butter, and eggs. This recipe was a lot more specific than Bourdain's. It gave measurements (one tablespoon of butter), and approximate cooking time (one and a half to three minutes on the stove).
First, I beat the eggs together with a fork and melted the pat of butter on low (it took awhile for it to melt). Then, I added the egg mixture to the pan without seasoning. While the mixture was cooking, I used a spatula to "pull" the eggs to the center of the pan, while the liquidy parts ran out toward the edges.
I spent too much time handling the eggs trying to master the "pulling technique," and as a result they were a bit piecier, or more "choppy," than ideal scrambled eggs. After my eggs were done, I sprinkled them with sea salt and ground black pepper, as per the recipe.
Even though the texture might not have been as smooth and fluffy as Bourdain's eggs, the coarse sea salt knocked the flavor of these eggs out of the park. I was surprised that the flavor profile was so even, considering the fact that I seasoned my eggs after they cooked.
I also ended up using more butter (that's the benefit of a recipe with specific measurements!) for Martha Stewart's eggs, which gave the eggs a creamier flavor.
Martha Stewart's eggs were less fluffy, but definitely tastier.
Anthony Bourdain's eggs may have been a little fluffier, but I was obsessed with the unexpected flavor combination of coarse sea salt and the very generous pat of butter used in Martha Stewart's eggs. The buttery taste made those scrambled eggs taste more nuanced than they actually were.
Martha Stewart's recipe is the clear winner.