Rouxbe and Scrambled Eggs


30 Oct Rouxbe and Scrambled Eggs

Back in June, I asked you to give me your dinner dilemmas as part of the Dana’s Top Ten Table giveaway. And the cries of frustrations that echoed through the comments section bordered on deafening.  No time, out of ideas, fussy eaters and inconsistent results were common themes.

While Dana provided many outstanding answers, we could only address a fraction of your questions during the 40-minute podcast. And to be honest, some of them stumped me. Like Diva on a Diet’s egg issue:

What’s the secret for really good, creamy scrambled eggs? I can’t scramble an egg to save my life.

Well, Diva, neither can I.

Sure, this dish should be simple, but I rarely eat eggs on their own. And when I do, the yellow lumps on my plate are dry and rubbery. So I turned to the experts at Rouxbe Online Cooking School. When I asked if I could post their scrambled egg video, not only did CEO Joe Girard allow me to post the lesson below (which is normally only available via a paid membership), he asked me to join the Rouxbe affiliate program. What’s that mean?

It means Christie’s Corner readers can get a one-week taste of Rouxbe for free. And there’s no pressure to join.

[Full disclosure stuff bordering on being defensive: Yes, an affiliate relationship means I will get a portion of the proceeds if you sign up for a paid membership. That said, I believe in Rouxbe’s approach to cooking and on several occasions have pointed readers their way — long before I joined the affiliate program. I have no way of knowing who does and doesn’t join so really, there’s no pressure. Honest. ]

This official relationship also means I no longer break into a sweat when poll results show you want me to include cooking videos. I have a hard enough time keeping up with the still shots. Making my own videos would kill me. And then who would you turn to for ice cream recipes? Oh wait. David Lebovitz. Forget I said anything.

So, Diva and all scrambled egg lovers out there, here is the proper way to make creamy scrambled eggs. And it’s no surprise to learn I’ve been doing wrong all these years. I set the heat too high!

Rouxbe Online Cooking School & Video Recipes

How do you like your scrambled eggs? Firm with large curds? Or creamy like this? Or are you a sunny-side-up fan?

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  • Carolyn Erickson
    Posted at 12:05h, 30 October Reply

    Nice video! I like my scrambled eggs *fluffy* and solid, which I finally learned to obtain by cooking them over low heat and just running my spatula through the center and around the sides very slowly–just like the video showed at the end.

    How many videos do they have on Rouxbe? I just might have to take them up on their one-week free “taste.” It might shorten the learning curve for me; it took me YEARS to finally learn how to get my eggs just the way I like them.

    • Charmian Christie
      Posted at 14:59h, 30 October Reply

      Glad you found the video helpful. Between cooking techniques and recipes they have more than 200 videos. I don’t have an exact number count and it’s growing regularly, but for eggs alone, there were 6 technique videos, 3 video recipes and 4 videos with tips.

      Rouxbe has shortened the learning curve for me, too. I love that they explain the science of why you do or don’t do things (without getting too detailed). Once I know the reason behind something I can remember the technique better.

  • Cheryl
    Posted at 13:56h, 30 October Reply

    AWESOME. Awesome video, awesome relationship with Rouxbe (which makes perfect sense for you, and which you deserve), and just general awesomeness.

    The secret to perfect scrambled eggs may just be that gigantic pat of butter!

    I’m tweeting…

    • Charmian Christie
      Posted at 15:00h, 30 October Reply

      Mmmm. Butter….

      Thanks for the enthusiastic, totally awesome response, Cheryl. Appreciate the tweet.

  • The Diva on a Diet
    Posted at 15:21h, 30 October Reply

    Wow, Charmain, thanks! Both for tackling my question and for admitting that you’ve got scrambled egg issues too! LOL

    Seriously though, that video is wonderful. And here’s what I’ve learned … I’m impatient. Clearly I’ve been cooking over too high heat, and cooking them too quickly. I’m going to follow directions and give this method a shot.

    I prefer the larger curds, but with the eggs still light and creamy.

    • Charmian Christie
      Posted at 15:38h, 30 October Reply

      Diva, I’ve got lots of issues, cooking and otherwise.

      I’m so glad the video helped shed some light on your scrambled egg dilemma. I’d love to hear back on how the technique works for you.

      I rush the process, too. Hope I have the patience to do this right. I know the short order cook at one of our local diners doesn’t. The “scrambled eggs” there were more like a rubber omelet chopped into bits. It was one of the few meals I’ve ever sent back — twice.

  • The Diva on a Diet
    Posted at 15:22h, 30 October Reply

    p.s. – I’m thrilled about your Rouxbe offering … its just the push I need to give it a try. Congrats!

  • Cheryl Arkison
    Posted at 17:34h, 30 October Reply

    Fantastic! I’ve wondered about their videos, so this is a great preview. I should buy a subscription for my husband, he complains that I am an impatient teacher. I think he’s a cranky student. And I like the explanation for seasoning at the end.

    This is exactly how I did my eggs for lunch yesterday, except I stirred in leftover kheema mataar. Oh, yum!

    An ex of a friend taught me to make scrambled eggs really low and really slow once. It takes time and more stirring than risotto, but it is worth it!

    • Charmian Christie
      Posted at 18:32h, 30 October Reply

      I love Rouxbe videos. I get so annoyed with the Food Network and their tilt angles and fast cut aways. Sure it’s sexy and entertaining but I rarely learn anything. I like these “unsexy” videos because I can see what they’re doing and the focus is on the food, not the personality. They’ve even cut the background music so you can hear the food cooking.

  • Cheryl
    Posted at 12:20h, 31 October Reply

    Don’t kid yourself: these videos aren’t unsexy at all. That woman’s voice (I’ve said this before) is mesmerizing, and anything that exhibits smarts & intelligence wins out over puff & fluff every time (at least in my book). (Sorry for the double comment — couldn’t help myself. And I refrained from using the word “awesome” this time, too.)

  • Sophie
    Posted at 05:42h, 01 November Reply

    I also love Rouxbe online cooking school.

    Everytime, I go there, I learn a lot!!
    I just gave you an award!! Why?? check out my latest post & pick it up!! Congrats!

    • Charmian Christie
      Posted at 10:59h, 01 November Reply

      So glad you find the videos helpful, Sophie. I learn something new every time, too. I also love finding out why you do certain things.

      Thanks so much for the “Lovely Blog Award”. It feels good to get recognized. I really appreciate the support.

  • Puglette
    Posted at 02:14h, 02 November Reply

    that was an interesting video. i prefer my scrambled eggs with a splash of milk or half and half. i use the butter but i melt it in the pan first, just until it starts to foam and then i add the eggs and milk mixture. i beat my eggs with a fork before cooking too. i have learned to stop cooking them before they look fully cooked. then they seem to have the best texture and the nice creamy and buttery taste i love.

    i love cooking because of all of the techniques we can learn and share!

    • Charmian Christie
      Posted at 08:49h, 02 November Reply

      Thanks for sharing your technique. You’re smart to take the eggs off the heat before they’re done. While I also beat my eggs before scrambling, I learned that I cook them at too high a heat and for too long, so they are a bit rubbery.

      Live and learn!

  • Maria
    Posted at 21:12h, 22 January Reply

    Hello Charmian,

    Where on rouxbe’s site can you register the Rouxbe Affiliate Program? I am interested, too. Thanks for your help.


  • G
    Posted at 09:52h, 26 April Reply

    Scrambled eggs video looks beautiful.

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