Try This! Use Chopsticks to Scramble Eggs

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Mar 6, 2012
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Most of us probably consider chopsticks to be more of a utensil than a tool, but Chef David Barry from the Culinary Institute of America has some compelling reasons for using them in the kitchen. Namely, the best scrambled eggs ever.

In an article he wrote for Fine Cooking, Chef Barry recommends using chopsticks instead of spatulas or wooden spoons to stir a skillet of scrambled eggs. Chopsticks help to break up the eggs into smaller, more delicate curds while also nudging away cooked portions away from hot areas of the pan to make room for the raw parts. On top of this, wooden chopsticks are great for nonstick pans, Chef Barry’s preferred pan for cooking eggs.

For Chef Barry’s other egg scrambling counsel, take a look at the full article:

• How to Make Scrambled Eggs by David Barry, Fine Cooking No. 116

Do you ever use chopsticks when cooking?

• Related: Cook’s Confession: I Can’t Use Chopsticks

(Image: Josh Resnick/Shutterstock)

Filed in:
Breakfast
Eggs
Ingredient
Pro Technique
Surprising Ideas