ChefSteps

Find the temperatures, times, and techniques to make your scrambled eggs ultra creamy French-style, bodega-style, or however you want them with our scrambled precision chart. Check out this chart and a new recipe for scrambled eggs you didn’t know you needed at ChefSteps.

I first helped develop this (patented) manufacturing technique at Modernist Cuisine back in 2008. It really is THE best way to shuck a ton of oysters (think tens of thousands!) with very little touch, interaction, active time—the best yield, the least shell fragment and best presentation. They basically shuck themselves. 20-30 seconds in -328f liquid nitrogen freezes the abductor muscle’s connective tissue to the shell and once thawed (typically 1 hr in the fridge, or faster in cold water) the shells simply release. There really is no more (labor) efficient way to shuck a higher yield oyster that presents to its most perfect self. Would you “cook” with liquid nitrogen? Assuming you know its inert:)

Im-foie-ssible Pâté! A vegan foie gras, creamy and delicious. You’ll need: 150g Raw Cashews 85g Coconut Oil 90s Shallots, sliced 50g Button Mushrooms, sliced 12g Fresh Garlic, sliced 110g Cognac or Brandy 275g Water 25g White Miso Paste 15g Tomato Paste 8g Kosher Salt 2.5g Sweet Spice 1.5g Black Pepper, ground 1.5g Low Acyl Gellan Gum F 0.4g High Acyl Gellan Gum LT100 Soak cashews in water overnight. Drain and set aside. Heat 15g coconut oil over medium heat in a saucepan. Add shallots, mushrooms, and garlic, and stir to evenly coat with oil and spread in an even layer. Cover and cook, removing the lid occasionally to stir, about 10mins. Uncover the saucepan and carefully add cognac (or brandy); if cooking on a gas range, remove pan from burner before adding liquor to avoid potential flare-ups. Increase heat to medium-high and cook, stirring frequently, until liquid is reduced by half, about 30secs to 1min. Add reserved drained cashews, 275g water, remaining 70g coconut oil, miso, tomato paste, salt, Sweet Spice, and black pepper to saucepan, and stir until well combined. Bring mixture to a boil and cook for 30secs. Remove from heat. Transfer the contents of the saucepan to a blender jar. Remove cap from the lid to allow steam to escape; cover opening with a kitchen towel. Blend, starting on low speed and gradually increasing to high speed once a vortex has formed. On high speed, add both acyl gellan gums. Continue blending until mixture is completely smooth, about 2 minutes. Working quickly, divide blended mixture evenly between prepared mason jars into a smooth, even layer. Place a small piece of plastic wrap directly over the surface of the mixture in each jar to prevent a skin from forming. Transfer jars to the refrigerator for about 1 hour. Once set, you can serve it right away or cover jars with an airtight lid and refrigerate for up to 1 week. Allow to seat at least 20mn when taking it out of the fridge. Save 25% on your first year of Studio Pass with our Anniversary Sale code STUDIOSOCIAL25 at the link in bio! Truly unlock ChefSteps: 1000s of chef-developed recipes, guides, and classes to make you the smartest cook you know. Start now.

Thick and creamy pepper gravy. Warm, rich and full of flavor! You’ll need: 45 g Unsalted butter, divided 85 g Sweet onion finely chopped 25 g All-purpose flour 480 g Whole milk 7 g Kosher salt 2 g White pepper, ground 1.5 g Fresh bay leaves 55 g Sour cream 20 g Brined green peppercorns, drained and minced 1 g MSG Comfort food: Melt 30g butter on medium heat. Add onion, cook, stirring frequently, 3 to 5 mins. Add flour, cook 3 to 5 mins. Remove from heat. Add milk, salt, white pepper, bay leaves. Simmer and whisk, 4 to 5 mins. Remove from heat. Remove and discard bay leaves. Add sour cream, green peppercorns, remaining butter, MSG (if using). Whisk until well combined. Put gravy to use with chicken-fried steak or buttery biscuits. Our mouths are watering just reading this recipe! Comment GRAVY and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial.

Treat your turkey like a chicken-fried steak! Pound into cutlets, bread and fry - simple and delicious. You’ll need: 2 Turkey breasts 450g All-purpose flour 100g Cornstarch 10g Baking soda 22g Kosher salt, divided, plus extra as needed 10g Not-So-Secret 12 Herbs & Spices Fried Chicken Seasoning 6 Eggs, large 50g Cold water 110g Butter 32g Black pepper, coarsely ground, divided 980g Milk, whole 8g Granulated garlic Neutral oil, for frying, as needed Try this turkey time: Place turkey, on cutting board, skin-side down. Cut to open thickest part and even out. Flip, cut crosshatch pattern. Put between two layers of plastic to pound out. Repeat with 2nd portion. Whisk 400g flour, cornstarch, baking soda, 10g salt, spice blend. Separately whisk eggs and water, strain. Add large spoon of egg mix to dredge, work by hand. Dredge breast in flour mix, sit on prepped wire rack 5 mins, transfer to egg mix, leave 5 mins, dredge in flour mix again, sit on wire rack. Repeat with other breast, rest both 5 to 45 mins. In saucepan, melt butter on medium-high heat. Add remaining flour, 16g pepper, cook 1 min. Remove from heat, mix in milk. Simmer, whisking constantly, 4-5 mins. Remove from heat, whisk in remaining pepper, granulated garlic, 12g salt. Cover. Preheat oven to 200°F / 93°C. Heat oil in Dutch oven to 325°F / 163°C on medium-high heat. Add breast, cook 1 min, move, cook 2 mins, flip, cook 2 mins. Flip every 30 seconds for 2 to 3 mins. Remove, season with salt, transfer to oven to keep warm. Repeat with other breast. Let 2nd breast rest 2 mins. Serve with gravy on top and more available at the table. Perfect for breakfast, brunch, lunch, or dinner. Comment TURKEY and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial. We’ve done turkey just about every way you can think of. For more recipes, head to chefsteps.com.

We refined this Southern classic. Super crispy and super beefy! You’ll need: 200 g Saltines 110 g All-purpose flour, divided 25 g Cornstarch 100 g Eggs 50 g Buttermilk 10 g Granulated sugar 11 g Kosher salt, divided 4 g Black pepper, coarsely ground 4 g Baking powder 2 g Cayenne pepper 2 Beef chuck steak, 1-inch-thick (400–450 g; 14–16 ounces each) Neutral oil, for frying, as needed 1 recipe Creamy Pepper Gravy Fry time: 20 pulse saltines, add to large bowl with 90g flour and cornstarch and stir well. In second bowl, whisk eggs until smooth. Add buttermilk, remaining 20 g flour, sugar, 6 g salt, pepper, baking powder, and cayenne, combine. Tenderize one steak at a time. Season on all sides with remaining salt. Heat oil in Dutch oven to 330°F / 166°C on medium-high heat. Coat all sides of steak in batter, transfer to dredge until evenly coated. Repeat process for second steak. Fry steak 2 mins, flip and cook 1 min, flip and cook 1 min. Bring oil back up to 330°F / 166°C. Repeat fry with remaining steak. Rest 10 to 30 mins. Increase oil temperature to 350°F / 177°C. Second fry steak 1 min. Repeat with other steak. Serve with creamy pepper gravy with sides of your choice. Best of both meats! Comment FRIED and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial.

Crispy, golden brown, a bit greasy and a lot delicious. This Mother’s Day, make these hashbrowns a breakfast-in-bed favorite! You’ll need: 900g Russet potatoes 160g Water 8g Kosher salt, plus extra as needed 170g Potato starch Neutral oil, for frying, as needed Hash it out: Peel potatoes, discard skins. Cut 250g into 2-inch pieces, add to saucepan with water, cover. Grate remaining potatoes, put in container with cold water, soak 5 mins. Simmer potatoes on medium-high heat 18-20 mins. Meanwhile drain grated potatoes, put on cheesecloth over large bowl. Wrap up grated potatoes, squeeze to drain water. Discard water, add gratings. Whisk together water and salt. Set aside. Microwave grated potatoes 1 min, stir, microwave every 30 secs, stir, for 2 mins. Stir in potato starch, add salt water, combine. Drain cooked potatoes, pass through food mill, combine with grated potatoes. Spray sheet pan with water, line with plastic. Scrape on hash brown mix evenly, cover with second plastic layer, press flat. Place second sheet pan over, press down, freeze 1-2 hours. Remove, clear second sheet pan and top plastic. Cut into segments. Preheat oven to 200°F / 93°C. Heat oil in Dutch oven to 340°F / 171°C, fry 5 portions at a time, stir occasionally, 8-10 mins.Transfer to wire rack, season with salt. Repeat for remaining portions. Serve with your breakfast staples for a sumptuous side! Comment HASH and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial.

Shrimp toast is a classic example of Hong Kong’s East-meets-West cooking. Originally a Cantonese dim sum dish, it’s evolved into a global staple with versions popping up all ov. Ours pulls from a few traditions: Japanese shokupan for a soft, structured base, a Hong Kong–style shrimp mousse, and a sesame-crusted exterior for crunch. That mousse isn’t just there for flavor. It’s powered by myosin, the sticky protein in muscle fibers. When shrimp is chopped, mixed, and seasoned with salt, it releases myosin, helping the mixture bind naturally without needing eggs. We still add a bit of cornstarch to further thicken and stabilize the mousse, giving it a bouncy, cohesive texture that holds up beautifully when cooked. For the full shrimp toast recipe, visit chefsteps.com

🍜 BIG NOODLE NEWS: Our resident ramen geek and head writer @shospaeth has been nominated for a James Beard Award for his cookbook, Homemade Ramen. Go Sho! If you don't already have a copy, go get one at your favorite bookstore. And you can find his recipe for the Ultimate Shoyu Ramen at the link in bio.

Layers of texture and juiciness! Shrimp toast is crispy, unctuous and savory. You’ll need: 230g Shrimp, jumbo 2g Kosher salt 1 Baking soda 50g Water chestnuts 20g Scallions, thinly sliced 10g Cilantro, finely chopped 10g Fresh ginger root, peeled and grated 33 g Egg whites 4g Granulated sugar 4g Toasted sesame oil 2.5g Totole chicken bouillon powder 1.5g White pepper 15g Lard 6g Cornstarch Shokupan (Japanese Milk Bread) 50g Sesame seeds 50g Neutral oil Toast time: Mix shrimp, salt, baking soda. Fridge 15 mins. Dice 85g shrimp. Add water chestnuts, scallions, cilantro, and ginger, and set aside. Transfer remaining shrimp to food processor. Whisk together egg white, sugar, sesame oil, chicken powder, pepper. Scrape into processor with shrimp and lard. Process to a smooth paste, add cornstarch, process again. Transfer to bowl, combine with diced shrimp and veg. Cut Shokupan to 3 slices. Pour sesame seeds in an even layer on a small plate. Spread roughly 125g shrimp mixture onto bread. Invert and press shrimp side onto sesame seeds and transfer, bread side down, to sheet pan. Repeat for remaining toasts. Heat 30g oil in skillet on medium heat. Place toast, sesame side down, cook 8 to 10 mins. Carefully flip, cook 2 mins. Transfer to plate and repeat for remaining toasts. Cut to triangles, if desired, and serve! So good, you can never have just one! Comment SHRIMP and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial. For more delicious dim sum favorites, head to chefsteps.com.

These fish tacos are all gas and no brakes. Based on the amazing tacos of Ensanada, Mexico, it’s all in the batter! You’ll need: 400g Rice flour 345g All-purpose flour 20g Chicken bouillon powder 15g Kosher salt 11g Baking powder 1g Mexican oregano, dried 345g Vodka 50g Yellow mustard 40g Honey 15g Garlic cloves, finely grated 550g Beer, preferably Mexican 680g Cod, skinless fillets Black pepper, freshly ground, as needed 300g Tomatoes, diced 35g White onions,l diced and rinsed 15g Cilantro, cut into chiffonade 10g Lime juice, fresh 5g Serrano chiles, minced 75g Sour cream 75g Mayonnaise 20g Milk 3g Garlic powder Neutral oil, for frying, as needed Taco time: In large bowl, whisk together rice flour, all-purpose flour, bouillon powder, 12g salt, baking powder, oregano. In separate bowl, whisk together vodka, mustard, honey, and garlic.Mix together, add beer, mix again. Fridge until ready to use. Cut fish into small pieces, season all side with salt and pepper. Fridge 15-30 mins. Make pico de gallo with tomatoes, onion, cilantro, lime juice, serrano, and 3g salt. Fridge until ready to use. Make mayocrema with our cream, mayonnaise, milk, and garlic powder. Add more milk if too thick, season with salt. Fridge. Set up frying station. Make sure you also have all the garnishes and warmed tortillas ready to go. In Dutch oven, heat 3 inches oil 330°F / 166°C on medium-high heat. Dredge a piece of fish in flour, then batter, add to oil. Repeat with 3 more bits of fish. Cook until golden brown on all sides, remove, season with salt. Repeat for remaining pieces Serve tacos with prepped sauces, cabbage, hot sauce and limes. Put it together and what have you got? The perfect Cinco de Mayo sharer! Comment TACO and we’ll send you the full recipe. For more of the best of Mexico, check out chefsteps.com.

Silky, smooth pomme purée. Let’s put THE MOST butter and milk into these taters. You’ll need: 950 g Fingerling potatoes 455 g Butter, cut into a 1/2-inch dice, room temp 280 g Milk, whole 8 g Kosher salt Whip it up: Fill pot with potatoes and cover with cool water. Bring to boil, high heat. Lower to simmer and cook 20-25 mins. Remove from heat, strain, set aside potatoes. Wipe pot clean, add mill with smallest holes. Peel potatoes using kitchen towel and pass through mill. Pass butter through mill. Combine milk and salt in new pot, on medium heat until just steaming. Add potato-butter mixture, increase to medium-high heat, cook and combine 1-2 mins. Remove from heat. Set fine-mesh strainer over medium bowl. Batch potato mix through straighter, scraping through, until all strained. Serve immediately. French and a little fancy. Oh, la la! Comment POMME and we’ll DM you the recipe which is FREE with our 14-day StudioPass trial.