Culinaria Kitchen, S1E12: A Good Scramble
Scrambled eggs are a breakfast staple, but getting them just right is an art all its own.
On this month's Culinaria Kitchen, celebrated San Antonio chef and restaurateur Jason Dady joined Culinaria CEO Suzanne Taranto-Etheredge to revisit the breakfast staple, sharing a few professional techniques for turning everyday eggs into something extraordinary.
Known for his creative approach to food and his collection of San Antonio restaurants, Chef Dady brought a little culinary know-how to the SA Living kitchen, demonstrating a veggie-packed soft scramble that's as colorful as it is satisfying. And while the finished dish looked restaurant-worthy, the real lesson was how thoughtful technique can elevate even the simplest ingredients.
The Secret's in the Scramble
Great scrambled eggs aren't necessarily about fancy ingredients. They're about understanding how eggs respond to heat, paying attention to texture, and knowing when to take the pan off the stove. Throughout the demonstration, Chef Dady shared practical tips for achieving a tender, flavorful scramble, including ways to incorporate fresh vegetables without compromising the finished dish.
“Whip your eggs with a little heavy cream,” Dady began, before adding about two tablespoons of butter to a hot pan. “The butter should bubble but not brown.”
He then instructed Suzanne to add the eggs and slowly manipulate them into long, slow “ribbons” in the pan.
“When the eggs are ‘medium-rare,’ add grated parmigiano Reggiano cheese and two more knobs of butter,” Dady instructed. “Then turn off the heat and allow the heat of the pan to finish cooking the eggs.”
The takeaway? A little extra attention in the kitchen can make a big difference on the plate. And once you've mastered the basics, scrambled eggs become a blank canvas for seasonal vegetables, fresh herbs, and whatever else happens to be in the refrigerator.
From the Kitchen to the Finish Line
Of course, breakfast wasn't the only thing on the menu. Chef Dady also joined Suzanne to talk about Culinaria's upcoming HalloWine 5K, returning Saturday, October 31, at The Rock at La Cantera. This year's Halloween celebration brings together costumes, community, and a little morning movement, with plenty of fun waiting beyond the finish line.
And for participants looking to make a morning of it, Chef Dady has something special planned just steps away at Roca + Martillo.
Run First. Brunch Later.
Following the HalloWine 5K, Roca + Martillo will offer runners a special two-course brunch, featuring a tomato- and avocado-laden version of the soft scramble Chef Dady prepared during his Culinaria Kitchen appearance. It's a delicious way to turn race morning into a full-fledged Halloween outing, giving participants another reason to linger, refuel, and celebrate after crossing the finish line.
Whether you're chasing a personal best, showing off your Halloween costume, or simply looking forward to a great meal afterward, this year's HalloWine Run promises a little something for everyone.
Keep Cooking. Keep Celebrating.
Did you miss Chef Dady and Suzanne’s appearance? Catch the latest installment of Culinaria Kitchen for a closer look at his scrambled egg technique, then put those tips to work the next time breakfast is on the menu.
And if you'd rather leave the cooking to the professionals, join us October 31 for the HalloWine 5K and make reservations to snag a post-race brunch at Roca + Martillo.
Register for the tenth annual HalloWine Run here.
