How To Make GOOD Scrambled Eggs
Anyone who likes eggs for breakfast can appreciate these tips:
Break eggs into a bowl; allow 2 eggs per person. Whisk eggs with salt and
pepper
to taste. In a heavy skillet over medium heat, melt 1 to 2 tablespoons of
butter.
When the butter stops foaming, reduce heat to medium-low. Add the eggs to
the hot
pan. After a minute or 2, when the bottom and edges have begun to cook and
solidify,
scrape and lift the edges with a spatula and allow the uncooked part to run
under
the part lifted. Fold cooked parts towards the center. Repeat the scraping,
lifting,
and folding until the egg has formed curds. More stirring will make small
curds and
less will make larger, fluffier curds. When the curds are firm but still
moist, remove
to plates or serving dish. They will continue cooking after they leave the
pan.
Tips:
For lighter eggs, add about a tablespoon of milk, water, or cream for each
egg.
For extra flavor and texture, add minced vegetables and/or ham to the butter
and
saute for a few minutes before adding the eggs.
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