Sep
23
Eggs are back on the menu. It turns out that they have 22% less cholesterol than was once reported. Skeptical? So am I. I still use egg substitutes and egg whites in most recipes that call for whole eggs, most of the time. Though some times a whole egg is still just the thing … from time to time.
So this step by step to the perfect scramble still uses whole eggs. The secret to making moist, fluffy scrambled eggs is all in the scrambling. You’ll need low, gentle heat and patience to make perfect scrambled eggs.
- To make breakfast for two, use six eggs, six tablespoons of milk, salt and pepper to taste, and two teaspoons of chopped fresh parsley.
• Plan on using three eggs per person for a good-sized serving.
• If you’re counting calories, you can substitute egg whites for one or two of the whole eggs. - Crack the eggs into a bowl that’s deep enough to support vigorous whisking.
- Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.
- Whisk the mixture until well combined. The more you whisk — the more air bubbles become trapped in the shaken and unraveling protein of the eggs. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggsThe American Egg Board describes well-beaten eggs as “frothy and evenly colored“. When your eggs match that description (generally after about 2 minutes) you should stop beating.Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air. Don’t add salt yet, as it can make the eggs tough.
- Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.
- When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don’t stir the pan: you want to let the eggs begin to set before you start scrambling them.
- This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.
- With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
- Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
- You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.
- When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.
- Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now’s the time to put toast in the toaster and grab a pair of plates.
Divide your light, fluffy eggs between the two plates. Sneak a taste and add more salt or pepper before serving, or season the eggs at the table.
To get even more tips on scrambled eggs, go talk to Mr. Breakfast as he helps you make Perfect Scrambled Eggs.
