Scrambled Eggs
25 Feb
“I’m frightened of eggs, worse than frightened, they revolt me. That white round thing without any holes have you ever seen anything more revolting than an egg yolk breaking and spilling its yellow liquid? Blood is jolly, red. But egg yolk is yellow, revolting. I’ve never tasted it.” — Alfred Hitchcock |
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Eggs are deceptive in their simplicity. Cooking and baking are chemistry and in no other dish is it more apparent than scrambled eggs. Working with one ingredient and using variable heat to turn it from a liquid into a solid is no small feat. It should come as no surprise then that what is runny and undercooked in one batch can be rubbery and burnt the next. Below are a few simple suggestions to produce consistently delicious scrambled eggs.
Heat
Low and slow. There’s just no way around. Basically, eggs are made up of proteins floating in a sea of loneliness, while scrambled eggs are fun, hip proteins with too many friends to count. All it takes to get these eggs to scramble is a little heat and the friendless proteins will form bonds with other loners. Too much heat and you create a mean clique that refuses to seperate, or rubbery eggs and that weird egg string that collects around the curve of the pan.
Mustard
Dijon, yellow, brown, it doesn’t matter. A little goes a long way in bringing out the natural flavors of the egg. In fact, I never make scrambled eggs without it.
Hand Blender
The point of using the hand blender is to get as much air into the eggs as possible. There’s no need to blend beyond 20-30 seconds time. You are looking for a uniform color.
Ingredients
7 large eggs
1 TBL milk or cream
1/2 tsp each S & P
1 TBL mustard
1 TBL butter for cooking
- Heat a large non-stick frying pan on low. Do not add the butter yet as the pan needs to heat evenly.
- In a large bowl combine all ingredients and blend until eggs are uniform in color, about 20-30 seconds.
- While the foam settles, melt the butter in the pan. When the butter begins to bubble add the egg mixture.
- For smaller curds, stir continuously; for larger, allow the eggs to set before disturbing.
You know, I consider myself a pretty good scrambled egg maker, but every now and then they come out runny/watery. I think there’s room for improvement-Thanks for the tips!
Tupper Cooks — watery eggs usually means over-cooked eggs. The egg proteins coagulate as the egg cooks. If the proteins tighten too much, they start squeezing the water out. Try taking your eggs off the heat before they look quite done. They will finish cooking from internal heat, even on the plate.
Thanks for sharing! I’m not the biggest fan of scrambled eggs, but still I want to improve my skills if I ever have to make them for other people…
cheers,
ben
please follow up with omelet tips. they are quite difficult to perfect.
Wow, mustard? That would have never crossed my mind. I get impatient when I’m making eggs and usually crank the heat up pretty high. Tomorrow morning I’m going to try this low and slow mustardy version.
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I love eggs. Fried, boiled, scrambled, don’t mind. But I struggle with making meringue and that’s the one thing that really irritates me. I have tried and tried to learn how to separate whites from the yolk but I can’t seem to make it happen.
Great Post, It’s a must for me to have my scrambled eggs each and every morning. I call it my living protien
I love sunny side up egg every morning. But I don’t like it overcooked. I am picky on how the egg is being cooked.
one thing this recall has done is show people that egg farms aren’t like that cozy home farm with Foghorn Leghorn romancing the lady hens, they are basically forced labor camps for chickens and it’s amazing we don’t have more of these recalls.