A Conversation for Scrambled Eggs
How do you scramble yours?
Gregski Started conversation Oct 1, 2010
The main article points out two key ways that scrambled eggs are made (some people whisk the whites & yolks together in a jug or container, the article recommends that they are only partially mixed prior to turning into a pan). I have my own preference:
- Warm the plates
- Heat the pan over a low-medium heat
- Add a knob of butter and ensure it is sizzling
- Break eggs into pan ensuring the yolks remain intact
- Add a touch of salt
- Carefully stir the *whites* around every 10-15 seconds
- Once only a small amount of the whites remain uncooked break the yolks and stir in once
- Cook for 10 seconds, turn the heat off
- Stir the entire mixture using slow strokes until it attains your desired consistency, then pool together into a lump to stop it drying further
I aim to have a little of the whites and a lot of the yolk still runny.
Turn onto warm plates then add salt and freshly ground pepper to taste.
Note: when mixing the whites, I like to have slightly larger chunks so I leave the whites to cook for a longer period between stirring. When stirring, use slow strokes so as not to break the scramble into bits that are too small.
Key: Complain about this post