🥚 Eggs, Scrambled! I consider myself an Egg snob and I am extremely picky about my eggs and how they are prepared.
I actually had the pleasure of preparing breakfast for a group of Chefs several years ago, and everyone single one of them wanted the secret to my eggs. They said they were the best they ever had, including their own. That is a very high compliment coming from a group of Chefs whose specialty was preparing brunch meals. My method was the completely opposite from their method of leaving them in that pan on extremely low heat.
Everyone might be able to scramble an egg, but that doesn’t mean that they are necessarily delicious. Some of the worse cooks I believe work in some of your breakfast restaurants, or they just don’t seem to really care. When you put love into your food, it shows.
The best scrambled eggs are beaten to incorporate the air in the eggs, first pluck the white connective tissue (the Chalazae) from each egg. Beat those eggs like they made you mad to incorporate that air that those eggs really need to make very tender fluffy scrambled eggs need.
Aerating– is the process of incorporating air in a mixture as in scrambled eggs. Some people use a blender or a wire whisk, which is a great way to get that air in there was those delicious tender eggs. Aerating the eggs produces air cells and that in turn, produces a bigger volume, very light, and very tender scrambled eggs.
Adding water to eggs essentially steams them, as the water evaporates during cooking, and this yields a fluffier scramble, but they need that air too for the tenderness. However, If you add too much water you can dilute the eggs, and that will result in very bland eggs so stick to no more than a tablespoon per egg. Also take into consideration that eggs seems to be shrinking is size, so be careful when adding that water. If you add milk to your eggs, they will be paler in color, and the eggs will also taste less eggy as the egg flavor is muted.
I don’t dilute my eggs with water or milk, as it isn’t necessary when the eggs are well beaten and aerated. I don’t add any salt before cooking my eggs either.
Make sure you have a good non stick skillet and a spatula for folding your eggs while they cook. Use real butter or margarine. If you are using margarine, it has a high water content also and if you are adding water to your eggs, then margarine adds more water. Some people like to use bacon grease instead. Let your skillet heat up a little before you add your eggs, allowing your butter to melt, but not burn. I use medium high heat, I don’t use high heat because I don’t want my butter to burn or my eggs to be brown. I don’t use low heat, because I don’t want my eggs to stay in the pan that long, I don’t want them tough and I don’t want a bunch of little chopped up eggs. I see some people whose eggs looks like Hong Kong Fooey played chop suey on their eggs. Then pour your beaten eggs into your skillet, fold from the sides, moving the eggs inwards from the outside edges of the pan. Go around the whole skillet, folding the eggs towards the center of the skillet. Always fold, never stir. Continue to do this til you see your eggs coming together. When they come together, turn your heat off. Your eggs will continue to cook because your skillet is hot, and also remember that your eggs will still carry over and cook when you take them up. Remove your eggs from the skillet when they are just a tad shy of where you like your eggs. Don’t ever chop or use chopping motions on your eggs in the pan, unless of course, that is the way you like them.
Sprinkle salt and pepper on the eggs after you take them up while they are still warm. If you like great eggs, try this.
#eggs #breakfast #brunch