A while ago I wanted to figure out how to make the kind scrambled eggs that you would get at a nice breakfast place. It wasn't that mine were bad, I just knew I was missing something in my technique. I did some searching and finally figured out how to do it. This method produces eggs that are light, fluffy and moist. The downside is that it takes twice as long to make them. I only do them this way when I am feeling fancy or trying to make a special breakfast for someone. You can add any seasoning you like to your eggs but make sure to add any salt right before pouring the mixture into pan. Give this method a try and let me know what you think.
Ingredients:
2 large eggs
1 tablespoon of milk, you can also use water if you prefer your eggs drier
1 tablespoon of butter
Salt and pepper to taste
garnish pictured: chives and sharp cheddar cheese
The main difference in technique here is vigorous whisking (to incorporate air), low heat, slow cook time and folding the eggs gently.
If you have time let the eggs warm up to room temperature on the counter.
Use a small non-stick saute pan and rubber spatula.
If you have time let the eggs warm up to room temperature on the counter.
Use a small non-stick saute pan and rubber spatula.
Start by putting the butter on a pan and placing on medium LOW heat. While the butter is melting and the pan is heating, whisk eggs and milk vigorously in a separate bowl. Right before adding eggs to pan add salt, stir. Pour eggs into pan.
When the egg mixture starts forming a film around the edges of pan begin folding eggs inwards.
Continue folding eggs as they cook, trying to touch them as little as possible.
Take them off heat while they are still moist, as they will continue to cook a bit afterwards.
Season and garnish how ever you like. Enjoy!
Mi sono sempre chiesta come si facessero, ed eccole qui!!Pazienza per il tempo, l'importante è ottenere un ottimo risultato... proverò anch'io! Un abbraccio e buonissima serata
ReplyDeletePer favore fatemi sapere come girano per voi:)
ReplyDelete