Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
I've heard and read many different ways to make scrambled eggs, all of which proclaim that
this is the right way to do it for perfect scrambled eggs. This weekend, I'm going to test some out and
compare to my own method.
Some say using high heat allows for quicker cooking so there's no danger of over-cooking, while others swear by low heat for the same reason. One of my sisters never uses anything but butter, the other sister only makes scrambled eggs in the fat left behind by bacon, and Mom thinks olive oil lets you "taste the eggs." Some say there's no need to add anything to plain whisked eggs except salt and pepper, but others demand adding milk or cream to keep them creamy. Even the tools get some quibbling: spatula vs. wooden spoon vs. chopstick? That last one's from my Uncle who insists that you must constantly stir the eggs with a single wooden chopstick.
For my own scrambled eggs, I melt a little bit of butter only for taste (less than a tablespoon per serving of two to three eggs), since I'm using a non-stick pan over low heat. I whisk 2 to 3 large eggs per serving with a dash of salt (I add pepper at the table), then pour into the pan. When it looks like the eggs are just starting to turn opaque, I start stirring with the corner of my spatula and cook for about 1½ minutes. When the eggs are still barely runny, I move them to the plate. By the time they get to the table, they're completely cooked.
Jane Seymour's Modest And Modern Style
Broke Stars: 11 Celebrities Who Went Bankrupt
LOOK: Amazing Underwater Photos Of Dogs
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
Social Security Is Failing Even Faster Than We Thought
PHOTOS: How You Can Get The 'Miracle' Dress
Man Says Starbucks Discriminated Against Him Because He Has Half An Arm
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
Janice Dickinson's Outrageous Style
Ford's clever Sports Illustrated Swimsuit ad features phantom model
3 Economic Misconceptions That Need to Die
Photos Of Dead Lacrosse Player's Injured Body Shown To Jury
Trace Adkins Reunites With College Crush, 30 Years Later
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
PHOTOS: Model Falls At Dennis Basso Show
'Hooker Teacher' Forced To Resign, Now Can't Find Work
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
New Clues, Details Emerge In Powell Case
Woman's Dead Fiance Is Behind Her Disappearance: Cops
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
1-14-2006 @12:11PM Hawk said... I put about a tablespoon of milk per 3 eggs.
Whisk it until it's all light.
Pour into a heated pan with one tablespoon of butter that has stopped bubbling but isn't turning brown yet - if you do this, the water in the butter has mostly left, leaving the butteryness but not the 'oops it's floating on top of the eggs and not under them' problem.
When you can start to move the eggs, pull them in from the side of the pan.
When the liquid is very scarce, start flipping it all over. Now is also the time to really sort of chop them up if you like that.
When they are still glistening somewhat, off onto a plate.
That's it. Works fine for me every time.
Reply
1-14-2006 @2:12PM Aaron said... my recipe, adapted from Julia Child...
start warming the pan over low heat with nothing in it.
Beat the living heck out of however many eggs you're making, incorporating plenty of air. Sometimes I add a dash of cream or milk, sometimes I don't.
Put a large-ish splash of olive oil into the pan (1 tsp. for small batches, up to 1 tbsp. for large batches), and swirl to coat.
Using a fine grater like a microplane, put roughly 1 tbsp. of extra sharp cheddar into the eggs, and stir in.
Put the pan on highest heat, and wait for the oil to shimmer and become fragrant.
Add eggs, and immediately begin to scrape the pan with a silicone spatula, and shake the pan on the burner. Once the eggs are mostly set and look just a bit wetter than you would like, transfer to a plate. By the time you sit down, they'll be done.
Reply
1-14-2006 @4:44PM Bruce Dearborn Walker said... Nothing will fluff up your scrambled eggs like a microwave.
Not everyone agrees that this is a good thing, of course.
Reply
1-14-2006 @5:59PM Adam Fields said... There was a great article in the Times Magazine last week about making scrambled eggs with a poach method. I haven't tried it yet, but it sounds great:
http://www.nytimes.com/2006/01/08/magazine/08food.html?ex=1294376400&en=f7520518ceb0b6ee&ei=5090&partner=rssuserland&emc=rss
Reply
1-14-2006 @6:35PM Berkana said... My room mate, the culinary academy student, makes scrambled eggs in a metal bowl set over a saucepan of boiling water (like a double boiler) so that the eggs cook gently, and won't over-cook. Salted before cooking, peppered after.
Reply
1-14-2006 @10:51PM john said... If you know what you are doing, very high heat works great but you have to be moving the eggs at all times.
For those looking to clot their arteries, try my recipe for Dirty Eggs: http://www.johnsjottings.com/archives/2003/03/04/recipe_dirty_eggs.html
Reply
1-15-2006 @12:38AM sarah said... but if the eggs are cooked in water, i.e. "poached," aren't they...poached?
Reply
1-15-2006 @5:08AM Dmnkly said... I'm embarrassed to admit this, but I've discovered that cracking the eggs into a metal pitcher and then cooking them with the steam wand on an espresso machine makes some incredibly light, fluffy eggs. However, for the health of your machine, I can't recommend it :-)
Personally, I like cooking them in a manner that you see a lot more frequently in Europe. Four eggs, about a tablespoon of butter, salt and pepper, all in a cold skillet. Turn the heat to medium-high, and gently whisk the eggs as they cook. If they start to stick, get them off the heat, whisk up some more, slightly lower the heat, and put them back on the heat. When they've come together but are still fairly wet, they're done. You get very small curds, and you get a soft-cooked egg taste without a runny texture. It's a matter of personal preference, of course, but that's my fave.
Reply
1-15-2006 @1:51PM bobby said... Nothing will fluff up your scrambled eggs like a microwave.
Reply
1-18-2006 @10:20AM Adam Fields said... Yes, it does seem like a poach method, but I tried it this weekend, and what you get is pretty indistinguishable from scrambled eggs. The texture is light and fluffy, and the flavor is very pure, because they have no oil or browning whatsoever. They are, however, incredibly rich, because most of the moisture is drained off. Next time, I'll probably add a few more whites before draining.
Reply
1-22-2006 @2:38PM yelena said... i got my recipe for scrambled eggs from "clueless in the kitchen: a cookbook for teens" by evelyn raab, when i was about 10 0r 11. so basically this is the recipe i've been using for the past 8 almost nine years:
2 eggs
1 tbsp milk (if put of milk i use cold tap water)
2 tbsp water
melt the butter in a small frying pan over medium heat. beat the eggs with the milk in a small bowl until well mixed. when the foam on the butter subsides add the eggs and cook until done to ur liking.
this has worked for me so far so i figure why mess with it
=)
Reply