This results in a beautiful, moist scrambled egg with a good bite that is full of flavor. By removing the eggs right when they are set, they continue cooking with residual heat without overcooking them. In other parts of france they melt the butter in a hot pan, pour in the beaten eggs with cream and stir frequently. The result is very creamy eggs with very small curds and is usually served over toasted baguette slices. The chilled butter helps the eggs to not cook too fast. They add chilled butter to the eggs, not melting it in the pan first like the rest of the world. In Southern France they cook the eggs on low heat while stirring constantly. ![]() The extra fat in the butter and cream helps the eggs become softer and more moist, not dry and rubbery, although still be careful about over cooking. They have different techniques depending on what part of the country you are in but they all seem to include butter and cream. Crack the eggs into a microwave-safe bowl or mug, then mix well with milk and salt. I really like the French way of cooking scrambled eggs. Like most people, I have been overcooking them until they are dry and rubbery, missing out on the potential of this golden little nugget. Although there is more than one way to cook scrambled eggs, I have been doing it wrong. In my quest to cook the perfect egg, I have learned a few things. Salt can break eggs down and leave them watery.A life spent searching for the perfectly cooked egg is a life not wasted. Salt and pepper should be added at the very end of the cooking process. Herbs should be added after the eggs have been removed from the heat, when they are nearly finished cooking. O Additions like cheese should be added no sooner than halfway through cooking, allowing time to melt, but not to separate. ![]() Stir continuously with a rubber spatula until the eggs look slightly thickened and very small curds begin to form. Then turn the heat to medium to begin cooking the eggs and then turn down to low. If you must wait to serve them at table, transfer them to a platter because the skillet will continue to cook them. Pour the eggs directly into the skillet and place the butter in the pan. Remember that they will continue cooking after you remove them from the heat. Take the eggs off heat while they still look wet, but not runny. The excess liquid causes the eggs to steam instead of sauté, which can result in a rubbery texture. This can result in eggs that are watery, overcooked, and lacking in flavor. If you want a mousse-like consistency, whisk vigorously. One of the most common mistakes people make when cooking scrambled eggs is adding too much liquid. For smaller, finer curds, whisk in small, rapid circles. If you want large, fluffy curds, use a sweeping motion with the spatula, covering as much surface area as possible. If you worried the eggs are cooking too fast, take them off the heat and continue to stir them. Heat should be at low to medium to maintain maximum control over the consistency of the scramble and avoid over cooking. O Some use oil for scrambled eggs, but butter is best. A silicone spatula works well here, and, unlike a metal spatula, it won’t scratch a nonstick surface. O While a wooden spoon is classic, it won’t reach into the seam where the sides of the pan connect with the bottom. Scrambled eggs cracked directly into the pan will be streaky. And whisk them just before you pour them into the hot skillet. Crack them into a bowl or measuring cup and whisk them vigorously to break up the yolks, create a uniform consistency and add air and volume for fluffy eggs. (Some can’t resist adding a pat or two of butter towards the end of cooking for luxuriously creamy eggs.) ![]() Not only does milk effectively water down everything you want in a good plate of scrambled eggs, but it also makes them easier to burn. Good, fresh eggs are really all you need, and added liquid could separate during cooking, resulting in wet, overcooked eggs. Its easy to overcook scrambled eggs with milk. Eight inches is good for 2 to 4 eggs, but if you’re scrambling six or more, choose a large pan with plenty of surface area. And pick the right size skillet for the number of eggs you are scrambling. ![]() A well seasoned cast iron skillet will work, too. Nonstick pans guarantee that the eggs won’t adhere to the bottom and sides of the skillet, making clean up easier. Egg shells are porous and can absorb odors and lose moisture. O Don’t use old eggs – 1 week in the fridge is enough. Following are some tips on making excellent scrambled eggs. Scrambled eggs often are the first dish we learn to cook but, as many a regular at American diners have painfully learned, they can be dreadful if cooked badly.
0 Comments
Leave a Reply. |