Scrambled eggs can be simple to make.
There is no cheese.
What Not To Add
Cottage cheese — I found several recipes that suggested adding a Tablespoon cottage cheese to each egg. However, it made the dish appear impure.
You knew there was something in there besides the egg. The aspect of cottage cheese that secured its fate as a stay-out-of-our-scramble ingredient was that no matter how vigorously you whisked the dish had texture irregularities. Every other bite had the unwelcome surprise of a noticeable cottage cheese curd.
Real Cream – I tried 2 recipes that used real cream (the fat from the top of the raw milk) and both produced beautiful eggs with a golden color.
Unfortunately, the result was not as beautiful.
Sour Cream – Scrambled eggs made with sour milk are not considered scrambled eggs. However, they will be mentioned in an article about specialty or flavored scrambled egg recipes.
Baking Powder — I ate a handful of scrambled eggs with a pinch each of baking powder. The texture was uneven, with small pieces of firmer ingredients in every bite.
Sea Salt – When salt is heated it breaks down to the same components regardless whether its table salt or sea salt. As Robert Wolke says in his book What Einstein Told His Cook, “…when a recipe specifies simply ‘sea salt’ it is a meaningless specification.
You might be specifying “meat” in the recipe. You can tell if a recipe says to add sea salt to eggs …. that someone is not familiar with the ionic bonds which hold sodium and chloride together.
Sugar – Eggs are the main ingredients in many desserts. However, they can be used as a complement to waffles and pancakes.
What Not To Do
DON’T beat egg whites until stiff peaks form
The result of scrambling can be made with or without sugar, cream of tartar, and cottage cheese.
Don’t stir eggs for a long time
One recipe I found said to heat the eggs in a fry pan on the lowest setting and stir with a wooden spoon for about 30 minutes.
First, the eggs did not set after 30 minutes on the lowest heat setting.
It doesn’t matter if you do it or not
Keep eggs at room temperature before you start to scramble them. Kitchen tests have shown that 1 in every 20,000 eggs could contain salmonella. However, it is recommended that eggs be kept in the fridge.
The Art of Scrambling
The Best Method To Beat Your Eggs
Air is the most essential ingredient in scrambled eggs. Although it would be great to just add a Tablespoon or two of air into the bowl, for now, you have to use elbow grease (or an electric equivalent) to incorporate air into eggs.
The more eggs you whip, the more air bubbles are trapped in the egg’s shake. When the eggs are cooked, the protein molecules around the air bubbles form a firm structure.
The American Egg Board defines well-beaten eggs “frothy, evenly colored”. Stop beating eggs after they match this description (generally within 2 minutes).
Over-beating can cause protein molecules to be dissolved and make it difficult for them to form microscopic casings around the air.
The Best Way to Scramble in The Pan
Your actions once the eggs are in the fry pan will determine the size of your scrambled eggs (curds).
We’re not here to debate the texture differences of scrambled eggs with a spoon, or the temperature of the chair we sit in while we eat. The Fish Creek House presents
This recipe is for 2 people.
6 large eggs
6 teaspoons (1 tablespoon for each egg) low fat milk
3 dashes salt (1 dash per two eggs).
1 Tablespoon Butter for Frying
Place 6 eggs in a large nonstick frying pan. Heat to medium.
Use a large, metal or glass bowl to whisk the eggs and milk together. Mix vigorously for two minutes.
Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.
Heat the butter in a frying pan. Once the butter has melted, add the egg mixture.
Don’t stir the eggs immediately. Wait for the first sign of setting to occur. “)
Continue to do this until the eggs are set.