Cooking Classics
The Technique
Scrambled Eggs
Eggs can be prepared a number of ways but nothing quite beats the taste & texture a simple scramble provides. As elementary as the task sounds, there truly is a correct way to prepare Scrambled Eggs with a light & airy texture that are fluffy & moist. First & foremost begin by using a clean non-stick skillet & a little butter. Although you may try to save a pan for rinsing by preparing the eggs in the same pan the bacon was cooked in with the drippings that remain, inevitably they will take on some of the bitter pieces left behind in the bottom of the pan. Furthermore, the overall color is less than desirable. Learn to prepare this classic egg style by following these pointers & be certain to serve them over homemade slices of toasted Oatmeal-Molasses Bread.
Scrambled Eggs
makes 1 serving
Crack 2 eggs into a small bowl & whip vigorously with 1 tablespoon of water using a dinner fork. Heat a small non-stick skillet just under Medium heat approximately 2 minutes. Eggs should be cooked over gentle heat in order to produce the best texture. Hold your hand about 2 inches over the surface. If it feels warm, add 1 teaspoon of butter to the skillet. The butter should lightly sizzle & melt when it hits the pan. Be certain a smattering of the butter coats the entire surface of the skillet. Pour the egg mixture into the skillet & reduce the heat to a few notches above the lowest heat setting. Allow the eggs to set on the bottom of the skillet. After approximately 5 to 10 seconds, slowly draw a rubber spatula through the eggs to produce large curds. Do not break them apart. Let the uncooked eggs, spill into the empty portion of the skillet & repeat the process until the eggs are set but still moist. The entire process in the pan will take approximately 1 minute. Transfer the eggs to a plate. Season with kosher salt & freshly ground pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Prepare Scrambled Eggs
Scrambled eggs should be prepared over moderately low heat. They are actually a delicate food that gets taken for granted during the breakfast hour. It’s important to note that once the eggs have set, they will continue to cook just a bit longer off of the heat.
The Technique
Scrambled eggs are certainly a favorite breakfast staple however the technique used in order to prepare them can mean the difference between a light, airy serving versus one with a firm, tough texture. Gather a small non-stick skillet & a rubber spatula. A few additional items will be needed in order to complete the task. Here’s what you should know.
No. 1
Crack 2 eggs into a small bowl & whip vigorously with 1 tablespoon of water using a dinner fork. Adding a little air into the eggs produces fluffier eggs once cooked. Many add milk or cream to them either at the beginning of the process or once cooked in order to yield a creamier texture & there are definitely two differing views on the subject. I find that adding a smidgen of water at the beginning of the cooking process aides in keeping the eggs from cooking too quickly which helps to maintain a softer texture.
Heat a small non-stick skillet just under Medium heat approximately 2 minutes. Eggs should be cooked over gentle heat in order to produce the best texture. Hold your hand about 2 inches over the surface. If it feels warm, add 1 teaspoon of butter to the skillet. The butter should lightly sizzle & melt when it hits the pan. Be certain a smattering of the butter coats the entire surface of the skillet.
No. 2
Pour the egg mixture into the skillet & reduce the heat to a few notches above the lowest heat setting. Allow the eggs to set on the bottom of the skillet. After approximately 5 to 10 seconds, slowly draw a rubber spatula through the eggs to produce large curds. Do not break them apart. Let the uncooked eggs, spill into the empty portion of the skillet & repeat the process until the eggs are set but still moist. The entire process in the pan will take approximately 1 to 1 1/2 minutes.
No. 3
The eggs should have a soft texture. Transfer them to a plate. Season with kosher salt & freshly ground pepper.
The Tune
“Hey Hey Baby” Otis Redding
httpa://www.youtube.com/watch?v=8ocOU5IsSo4
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