Thursday, May 30, 2013

Egg Basics - SCRAMBLED

 

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Egg Basics - SCRAMBLED

On this blog I have reserved Thursdays for "Beginners."  Over the past few months (on Thursdays) we have been learning about the Basics of Eggs. (I know that many of my readers are experienced cooks but there are just as many readers who are new in the kitchen and might desire some simple instruction on the basics).

Eggs are wonderful and so versatile! - - - They can be boiled, fried, poached, scrambled, deviled..........etc.   Today we will be learning how to cook perfect scrambled eggs.

Last December I saw a "Gordon Ramsay" Holiday Special on "BBC America" and I have to say that I was appalled at the way that Chef Ramsay made scrambled eggs!  - His scrambled eggs looked like a heap of slimy soupy slithering sludge.  I have said it before - "Food appearance is just as important as the taste" - these scrambled eggs were a gagging glob of goop!!  Now, I want to make it very clear that I am in no way comparing my cooking skills to that of Gordon Ramsay but when it comes to the simple scrambled egg I think you'll agree that my version looks much more appetizing (I can't say that it tastes better because I've never tried his slop version) (no offense intended). 

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Step 1:  Crack open the desired amount of eggs into a medium size bowl
Step 2:  Add 1 1/2 tablespoons of whole milk or cream per egg (for example - I used 2 eggs and added 3 tablespoons milk.  In other words - multiply the number of eggs that you are using by 1.5 = this will equal the tablespoon amount of milk/cream required).
Step 3:  Whisk the milk & eggs together until it looks a little frothy & aerated (see smaller picture top right) - add a dash of salt (you may add more salt after it is cooked - if you desire).
Step 4:  Melt 1 teaspoon of butter in a frying pan & then pour the egg mixture into the pan (on medium low heat).
Step 5:  After 1 minute begin pushing the egg/milk mixture around with a spatula - scrambling the eggs (see picture below).
 
 
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Step 6:  Continue "scrambling" (moving the eggs around with the spatula) until it resembles the picture below.
Step7:   Serve immediately - add pepper & a little more salt if you desire & ENJOY!

IMPORTANT:  You must use whole milk or cream - If you use skim or low fat milk you will be left with "egg water" (which is what my husband calls it).

ALSO IMPORTANT:  You must use medium low heat because you don't want to have a crispy edge or rubbery textured eggs - you want them to be light & fluffy.

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See also:
Egg Basics - POACHED
Egg Basics - HARD BOILED
Egg Basics - SOFT BOILED 
 
 
 
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4 comments:

  1. That looks so good - it must be time for breakfast!

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  2. I eat a lot of scrambled eggs. I used to always use milk with them. Then one day I saw a chef on TV use water. I have changed to using water and what a difference it makes. No running anything!


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    http://ChristieCottage.blogpsot.com

    ReplyDelete
  3. I love eggs, but make the worst scrambled eggs! They have been delegated to my husband :-) I need to follow these tips! Thanks for becoming my 800th follower :-D

    ReplyDelete
  4. I love eggs but I've never been a fan of putting milk in them, everybody else does but I'd just rather add lots and lots of the cheese made for grilled cheese!!!! It melts better!

    Found you on The Great Blog Train!! I'm a new twitter and pinterest follower!! I would love a visit from you as well! Thanks for the awesome Hop!

    -Autumn
    My Kind Of Introduction -- http://faerieflysavingsmomma.blogspot.com/

    ReplyDelete

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