The Perfect Scrambled Eggs

The Perfect Scrambled Eggs

Scrambled eggs are a quick and delicious meal that everyone loves for breakfast. It would seem like the easiest dish in the world to make. Unfortunately, since they are so easy to make, they are also easy to make wrong. It takes science to be able to make the perfect scrambled eggs! Read on to see some tips on what to use, what to add, and how to make the perfect scrambled eggs.

Keep your eggs fresh and cool:

Whether your eggs are small or large, brown or white, you’ll want to start with cold eggs. Keep them in the refrigerator until you’re ready for cooking to start. Refrigeration also actually deters the growth of salmonella enteritis. Even though salmonella is very rare (1 out of every 20,000 eggs may contain the bacteria), it is advised that your eggs always remain stored in the refrigerator.

How to beat it:

For a spongy texture and fluffy scrambled eggs, air is essentially the secret. The more you whisk, the more air bubbles become trapped in the shaken and unraveling protein of eggs. And as the eggs cook, protein molecules firm up the air bubbles.

Thus, the look of fluffiness is achieved. Well-beaten eggs are frothy and evenly colored. Generally, after 2 minutes of beating, you should stop. Over-beating will also affect the appearance. So, know when to stop.

In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion. A fork works as well as a whisk but requires a slight bit more time and energy.

Do not beat egg whites until stiff peaks form. Unless you want to make icing instead of scrambled eggs. Do not stir eggs slowly for an extended period. The texture becomes chewy and the egg flavor disappears!

Should I add water or milk:

If you like fluffier scrambled eggs, add 1 to 1.5 tablespoons of water per egg. If you prefer creamy eggs, add 1 tablespoon of milk for each egg. If you would prefer, you can add a variety of leftovers to your egg mixture – ham, bacon, veggies, etc.

Do not add:

Cottage cheese, real cream, sour cream and baking powder – Cottage cheese does not improve or detract the taste of the dish. It also causes texture irregularities. Real cream and sour cream adds an unpleasant milky after-taste you wouldn’t like. Baking powder makes the eggs fluffier but the texture in the mouth was uneven.

How to cook:

You’ll need a small frying pan to cook your eggs, preferably nonstick. Warm the pan over medium-low heat. Hold your hand roughly six inches from the pan. When you begin to feel warmth rising, the pan is ready for the butter.

Slowly melt enough butter to lightly coat the pan. When the butter begins to foam, it’s time to add the eggs. After you pour the egg mixture into the frying pan, let stand for roughly 10 seconds, or until the eggs begin to set. If you want fluffier eggs, let set a few more seconds.

Use a wooden spoon or heat-resistant rubber spatula to gently stir the egg mixture as it begins to form curds. Continue to stir until there’s no liquid egg mixture left. Turn off the heat and continue stirring the eggs gently until all of the uncooked parts get firm. If you’re adding any other ingredients such as fresh herbs, this is the time to do so. Cooking should take between 2 to 5 minutes.