The Perfect Egg?
Posted 11-08-2016 at 09:41 PM by Blondebaerde
K, people: looking for perfect or near-perfect scrambled eggs. I'll be "very" explicit about what I do, which is not quite the secret sauce. Mine aren't bad, but neither are they great. I'm looking for greatness.
- Hand mix in a bowl, two large eggs
- Dash of water
- Dash of cream
- Dash of pepper, dash of salt (will stop doing the salt, just tried it and too spicy)
- Small 8" non-stick, long in the tooth pan.
- Medium (half) heat, gas burner. Pan warm up maybe a minute.
- Dollop of margarine just before the eggs hit the pan, spread around.
Pour into pan, let eggs cook about thirty seconds.
Lift edges with spatula, try to keep from burning. Fold over, it's well on the way to cooking.
Another thirty seconds left alone.
Fold up on itself a bit, I prefer my scrambled a little hard. When much of the moisture seems to be gone, remove from heat and pan to avoid burning.
There's a real art to it. Mine are not that good, using the above method, though I'm trying to refine with a bit of experimentation.
Thoughts?
- Hand mix in a bowl, two large eggs
- Dash of water
- Dash of cream
- Dash of pepper, dash of salt (will stop doing the salt, just tried it and too spicy)
- Small 8" non-stick, long in the tooth pan.
- Medium (half) heat, gas burner. Pan warm up maybe a minute.
- Dollop of margarine just before the eggs hit the pan, spread around.
Pour into pan, let eggs cook about thirty seconds.
Lift edges with spatula, try to keep from burning. Fold over, it's well on the way to cooking.
Another thirty seconds left alone.
Fold up on itself a bit, I prefer my scrambled a little hard. When much of the moisture seems to be gone, remove from heat and pan to avoid burning.
There's a real art to it. Mine are not that good, using the above method, though I'm trying to refine with a bit of experimentation.
Thoughts?
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