Monday 27 August 2012

Eggy Manic Monday Madness! - How to Scramble an Egg


Scrambled eggs are often the very first dish we learn how to make, yet for many it’s one of the hardest dishes to master. Like a great piece of fillet everyone has a different ideal of how it should be like. I can’t help but smile when I’m served a plate of tender golden yellow curds that somehow manage to defy contradiction by being light and fluffy, yet rich and decadent.


Over the years I've seen all kinds of tricks and potions suggested to get those fluffy scrambled eggs. Some rely on additives like baking powder while others will tell you to whisk the eggs until they are foamy and full of air. These techniques do incorporate air into your eggs, it works a little too well and makes your scrambled eggs spongy rather than fluffy. I don’t know about you, but if I wanted to eat spongy eggs I’d rather go have a piece of cheap Pick `n Pay sponge cake. No more embarrassing, tasteless and failed medieval quests for the sacred scroll on how to prepare the perfect scrambled eggs. 

So here is my method for perfect scrambled eggs every time.


1. Lightly whisk your eggs, add a pinch of salt and whisk until all your ingredients are just combined and the mixture has one consistency.

2. Heat a non-stick skillet and add your olive oil, butter or spray with Spray `n Cook. Pour in the egg mixture and let it sit for approximately 20 second without stirring it. Stir with a wooden spoon, lifting and folding it over from the bottom of the skillet. Let it sit for another 10 seconds then stir and fold again.
Repeat this process until your eggs are softly set and slightly running in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve immediately or your eggs will go cold and rubbery. Season with salt and freshly ground black pepper! 

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