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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