It's that time again. Yup, #SundayBrunch is here. Again. Where the heck did the week go?? And the weekend? Well, I spent 4 days of the week camping (more on that next week), which is probably why my week flew by. And yesterday was spent grocery shopping, unpacking, cleaning, and all those good after vacation types of things. Oh, and then last night the dog was sprayed by a skunk (or rolled in fresh skunk spray, not quite sure really), so this morning came waaaay too fast!
Anyways back to #SundayBrunch. Today is all about scrambled eggs. And honestly, scrambled eggs are my least favorite way to eat eggs. I will NEVER order scrambled eggs in a restaurant. Or if someone else is fixing breakfast and the only option for eggs is scrambled, I take the minimum or just push through for politeness. You see, I can't stand the rubbery, gelatinous, tough egg nuggets that scrambled eggs usually turn out to be. And this post is about making fluffy, bouncy, light egg pillows.At least the things that work for me.
Do you have a special tip for making delicious scrambled eggs? I'd love to hear it :)
Tips:
1. Beat eggs until thoroughly combined and then continue to beat a couple minutes longer. Eggs should just begin to get frothy. The beating adds in a lot of air, which keeps the eggs light and fluffy when cooking.
2. Add a touch of milk. Just a splash during the couple minutes of beating. The milk gives a creaminess and a moistness that the eggs would normally lack without the milk. In short, no dry eggs. (See below for my ratios)
3. Use butter. Or bacon grease would also be a good option if you like bacon. Melt butter in pan just before adding eggs. This helps the eggs from sticking too badly in the pan, although if you aren't using a non-stick pan, some egg will be stuck to the pan no matter what.
4. Cook low and slow. Keep your heat right around medium-low or medium. Let the eggs take their time cooking. This also helps prevent dry eggs.
5. Use a rubber spatula to stir/turn eggs during cooking. I find that a rubber spatula is gentler on the eggs during the cooking process.
6. Don't over stir/turn during the cooking process. As the eggs begin to cook, slowly drag the rubber spatula around the bottom on the pan, loosening the eggs from the pan. The cooked part of the egg will float to the top. Once you've loosened the eggs from the pan once, let cook for another 45 seconds to a minute before repeating. The more the eggs become cooked, the more frequently you'll have to turn to prevent browning.
7. Be gentle. When you use the rubber spatula to turn the eggs, do it as if you are folding whipped cream or egg whites into a batter. You're not stirring up the eggs to mix them. You're turning them. With the spatula, start at the rear of the pan scraping the eggs from the pan towards you, flipping the eggs over in one large swoop. This helps the eggs maintain their fluffiness and airiness from beating AND helps keep the eggs in large chunks so they don't dry out and are easier to serve.
8. Don't over cook. Cook only until there is no more raw egg. As you are gently turning the eggs, they will naturally break apart where the egg hasn't fully cooked. The closer the eggs get to being fully cooked, the easier it will be to see what parts are still raw and need more cooking. If an uncooked portion surfaces, flip it over so it can get a little more love from the pan.
9. Serve immediately. Cold eggs are no good. For anyone.
Scrambled Eggs
2 eggs per person
1 Tbsp milk per egg
1 tsp butter per egg
For Example:
Scrambled Eggs for Two People
4 eggs
4 Tbsp milk
1 Tbsp + 1 tsp butter
Scrambled Eggs for 4 People
8 eggs
8 Tbsp milk
3 Tbsp butter (this is actually 9 teaspoons, but one extra teaspoon can't be that bad, right?)
Source: Elizabeth original
Anyways back to #SundayBrunch. Today is all about scrambled eggs. And honestly, scrambled eggs are my least favorite way to eat eggs. I will NEVER order scrambled eggs in a restaurant. Or if someone else is fixing breakfast and the only option for eggs is scrambled, I take the minimum or just push through for politeness. You see, I can't stand the rubbery, gelatinous, tough egg nuggets that scrambled eggs usually turn out to be. And this post is about making fluffy, bouncy, light egg pillows.At least the things that work for me.
Do you have a special tip for making delicious scrambled eggs? I'd love to hear it :)
Tips:
1. Beat eggs until thoroughly combined and then continue to beat a couple minutes longer. Eggs should just begin to get frothy. The beating adds in a lot of air, which keeps the eggs light and fluffy when cooking.
2. Add a touch of milk. Just a splash during the couple minutes of beating. The milk gives a creaminess and a moistness that the eggs would normally lack without the milk. In short, no dry eggs. (See below for my ratios)
3. Use butter. Or bacon grease would also be a good option if you like bacon. Melt butter in pan just before adding eggs. This helps the eggs from sticking too badly in the pan, although if you aren't using a non-stick pan, some egg will be stuck to the pan no matter what.
4. Cook low and slow. Keep your heat right around medium-low or medium. Let the eggs take their time cooking. This also helps prevent dry eggs.
5. Use a rubber spatula to stir/turn eggs during cooking. I find that a rubber spatula is gentler on the eggs during the cooking process.
6. Don't over stir/turn during the cooking process. As the eggs begin to cook, slowly drag the rubber spatula around the bottom on the pan, loosening the eggs from the pan. The cooked part of the egg will float to the top. Once you've loosened the eggs from the pan once, let cook for another 45 seconds to a minute before repeating. The more the eggs become cooked, the more frequently you'll have to turn to prevent browning.
7. Be gentle. When you use the rubber spatula to turn the eggs, do it as if you are folding whipped cream or egg whites into a batter. You're not stirring up the eggs to mix them. You're turning them. With the spatula, start at the rear of the pan scraping the eggs from the pan towards you, flipping the eggs over in one large swoop. This helps the eggs maintain their fluffiness and airiness from beating AND helps keep the eggs in large chunks so they don't dry out and are easier to serve.
8. Don't over cook. Cook only until there is no more raw egg. As you are gently turning the eggs, they will naturally break apart where the egg hasn't fully cooked. The closer the eggs get to being fully cooked, the easier it will be to see what parts are still raw and need more cooking. If an uncooked portion surfaces, flip it over so it can get a little more love from the pan.
9. Serve immediately. Cold eggs are no good. For anyone.
Scrambled Eggs
2 eggs per person
1 Tbsp milk per egg
1 tsp butter per egg
For Example:
Scrambled Eggs for Two People
4 eggs
4 Tbsp milk
1 Tbsp + 1 tsp butter
Scrambled Eggs for 4 People
8 eggs
8 Tbsp milk
3 Tbsp butter (this is actually 9 teaspoons, but one extra teaspoon can't be that bad, right?)
Source: Elizabeth original
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