If you don't, there will be a rotten clean-up job in your future." -Janet McCracken, Deputy Food EditorĪnd last but not least, ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks. Also: Use a cast-iron or a nonstick skillet. The carryover heat will keep cooking them for a minute or so. ![]() "Don't overcook them! Take them off the heat a little while before you think they are done. ![]() Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness. It's all about patience to achieve the soft curd. " -Mary-Frances Heck, Associate Food Editor Stir in some creme fraiche after the eggs are off the heat if you want them creamy. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. "Don't add milk, cream, or water to the eggs. And whisk the eggs right before adding to pan don't whisk and let mixture sit (it deflates)." -Kay Chun, Deputy Food Editor Whisk well and be vigorous about it-you want to add air and volume for fluffy eggs. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. And it's no wonder-there are so many variables. It's okay most people don't know how to properly scramble an egg. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. Salt can break eggs down and leave them watery.They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. Salt and pepper should be added at the very end of the cooking process. Herbs should be added after the eggs have been removed from the heat, when they are nearly finished cooking. O Additions like cheese should be added no sooner than halfway through cooking, allowing time to melt, but not to separate. If you must wait to serve them at table, transfer them to a platter because the skillet will continue to cook them. Remember that they will continue cooking after you remove them from the heat. Take the eggs off heat while they still look wet, but not runny. Crack the eggs into a microwave-safe bowl or mug, then mix well with milk and salt. If you want a mousse-like consistency, whisk vigorously. For smaller, finer curds, whisk in small, rapid circles. If you want large, fluffy curds, use a sweeping motion with the spatula, covering as much surface area as possible. If you worried the eggs are cooking too fast, take them off the heat and continue to stir them. Whisk again until your arms hurt, or use an electric beater to get as much air in as possible. Whisk eggs and milk until mixture is a pale yellow and add salt and pepper. Heat should be at low to medium to maintain maximum control over the consistency of the scramble and avoid over cooking. Crack your eggs into your mixing bowl and use your whisk to whisk your eggs until they are thoroughly blended. O Some use oil for scrambled eggs, but butter is best. A silicone spatula works well here, and, unlike a metal spatula, it won’t scratch a nonstick surface. O While a wooden spoon is classic, it won’t reach into the seam where the sides of the pan connect with the bottom. Scrambled eggs cracked directly into the pan will be streaky. And whisk them just before you pour them into the hot skillet. Crack them into a bowl or measuring cup and whisk them vigorously to break up the yolks, create a uniform consistency and add air and volume for fluffy eggs. (Some can’t resist adding a pat or two of butter towards the end of cooking for luxuriously creamy eggs.) Good, fresh eggs are really all you need, and added liquid could separate during cooking, resulting in wet, overcooked eggs. ![]() Eight inches is good for 2 to 4 eggs, but if you’re scrambling six or more, choose a large pan with plenty of surface area. And pick the right size skillet for the number of eggs you are scrambling. A well seasoned cast iron skillet will work, too. Nonstick pans guarantee that the eggs won’t adhere to the bottom and sides of the skillet, making clean up easier. Egg shells are porous and can absorb odors and lose moisture. O Don’t use old eggs – 1 week in the fridge is enough. Following are some tips on making excellent scrambled eggs. Scrambled eggs often are the first dish we learn to cook but, as many a regular at American diners have painfully learned, they can be dreadful if cooked badly.
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