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Eggs can be cooked and served in a variety of ways, for breakfast, lunch or supper. One of the easiest ways to serve eggs is "scrambled." Even scrambled eggs come in different varieties, though, and their taste can change dramatically from one day to the next. more »
The main thing to remember when making scrambled eggs is that eggs can go wrong in about two seconds. You MUST pay attention to their progress or pay the price with rubbery eggs. more »
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Scrambled eggs are a very popular meal. Many people enjoy having scrambled eggs for breakfast and also for dinner. They are very healthy and... more »
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Although seemingly easy, making simple, light and fluffy scrambled eggs is often a challenge. This simple recipe will guarantee perfection every time. more »
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Scrambled eggs is a dish made from beaten whites and yolks of eggs (usually chicken). Beaten eggs are put into a hot greased pan and stirred frequently, forming curds as they coagulate.
Sample preparation
Raw eggs are whisked to blend the egg white and yolk into a homogeneous liquid. Liquids such as stock, cream, butter, milk, water, or oil may be added during the whisking to create a softer texture. The amount of liquid added is typically about 2 tbsp (30mL) liquid per egg. Salt, pepper, or other seasonings can be added to taste.
The whisked eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, will create small and soft curds. The lower the heat and the more constant the movement, the creamier the end product.
Once the liquid has mostly set, additional ingredients such as ham, herbs or cheese (which have been warmed) may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of under cooking or adding overcooked high-moisture vegetables.
Other methods of preparation
A double boiler may be used if cooking at low heat is desired. Cook in the same method as described above using the double boiler or au Bain Marie"Escoffier, 157">Escoffier, 157 as the heating source, which will not need adjustment as the direct heating method would. Cooking by this method will prevent the eggs from browning while being cooked. This method was used in the "old classical kitchen" and guarantees the eggs are always cooked perfectly, but it is extremely time-consuming."Escoffier, 157"/> Scrambled eggs may also be made in a stove by placing read more at » http://en.wikipedia.org/wiki/Scrambled+eggs
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