Finish Scrambled Eggs

Video Transcript

"Hi! I'm Louis Ortiz on behalf of Expert Village and today I am going to show you how to scramble eggs gently actually so that they come out real nice and fluffy. I've got two eggs which have been beaten a small amount of low fat milk and we've achieved one nice pretty color. What I am going to do first is I've got my fire going on low heat and my non-stick Teflon sautee pan which is going to facilitate this process quite a bit. So I am going to toss in a couple of smudges of butter or pats if you will so that we can lubricate this pan. This is also going to give a little element of flavor to the eggs so that they will come out nice and rich. We've got all these dairy products obviously; we've got eggs, butter and milk in the eggs so that they will come out real nice and rich that way. Once I've gotten coverage on my pan there, nice and even, I've got a nice slick surface to work with and I'm going to go ahead and throw those eggs into the pan. I don't want to pour those if there's not a lot of over wash on the edges because the edges will tend to cook faster and you get an uneven cooking process. This is actually a commercial spatula and I like to use these for eggs because they are nice and gentle on the egg and plus I am using Teflon and I don't want to scratch up my Teflon with a hard plastic spatula or even worse, a metal one. So usually I just try to keep the flame really low and we are going to use it just a gentle cooking process. As a whole, eggs are very fragile and they are real susceptible to heat. Because I am using an aluminum pan here, that heat is going to transfer really quickly. So I am really just kind of folding these eggs over onto themselves. A lot of times folks will turn the eggs over and just keep turning them over and over but they are chopping as they go along and that tends to break the egg down and I want to really just kind of create some volume here. I have already because I've whipped air into them along with the milk product that I put in there. I don't want to cook these too fast. I've got these on about the lowest setting that there is and if you'll notice, I am turning the guys and I'm scraping the sides of the pan so that there is no egg that is left to get kind of crusty and crunchy. We just want a nice even and you can hear it sizzling. We know we've got heat even with a low flame in there but when you hear it sizzling like that as well, you know that there is still some wet egg left that needs to be cooked. This is just a nice, gentle way to scramble your eggs. As you notice, we are not getting any brown. I've kept it on a very low flame and I've also kept the eggs moving I haven't been distracted and just let the eggs sit there and when that happens, you get the brown on the bottom and yellow on top, just kind of inconsistent. These guys are pretty much done. If you wanted to finish them off without having heat just come from the underneath side, all you would want to do is get a sautee pan and cover this, so that the steam stays within the inside and it will finish cooking those eggs for you. These guys are pretty much done. They are nice and mobile, so I can slide them out of the pan here onto the plate. Notice that there is not a lot of egg left. None actually left in the pan. Those are a couple of nice scrambled eggs for you."