Scrambling Eggs

Series Summary

The eggalicious, eggtraordinary, eggplosive Egg. Throughout human history, these oval embryos have provided nutrition and sustenance for centuries. Whether they are chicken eggs, duck eggs, gull eggs, or ostrich eggs, people have always seemed to find interesting and new ways of preparing eggs. There are literally thousands of ways to use an egg. Nutritional studies shows that the egg provides a significant amount of protein and nutrition to one's diet. Chicken eggs have a high amount of essential amino acids. And, they are one of the least expensive foods. However, nothing is good for you excess. Eggs are high in fat, and debates rage about the benefits and drawn backs of their unsaturated fat. Regardless, the egg, a symbol of life and the yolk of our souls, has become something that most of us can not live without.

In this free video series, learn different ways to prepare eggs. Our expert chef, Anne Mooney, shows you various tips and techniques for preparing egg dishes. Learn how to make scrambled, fried, and poached eggs. Anne also teaches you how to make different egg based sauces, such as hollandaise and bernaise. Learn how to make eggs benedict. Anne even teaches you how to make eggnog. So, what are you waiting for? Start exploring the eggplosive world of eggs today!

Video Transcript

"I'm Anne Mooney, I'm a personal chef and a food writer. My column appears regularly in Simply the Best magazine from Florida. Today I'm here on behalf of Expert Village to talk about eggs. Eggs are absolutely one of the most wonderful, simple nutritious foods that we have. You don't have to kill anything to get one. Now probably the most common kind of preparation is the scramble eggs. I'm going to talk today about scrambling eggs which is I mean they're available at every diner. But they can be sublime if they are handled improperly. So what we are going to do is take a tablespoon of butter and put it in the pan. Leave it there until the butter foams and I'm going to get two more eggs. We are going to scramble four eggs. Which would be enough for breakfast for two people. The color of a egg has to do with the kind of chicken it came from. This came from a white chicken probably a leg horn and this one is pretty brown came from Rhode Island red chickens. But once you take the shells off and a egg is a egg. So I'm going to put all four of these eggs just like this. Unbeaten into this pan. Then I would take the spatula. When you can see the white coagulate and simply just push them around the pan until they are about half cooked. In which point I'm going to take some heavy cream and just pour it on top here. That was probably about two tablespoons of cream and then I'm going to keep pushing these eggs around. What you would see and this is medium heat actually it could be a little lower. You want to be very gentle with the eggs and what would happen is eventually you would get a lovely custard consistency with the curds of the scrambled eggs. They would be light, they would be fluffy, they would taste like eggs and there is nothing more wonderful or nutritious than a lovely batch of scrambled eggs."