The scrambled eggs They are one of those basic dishes that can save any breakfast, lunch or dinner, and whose preparation can be adapted to all kinds of combinations. Unfortunately, perhaps because of its apparent simplicity, it is a plate with which atrocities are committed, and not just at breakfast buffets (where horror tends to be).
Good scrambled eggs are those that we beat slowly, over low heat
The main problem with scrambled eggs is that if they are cooked too high or for too long, they go from being the epitome of juiciness to becoming a dry and boring dish, that you would only eat out of obligation.
As in almost all dishes, excellence goes through patience: some good scrambled eggs are those that we beat slowly, over low heat, until they reach the point of juiciness that we are looking for.
This is the basic gold grade to make some scrambled eggs, which everyone should know so as not to go to hell of the desecration of eggs, together with the inventors of the tortifacil and those who bring this to the parties. But, apart from cooking them slowly, there are a number of keys that will make our scrambled eggs always be a real delight. These are:
1. Use good eggs
It is a council sponsored by Captain Obvious, but it does not hurt to remember it. Using a good product is always important in the kitchen, but more so in preparations such as scrambled eggs where one ingredient stands out above the rest and, in addition, it doesn’t cook too much. The quality of the egg is much more remarkable in a scrambled egg than, for example, in a boiled egg or even a potato omelette.
Remember that in Europe eggs are classified into four categories –0, 1, 2 and 3– according to the type of brood that laying hens receive. Better to always avoid 3 eggs, from hens raised in cage. There are those who believe that type 2 are the ones with the best value for money, but if we can opt for 0 or 1, free-range chickens or fed with organic feed, our scrambled eggs will approach stardom.
2. Don’t beat the eggs too much
We enter here in a matter of taste, but, although there are advocates of beating eggs to the maximum, until even bubbles come out, there are many chefs who prefer to beat them little. In my opinion, to make scrambled eggs –and also a good omelette– it is preferable to beat these just enough so that the white and the yolk mix well, with a fork instead of the rods so as not to over aerate the mixture. By beating a lot, the eggs have more air, so that some scrambled eggs or a well-curdled omelette will be fluffier, but this is not really our goal, since the fluffiness is an indication that you have done too much of the eggs. Our goal is juiciness.
3. Use a nonstick skillet
Today most pans are touted as non-stick, but we all have a few where food grabs more or less. Taking into account that we are going to cook the eggs over low heat we should not have any problem, but it is always better to use the right utensil.
4. Season the eggs before cooking
It is advisable to season the eggs after beating them, just before starting to cook them. As explained by the chef Michael Romano, in the manual Kitchen, from DK publishing house, this step is important because otherwise salt makes them less loose and juicy and, in addition, it will not be distributed evenly throughout the plate.
5. Use butter, not oil
It is the typical advice that many people in Spain throw at you, but the truth is that scrambled eggs are better if we use butter instead of oil, because adds a milky touch that works great and a flavor that goes perfectly with eggs.
Nor should you take too much, between 15 and 30 grams for 4 eggs, so the caloric difference with olive oil is negligible. No French will come to guillotine you if you use oil, but to say that butter is not typical of our kitchen is stupid, because we have always had an excellent one.
Of course, it is very important to cook the eggs with the melted butter, but not turning brown, then we will introduce unpleasant flavors.
6. Remove the pan from the heat in time
This is essential advice to achieve the perfectly juicy eggs, especially if we cook on a glass ceramic. As much as we cook the eggs over low heat, if we leave them on the heat source, even if it is off, they will end up doing too much. It’s best to remove these before they’re done, so they finish cooking with the residual heat from the pan itself.
7. Or start cooking the eggs cold
A fantastic technique is the one that the chef Gordon ramsay featured in the US version of MasterChef. It consists of pouring the eggs and butter into a frying pan or cold pot, lighting the fire and beat these in the bowl itself, while they cook (which allows us to comply with the golden grade and several of the points on this list in one go).
Ramsay sets the fire high, but he removes the pot several times from this so it never gets too hot and the cooking process stops. Just before they are done, season them and add a bit of sour cream and, as soon as they are presented, a little chopped chives.
This ensures that the eggs are not overcooked, but their preparation is accelerated. As you will see in the following video, Ramsay make great looking eggs in just two minutes, perfect for a quick breakfast (if you don’t have a ceramic hob, where this technique becomes very difficult to apply).
8. Serve immediately
Another drawer tip, but one that is often forgotten. It is useless if we take great pains to cook the eggs over low heat, so that they are perfectly juicy, if we leave them standing too long: the residual heat will overcook them and they will also get cold quickly. There is no way to serve good scrambled eggs if not at the moment, that’s why in hotel buffets they are always dry (unless it is one of the good ones where they do it on the spot).
9. Stir with a wooden fork
While the eggs are cooking we must stir them constantlyWell, if we don’t have an omelette, with parts cooked more unevenly. And to remove the eggs, the ideal is to use a wooden fork or some toothpicks, which allow the eggs to break and mixing as they are cooked.
10. Add extra yolks
This is an optional tip, also valid for making tortillas. If you add one extra yolk for every two whole eggs you will increase the intensity in flavor of your scrambled eggs and it will have a denser texture, which can be quite a punch. The whites that are left over can be used to make meringues or tortillas, or simply freeze them.
11. Add liquid cream at the end
Add some heavy cream (or other dairy, like Ramsay’s sour cream) adds creaminess to the scrambled eggs. This should always be used at the end, just when removing the eggs from the heat, so that it is added to them with the residual heat. Nor should you go overboard, it’s okay to throw around one teaspoon per egg.
Tips for all your scrambled eggs
Although you only need to follow these keys to have perfect scrambled eggs, which do not need anything else to be delicious, these they can be accompanied by multiple ingredients. Ideally, if we are going to add any extra -be it blood sausage, asparagus or mushrooms-, it is to cook these ingredients before, until they are almost done, and then follow the process to cook the eggs as we have explained.
Any ideas? Try the scrambled eggs with cod, salmon and asparagus, cardillos and bacon, prawns or tomato.
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