How to prepare "scrambled eggs" ?? Can anyone please let me know the step by step procedure !?!


Question: How to prepare "scrambled eggs" !?!? Can anyone please let me know the step by step procedure !!?
I would prefer answers from ppl in India!. You can tell me if there are any 'ingredients' I can add to scrambled eggs to make it more tasty!.!.!.!.!?!?
If I make it with about 2/3 eggs can I throw away the yellow/yolk because it contains cholesterol !? Actually I have been & still am into fitness/exercising for a long time!.Www@FoodAQ@Com


Answers:
HEY IT IS A BIG RECIPE SO!.!.!. CONSULT THIS SITE--
http://www!.mrbreakfast!.com/article!.asp!?a!.!.!.Www@FoodAQ@Com

This recipe serves 2 hungry people!.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium!. A 12-inch pan works well for 6 eggs!. Do not add butter yet!. We just want get the pan ready!.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt!. Beat vigorously for 2 minutes!.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds!. Allow the mixture to set for a couple minutes to let the foam settle!.

Melt the butter in the frying pan!. As the very last of the butter is liquefying, add the egg mixture!.

Do not stir immediately!. Wait until the first hint of setting begins!. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts!.")

Continue this motion as the eggs continue to set!. Break apart large pieces as they form with your spoon or spatula!. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg!. Flip over all the eggs!. Allow the eggs to cook 15 to 25 seconds longer!. Transfer eggs to serving plates!. Add salt and pepper to taste!.

A note about milk and water: Soy milk works effectively in the recipe!. Whole milk lends an overly milky taste to the eggs!. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced!.
You can do away with the butter!.without the yolk an egg wont be an egg and so scrambled eggs need yolk also!.however you can reduce the number of eggs!.Www@FoodAQ@Com

Method for making scrambled eggs

Take two eggs per person and break them into a bowl!.

Heat a medium sized non-stick frying pan or saucepan over a moderate heat to warm it up!. Do not use a pan that is too large, as the eggs will spread out too thinly and cook too quickly!. Eggs cooked at a temperature that is too high will turn out to be quite rubbery and dry!.

Meanwhile add salt and pepper to the eggs in the bowl and 1 tablespoon of milk per egg and beat the mixture vigorously for around 2 minutes until the eggs have completely blended together!. The more the mixture is whisked, the more air enters, which should result in light fluffy eggs once they are cooked!.

Once the pan is warm, add 1 teaspoon of butter per egg and melt the butter tilting the pan, so that it melts evenly!.

As soon as the butter turns to liquid add the beaten eggs and allow the eggs to set slightly!. Do not stir the eggs at this point!.

As soon as the eggs begin to solidify, take a wooden spoon or spatula and begin to scrape the eggs from the sides of the pan and fold them over into the middle!. Repeat this action continuously, taking care not to burn the underside of the eggs or allow it to stick to the bottom of the pan, until all of the runny liquid has disappeared but the eggs are still moist!.

Break up any large pieces of egg as you do so!. This should take about 4 minutes!.
Remove the pan from the heat!. The eggs will continue to cook even though they have been taken away from the heat, due to the heat from the pan!. For this reason, you may remove the pan from the heat when the eggs are still fairly
moist, as long as they are firm!.

Serve the scrambled eggs with toast or as you prefer!.Www@FoodAQ@Com

crack the eggs into a bowl!. 2 or 3 per person is normal!. If you remove the yolk you may want to cook 3 -4 per person!. also, though the yolk contains cholesterol, it is also the main source of flavor and nutrient in the egg!. Keep in mind, the yolk is what would have nourished the baby chick!.

possible add ins:
add 1 tbsp milk per egg for fluffiness
add 1 tsp!. melted margarine or butter for savoriness
add 1 tsp!. maple syrup for a sweet candied flavor sure to please kids
add a pinch of cinnamon for warm comfort eggs
a pinch of ground clove, nutmeg, and cinnamon for holiday spice
perhaps some curry to add Indian flavor, though I've never tried it!.

feel free to play with a combo of your favorite spices for eggs you will love!.

after mixed, pour into a greased saucepan or skillet and cook over medium low heat, stirring frequently, until no longer slimy

Bon Appetite!Www@FoodAQ@Com

Scrambled eggs are scrambled eggs no matter where you are from!. Simply crack your eggs in a bowl, add a splash of milk and a little salt and pepper, lightly stir with a fork or whisk until they are lemon colored!. Melt some butter in a small sauce pan until sizzling and add your eggs, with a spatula, cook and stir until your desired consistency!.
If you want to "make it more tasty" add some fresh dill or Indian seasoning!. Don't throw away the yolk, it is good for you!.Www@FoodAQ@Com

You can make scrambled eggs without any of the yolk!. Just separate the eggs!. You can do this by cracking the egg and catching the yolk (yellow part) in the shell and putting the clear part (the white) in a bowl!. Discard the yellow part!. Melt a little margarine in a pan and cook the egg whites!. Watch them carefully!. When they begin to get solid, stir them and keep stirring them until they are scrambled eggs the way you like them!. (some people like them runny, some people like them firm)!.Www@FoodAQ@Com

Fluffy Scrambled Eggs

Ingredients-
8 eggs
1 (5 ounce) can evaporated milk
2 tablespoons butter
salt and pepper to taste


Preparation-
In a bowl, whisk the eggs and milk until combined!. In a skillet, heat butter until hot!. Add egg mixture; cook and stir over medium-low heat until eggs are completely set!. Season with salt and pepper!.Www@FoodAQ@Com

Simply crack the eggs into a bowl and scramble them, stir briskly with a fork!. Add a little milk!. Pour in the frying pan and keep stiring them as they cook!.

You can take the yolks out but!.!.!.IDK!.!.!.

Anything you want to flavor them with is fine!. A little black pepper, or cayanne, or maybe a dash of tumeric!.

Traditionally in the USA they are eaten with ketchup or hot sauce (Tobassco)!.Www@FoodAQ@Com

Yes, you can! You can eat only egg whites!. Try adding in some wonderful spices such as curry or paprika!. Good luck and eat with nan or your other favorite bread!.Www@FoodAQ@Com

Scrambled eggs are good done in the microwave!. Cook only 30 seconds at a time, remove and whisk and replace for another 30 seconds until done!. Easy!.Www@FoodAQ@Com

sure!.!.u can make an egg white scamble/omelet!.!.add peppers, cheese, mshrooms, oniuons, meats, sausage, whatever u want! pepper and salt, garlic!.!.:)Www@FoodAQ@Com

what they said!.!.!.God help you childWww@FoodAQ@Com

sorry boy you ask for help and you say i prefer ppl in india this is the real world we all the same !.!.!.!.!.!.!.!.p !.s hope your eggs go badWww@FoodAQ@Com

Well, I'm not in India, but I'm not a bad hand at eggs:

First, know that by excluding the yolk, you are throwing out most of the nutrients!. I would only bother with this if you plan on eating eggs everyday, or if your doctor has suggested you cut back on Cholesterol!. also, scrambled egg whites taste different, more bland, then a normal scrambled

First, break your eggs into a bowl!. Give each of them a good whack on rim of the bowl, or the counter!. This can take practice, since you don't want to totally crush the egg, you just want to crack it!.

Dump the egg into your bowl!. If you really want to get rid of that yolk, dump the egg into an egg separator on the side of the bowl (this will catch the yolk) or just use your hand, letting the white slide out and catching the yolk in your fingers (this feels kind of gross)!. (Yes, your white has a few different consistencies, including a rather liquidy part, and a part that has a snot consistency)

Beat the egg with a whisk or a fork!. This mixes all the parts!. I like to add a splash of milk, and some pepper at this point, but that depends on your taste!. Another reason for beating the egg is that it will make your scramble a little fluffier!.

Now, using a non-stick pan (or a well seasoned regular pan), add a little oil (or fat of another kind!.!.!.mom uses butter, dad likes bacon grease, veggie oil is healthier), and turn on the heat!. DON"T use high heat for your eggs!. Medium, or medium low works better!. It takes longer, but wont be as likely to burn!.

As your pan heats up, give it a little tilt, to spread the oil around!.

Pour in your eggs once your pan is warmed up, and watch them,

Watch them, and once they seem to be cooking on the bottom (they wont be done, just starting to set) run your spatula through them, letting the still-liquid part hit the pan, and moving the set part around!. Keep your eggs moving until they are cooked the way you want them!. I like my eggs dry, but a lot of people serve them a little wet!. That one's up to you!. A good shredded cheese can go well on top of these, but avoid mixing it into the eggs, as this will often burn or stick while the eggs are cooking!.Www@FoodAQ@Com





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