How do you make scrambled eggs light and fluffy?!
Of course I can make scrambled eggs, but they are usually pretty flat, with a fluffy piece here and there!. My mom can make them fluffy!. I mean, mine taste good, but they never look nice and fluffy!.
Does it just take experience!? Even though I've been cooking eggs pretty much all my life too!?Www@FoodAQ@Com
Does it just take experience!? Even though I've been cooking eggs pretty much all my life too!?Www@FoodAQ@Com
Answers:
Whisk together the eggs with a little milk or water, your choice but just a quick splash!. Or put them in the blender for a really light and fluffy end product!.
Heat a medium sized pan onmedium hi!. Add butter, olive oil what ever fat you want to use!. When the pan and oil are heated pour in the egg!. Immedietly reduce the heat to medium low!.
Using a spatula (I like the rubber ones best for this part) slowly scrape the edges in!. Use a wiggling type motion to give them volume!. Don't over do it, but you do need to do quite a few "scrapes"!. Most people like to take them off the heat when they are still a little moist!.
I like to cook mine just a tad more, but not to dry and rubbery stage!.
Www@FoodAQ@Com
Have you ever seen the movie "Better off Dead!.!.!.!?" - sorry distracted by your screen name- but the Eddie Van Halen hamburgers are the BEST movie scene ever!.
OK- Fluffly eggs- break 4 eggs into a bowl!. Add 1 tablespoon water and 1/4 cup cream or half and half ( great for coffee too! ) , 1 tsp salt, 1 tsp pepper!. Mix with a whisk!. Melt about 2 tbs butter in a pan!. add the egg mixture and cook until fluffy- do not overcook!.
then listen to Women and Children First!.!.!.
Www@FoodAQ@Com
OK- Fluffly eggs- break 4 eggs into a bowl!. Add 1 tablespoon water and 1/4 cup cream or half and half ( great for coffee too! ) , 1 tsp salt, 1 tsp pepper!. Mix with a whisk!. Melt about 2 tbs butter in a pan!. add the egg mixture and cook until fluffy- do not overcook!.
then listen to Women and Children First!.!.!.
Www@FoodAQ@Com
Using a lower heat will make a difference and here is a secret that a chef shared with me and I have been using this technique ever since!. Use about 1 tablespoon of water for every 2 eggs, really cold water, not milk!. Scramble them in a bowl with the water and salt and pepper, cook over medium low heat!. Www@FoodAQ@Com
The key is not to over cook them, and to try and create a layered effect!. By moving them around the pan to slide the raw underneath the cooked you create layers that trap steam and help fluff them up!. Pull them when they are still a bit wet, they will finish cooking with cary over heat!. It takes practice!. Milk may help, but may also hurt, esp if you use too much!. You can try yogurt too!. Www@FoodAQ@Com
I always make mine light and fluffy!. My husband HATES them, but I love em!.
Add milk to your cracked eggs and whip them with a fork for about 30 - 40 seconds!. Keep an eyeball on them when you put them in your pan with a tablespoon or so of butter and turn, baby turn them eggs!
You WILL have light and fluffy eggs, I promise!!!Www@FoodAQ@Com
Add milk to your cracked eggs and whip them with a fork for about 30 - 40 seconds!. Keep an eyeball on them when you put them in your pan with a tablespoon or so of butter and turn, baby turn them eggs!
You WILL have light and fluffy eggs, I promise!!!Www@FoodAQ@Com
I learned this from Paula Deen!. Once you've beaten the eggs add just a little bit of water instead of milk to the mixture!. Milk will flatten them out!. also if you want super fluffy eggs, beat the eggs in a blender or with an immersion blender like you're making a milkshake!.Www@FoodAQ@Com
whip them w/a whisk, or even put them in the blender!.!.!. be sure to add milk and a little cheese!.!.!.use a non-stick skillet and a RUBBER spatula & don't start stirring until they have started to set across the entire bottom of the panWww@FoodAQ@Com
You add a cup of milk, no seriously!. It gives you calcium and you can't taste the milk at all! It gives it the light and fluffy look and taste!. This is what I do every single time I make scrambled eggs!.
Www@FoodAQ@Com
Www@FoodAQ@Com
I usually add just a little bit of water to the eggs before you put them in the pan!. This makes them fluffy!. You can also do this with milk too!.Www@FoodAQ@Com
I put milk in mine to make them fluffy or you can put a lid on the eggs so that they will have more moisture in them and turn the fire down low!.!.Www@FoodAQ@Com
Well i am only eleven but i am growing up to be a chef, you have to be showed to learn!.Www@FoodAQ@Com
Cook them on a lower heat, and just keep stirring to get some air into them!.Www@FoodAQ@Com
Add a little milk and beat them in a bowl before you cook themWww@FoodAQ@Com
Cook on low heat and add milk!. As simple as that!Www@FoodAQ@Com
Some people add milk etc!. I think that may helpWww@FoodAQ@Com
The Art of Scrambling - Proper Technique
The Best Way To Beat Your Eggs
One of the most important ingredients in scrambled eggs is hardly ever mentioned!.!.!. air!. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent)!.
The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs!. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs!.
The American Egg Board describes well-beaten eggs as "frothy and evenly colored"!. When your eggs match that description (generally after about 2 minutes) you should stop beating!.
Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air!.
In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion!. A fork works as well as a whisk but requires a slight bit more time and energy!.
Electric Mixers and Blenders - There's no need to shy away from these time-saving devices if they are used correctly!. Electric mixers should be set to a moderate speed that approximates hand-whisking!. The same rules of over-mixing apply!.
Eggs mixed in a blender should be "blended" for 20 to 25 seconds!. Set the mixture aside for a couple minutes before cooking to let the foam settle!.
The Best Way To Scramble In The Pan
The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds)!. Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface!. Others direct you to let the eggs start to set before stirring/scrambling!. Of the two, the second method results in larger fluffier pieces!.
When the first hint of setting appears you should begin to push the eggs around with a spatula!. There are opposing schools of thought on how to handle the eggs at this point!.
FoodNetwork!.com tells us to "push the curds to one side and let the uncooked eggs spread over the surface of the pan!."
Martha Stewart suggests: "Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts!."
For scrambled eggs that might be described as light and fluffy, Martha Stewart's push-to-the-center technique narrowly edges out the competition!.
Getting Hungry!?
Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat!.!.!. let's get back to the reason we're here!. For your breakfast pleasure (and to review)!.!.!. Mr Breakfast Presents!.!.!.
Perfect Scrambled Eggs - The Recipe
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!.
Www@FoodAQ@Com
The Best Way To Beat Your Eggs
One of the most important ingredients in scrambled eggs is hardly ever mentioned!.!.!. air!. It would be nice if we could just dollop a Tablespoon of air into the mixing bowl, but for the time-being, incorporating air into beaten eggs requires good old-fashioned elbow grease (or the electric equivalent)!.
The more you whisk -- the more air bubbles become trapped in the shaken and unraveling protein of the eggs!. As the eggs cook, protein molecules firm-up around the air bubbles resulting in a spongy texture and hopefully full and fluffy scrambled eggs!.
The American Egg Board describes well-beaten eggs as "frothy and evenly colored"!. When your eggs match that description (generally after about 2 minutes) you should stop beating!.
Over-beating will completely unravel the protein molecules and destabilize their ability to form a microscopic casing around the air!.
In terms of whisking motion, a tilted wheel motion works far better than a vertical stirring motion!. A fork works as well as a whisk but requires a slight bit more time and energy!.
Electric Mixers and Blenders - There's no need to shy away from these time-saving devices if they are used correctly!. Electric mixers should be set to a moderate speed that approximates hand-whisking!. The same rules of over-mixing apply!.
Eggs mixed in a blender should be "blended" for 20 to 25 seconds!. Set the mixture aside for a couple minutes before cooking to let the foam settle!.
The Best Way To Scramble In The Pan
The actions you take once the eggs hit the fry pan will dictate the size of the scrambled egg pieces (curds)!. Some recipes suggest stirring the eggs with a wooden spoon immediately as the eggs hit the heated surface!. Others direct you to let the eggs start to set before stirring/scrambling!. Of the two, the second method results in larger fluffier pieces!.
When the first hint of setting appears you should begin to push the eggs around with a spatula!. There are opposing schools of thought on how to handle the eggs at this point!.
FoodNetwork!.com tells us to "push the curds to one side and let the uncooked eggs spread over the surface of the pan!."
Martha Stewart suggests: "Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts!."
For scrambled eggs that might be described as light and fluffy, Martha Stewart's push-to-the-center technique narrowly edges out the competition!.
Getting Hungry!?
Before we scramble our brains contemplating the best plate to eat scrambled eggs off of, the texture differentials of eating with a spoon and the ideal temperature of the chair you sit in as you eat!.!.!. let's get back to the reason we're here!. For your breakfast pleasure (and to review)!.!.!. Mr Breakfast Presents!.!.!.
Perfect Scrambled Eggs - The Recipe
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!.
Www@FoodAQ@Com