I want my scrambled eggs to look this way...?!
I want them to look like they do at most restaurants!. I went to Bob Evans and their scrambled eggs are king of flipped and folded around, moist, and a heck of a lot better than how I learned to make them!.
I beat my eggs with a fork, add a little milk, then toss them in the pan and as they cook I chop 'em up!. Quick and crazy lol!. And they are pretty dry!. I'm always afraid I will under cook them!.
But how can I change my ways and make them restaurant style!?Www@FoodAQ@Com
I beat my eggs with a fork, add a little milk, then toss them in the pan and as they cook I chop 'em up!. Quick and crazy lol!. And they are pretty dry!. I'm always afraid I will under cook them!.
But how can I change my ways and make them restaurant style!?Www@FoodAQ@Com
Answers:
Heat your pan well before cooking!. Add in your oil and then pour the eggs in!. Tilt the pan and with a heat tolerant spatula or wooden spoon pull the cook eggs up so raw egg pours onto the hot bare part of the pan!. Repeat until the egg no longer runs and remove from heat!. Fold over and leave in pan for about another minute!. Serve!.
The way restaurants cook is they have a large heavy flat griddle!. The eggs are ladled onto it and they are folded over with a hamburger turner!. It usally takes less than a minute to cook!. Cooking eggs fast keeps them moist!.Www@FoodAQ@Com
The way restaurants cook is they have a large heavy flat griddle!. The eggs are ladled onto it and they are folded over with a hamburger turner!. It usally takes less than a minute to cook!. Cooking eggs fast keeps them moist!.Www@FoodAQ@Com
Creamy scrambled eggs
Why bother going to a cafe on Saturday morning when you can make scrambled eggs and roasted vine-ripened cherry tomatoes this good!?
Ingredients (serves 4)
? 750g vine-ripened cherry tomatoes
? olive oil cooking spray
? 8 free-range eggs
? 2/3 cup pouring cream
? 2 tablespoons butter
? 2 teaspoons finely chopped chives
? toasted Turkish bread, to serve
Method
1!. Preheat oven to 200°C!. Line a baking tray with baking paper!. Place tomatoes on tray!. Lightly spray with oil!. Season with salt and pepper!. Roast for 12 to 15 minutes or until just tender!. Set aside to cool slightly!.
2!. Whisk 4 eggs, 1/3 cup cream, salt and pepper in a bowl!.
3!. Melt half the butter in a non-stick frying pan over medium-high heat!. Add egg mixture!. Leave to cook for 30 seconds!. Gently stir egg mixture from outer edges into the centre, until eggs form creamy curds!. Remove egg from pan!. Keep warm!. Repeat with remaining eggs, cream and butter!.
4!. Place scrambled eggs and roasted tomatoes on plates!. Sprinkle eggs with chives!. Serve with toasted Turkish bread!.
Www@FoodAQ@Com
Why bother going to a cafe on Saturday morning when you can make scrambled eggs and roasted vine-ripened cherry tomatoes this good!?
Ingredients (serves 4)
? 750g vine-ripened cherry tomatoes
? olive oil cooking spray
? 8 free-range eggs
? 2/3 cup pouring cream
? 2 tablespoons butter
? 2 teaspoons finely chopped chives
? toasted Turkish bread, to serve
Method
1!. Preheat oven to 200°C!. Line a baking tray with baking paper!. Place tomatoes on tray!. Lightly spray with oil!. Season with salt and pepper!. Roast for 12 to 15 minutes or until just tender!. Set aside to cool slightly!.
2!. Whisk 4 eggs, 1/3 cup cream, salt and pepper in a bowl!.
3!. Melt half the butter in a non-stick frying pan over medium-high heat!. Add egg mixture!. Leave to cook for 30 seconds!. Gently stir egg mixture from outer edges into the centre, until eggs form creamy curds!. Remove egg from pan!. Keep warm!. Repeat with remaining eggs, cream and butter!.
4!. Place scrambled eggs and roasted tomatoes on plates!. Sprinkle eggs with chives!. Serve with toasted Turkish bread!.
Www@FoodAQ@Com
You are cooking them almost like an omelette!. Try this!.
Eggs:- Scrambled (2)
4 eggs
1/4 cup (60ml) milk
Salt and freshly ground pepper
10g butter
1/4 cup (25g) grated Mainland Tasty cheddar
4 slices of bread
Combine milk and eggs in a bowl and whisk together!. Season with salt and pepper!.
Melt the butter in a small non-stick frying pan over medium-low heat!. Once foaming, pour in the egg mixture!. Use a wooden spoon to stir occasionally, cook for 4-5 minutes or until almost set!. Remove pan from heat and stir in Mainland Tasty cheese!.
Meanwhile, toast the bread!.
Serve the eggs on the toast!.
Www@FoodAQ@Com
Eggs:- Scrambled (2)
4 eggs
1/4 cup (60ml) milk
Salt and freshly ground pepper
10g butter
1/4 cup (25g) grated Mainland Tasty cheddar
4 slices of bread
Combine milk and eggs in a bowl and whisk together!. Season with salt and pepper!.
Melt the butter in a small non-stick frying pan over medium-low heat!. Once foaming, pour in the egg mixture!. Use a wooden spoon to stir occasionally, cook for 4-5 minutes or until almost set!. Remove pan from heat and stir in Mainland Tasty cheese!.
Meanwhile, toast the bread!.
Serve the eggs on the toast!.
Www@FoodAQ@Com
Basically follow these omlet tips just don't add any omlet fillers!.
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 omlet!.
Heat a medium sized pan on 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!. The runny egg will fill in, in the "wake"!. Work your way around the pan letting it "crumple" up!. Don't over cook or of mex the eggs in the pan!.Www@FoodAQ@Com
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 omlet!.
Heat a medium sized pan on 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!. The runny egg will fill in, in the "wake"!. Work your way around the pan letting it "crumple" up!. Don't over cook or of mex the eggs in the pan!.Www@FoodAQ@Com
The secret to scrambled egg fluffiness is getting this concept: You are not "cooking" the eggs, you are "setting" the eggs!.
The mix looks fine, make sure the pan is not too hot!. A little butter should bubble in the pan, not sizzle!.
Pour the eggs in, wait a little until the egg on the bottom starts to set a little, tilt the pan one way and gently move the slightly set part up so that the unset part flow down!. level off the pan!.
Leave it a little then repeat until lthe eggs are set through!.
Get them out of the pan and away from the heat fast to stop the cooking process!.Www@FoodAQ@Com
The mix looks fine, make sure the pan is not too hot!. A little butter should bubble in the pan, not sizzle!.
Pour the eggs in, wait a little until the egg on the bottom starts to set a little, tilt the pan one way and gently move the slightly set part up so that the unset part flow down!. level off the pan!.
Leave it a little then repeat until lthe eggs are set through!.
Get them out of the pan and away from the heat fast to stop the cooking process!.Www@FoodAQ@Com
Mine are always fluffy and moist!. I add one teaspoon of cottage cheese for every egg I am scrambling!. It makes them so light and fluffy!!!!!! :)
I beat them pretty well with a fork or whisk, then cook them on medium-low heat, with a little Smart Balance melted in the pan!. I'm gentle with them and flip large sections with a silicone spatula!. When they look slightly dry but are moist to the touch (NOT drippy though), they are done!.
YUMMY!!Www@FoodAQ@Com
I beat them pretty well with a fork or whisk, then cook them on medium-low heat, with a little Smart Balance melted in the pan!. I'm gentle with them and flip large sections with a silicone spatula!. When they look slightly dry but are moist to the touch (NOT drippy though), they are done!.
YUMMY!!Www@FoodAQ@Com
Cook them over a lower heat!. You could also try throwing in a bit of butter in as they cook!. also, rather than "chopping" the eggs as they cook, try using a spatula to lift up sections of the firmer, cooked eggs as they set!.
Good luck!. Www@FoodAQ@Com
Good luck!. Www@FoodAQ@Com
Whip them with the milk like you are doing!.!.!. but cook them in a pot, not a pan!. And use the fork while cooking them!.!.!. don't chop them up in the pot, beat/whip them while they cook!. So they get a fluffy texture and not a dry choppy look!. Www@FoodAQ@Com
I've tried to make eggs all different ways, but the best way to make them light and fluffy is cream, and then either blend or beat before you put them into the pan!. the better the eggs and dary are mixed, the easier they will be to cook properly!Www@FoodAQ@Com
I used to cook mine like you do!. But now I always do them in the microwave and they come out perfect and oh so fluffy and light and tasty!. Depends how many eggs you use!.!.!.!.but cook it for about 2 mins them give a light stir then another 1 minute or so!. You wont go back to frying them again !Www@FoodAQ@Com
Eggs continue to cook after they're off the heat source!. When they look a little loose, they're actually done - call everyone to the table!. Www@FoodAQ@Com
maybe beat your eggs a bit then put the milk in and beat it until it is all air rated and yeah also dont cook it for to long!! Www@FoodAQ@Com
DONT COOK THE EGGS SO LONG, WHEN THEY ARE NICE AND FLUFFY AND NOT TOO LIQUIDY TAKE THEM OUT, THEY ARE DONE!.Www@FoodAQ@Com
First - add water, NOT milk! Second, make sure your burner is on LOW!.!.!.!.!. cooking eggs on high heat makes them rubbery! Good luck!Www@FoodAQ@Com
lower the heat and use a lid, a little bit of olive oil!.Www@FoodAQ@Com
Why don't you add mayonnaise in eggs!?Www@FoodAQ@Com