How do l make perfect scrambled eggs ?!
Why is it that when I scramble eggs they seem perfect in the pan, but when I get them to the plate they always seem to end up rubbery!. What am I doing wrong!?
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Answers:
Step1Heat up the skillet!. Get some butter going in there!. The butter's very important because if you don't spread enough of it around the skillet, your eggs will stick to the bottom, and there's nothing worse than watching your perfect eggs burning to a gross, yellow skin before you can taste them!. Nothing worse!.
Step2While your skillet's heating up and the butter's melting, break your eggs into a bowl!. Remove any pieces of shell (unless you like a very crunchy scrambled egg)!. Pour about one tablespoon of whole milk (per two eggs) in the mix, and whip the concoction with a fork or whatever you can find!. Make sure the eggs and milk are well mixed!.
Step3Pour that mix into the skillet, and break out your spatula!. You're gonna need to just watch it cook for a minute or two, but once it looks like it's beginning to congeal, you wanna start stirring it around!. You won't have to start really flipping it and dicing up the scrambled eggs until they've cooked for a few minutes!. And you can take the eggs out whenever you're ready!. Cook to taste, depending on how well-done you like your eggs!.
Step4Serve, enjoy!.
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Step2While your skillet's heating up and the butter's melting, break your eggs into a bowl!. Remove any pieces of shell (unless you like a very crunchy scrambled egg)!. Pour about one tablespoon of whole milk (per two eggs) in the mix, and whip the concoction with a fork or whatever you can find!. Make sure the eggs and milk are well mixed!.
Step3Pour that mix into the skillet, and break out your spatula!. You're gonna need to just watch it cook for a minute or two, but once it looks like it's beginning to congeal, you wanna start stirring it around!. You won't have to start really flipping it and dicing up the scrambled eggs until they've cooked for a few minutes!. And you can take the eggs out whenever you're ready!. Cook to taste, depending on how well-done you like your eggs!.
Step4Serve, enjoy!.
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Scrambled Eggs Unscrambled
Recipe courtesy Alton Brown
Ingredients
* 5 eggs
* 5 tablespoons milk
* 1 pat of butter
* Kosher salt
* Ground pepper
* Chives or parsley to garnish
Directions
In a small mixing bowl, combine eggs and milk with a fork!. In a non-stick skillet, melt the butter over medium-low heat until it bubbles!. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula!. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand!. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve!. Season with fresh black pepper and garnish with fresh chives or parsley!. Remember: if they look done in the pan, they'll be over-done on the plate!.
Rated: 5 stars out of 524 Reviews
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Recipe courtesy Alton Brown
Ingredients
* 5 eggs
* 5 tablespoons milk
* 1 pat of butter
* Kosher salt
* Ground pepper
* Chives or parsley to garnish
Directions
In a small mixing bowl, combine eggs and milk with a fork!. In a non-stick skillet, melt the butter over medium-low heat until it bubbles!. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula!. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand!. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve!. Season with fresh black pepper and garnish with fresh chives or parsley!. Remember: if they look done in the pan, they'll be over-done on the plate!.
Rated: 5 stars out of 524 Reviews
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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!.
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Method for making scrambled eggs
1!. Take two eggs per person and break them into a bowl!.
2!. 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!.
3!. 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!.
4!. Once the pan is warm, add 1 teaspoon of butter per egg and melt the butter tilting the pan, so that it melts evenly!.
5!. 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!.
6!. 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!.
7!. 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!.
8!. Serve the scrambled eggs with toast or as you prefer!. Www@FoodAQ@Com
1!. Take two eggs per person and break them into a bowl!.
2!. 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!.
3!. 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!.
4!. Once the pan is warm, add 1 teaspoon of butter per egg and melt the butter tilting the pan, so that it melts evenly!.
5!. 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!.
6!. 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!.
7!. 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!.
8!. Serve the scrambled eggs with toast or as you prefer!. Www@FoodAQ@Com
Take off the pan before it is completely done - and add a heaping tablespoon of sour cream to my and whisking them!.Then scramle over low heat and add a touch of lawreys seasoned salt and fresh cracked pepper!.!.
or try
Oven Scrambled Eggs
These light and fluffy scrambled eggs are a snap to put together for a big crowd!. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
INGREDIENTS:
1/2 cup butter or margarine, melted
24 eggs
2 1/4 teaspoons salt
2 1/2 cups milk
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C)!.
Pour melted butter into a glass 9x13 inch baking dish!. In a large bowl, whisk together eggs and salt until well blended!. Gradually whisk in milk!. Pour egg mixture into the baking dish!.
Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set!. Serve immediatelyWww@FoodAQ@Com
or try
Oven Scrambled Eggs
These light and fluffy scrambled eggs are a snap to put together for a big crowd!. I usually make 2 pans for our Christmas Brunch, and I never have much left over!
INGREDIENTS:
1/2 cup butter or margarine, melted
24 eggs
2 1/4 teaspoons salt
2 1/2 cups milk
DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C)!.
Pour melted butter into a glass 9x13 inch baking dish!. In a large bowl, whisk together eggs and salt until well blended!. Gradually whisk in milk!. Pour egg mixture into the baking dish!.
Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set!. Serve immediatelyWww@FoodAQ@Com
This is how i make my scrambled eggs!.
-Crack an egg open into a bowl!.
-add a pinch of salt, and a little bit of milk (it makes the eggs fluffy)
-stir the eggs with a whisk
-Add butter on a pan thats on medium heat!.
-Pour the egg mixture onto the pan!.
-Continuously stir the eggs as they are cooking with your whisk or fork!.
-When the eggs are a golden color, remove them from the pan and onto a plate!.
-Enjoy!Www@FoodAQ@Com
-Crack an egg open into a bowl!.
-add a pinch of salt, and a little bit of milk (it makes the eggs fluffy)
-stir the eggs with a whisk
-Add butter on a pan thats on medium heat!.
-Pour the egg mixture onto the pan!.
-Continuously stir the eggs as they are cooking with your whisk or fork!.
-When the eggs are a golden color, remove them from the pan and onto a plate!.
-Enjoy!Www@FoodAQ@Com
Hey well i got this from my mother-in-law and i think it's a good idea before you shake the eggs you can add some milk and butter they will be totally soft and with a nice yellow colour if you like cheese you can spread some all over the eggs while frying and it gives and extra touchh, hope it works for you bon appetite!Www@FoodAQ@Com
Put a bit of margarine in the pan, allow it to melt, then put the egg in the pan on a medium flame!. Once it begins to look cooked, start moving your spatula around and then take it off the heat as soon as it looks like it is just about done, because like the first answer says, the heat from the pan will finish it up!.Www@FoodAQ@Com
I let my eggs look a little 'wet' still, and you want to make sure you're stiring them around well!.!.!.and we add a little water to the mix rather than milk, that helps them stay fluffier!. i cook them low and slow, so on a low temp, for a while!.!.rather than on a high temp really quickly!.!.!.oh and don't add salt when they're done, add it while you're cooking them otherwise it'll draw the moisture out!.!.hope that helps :)Www@FoodAQ@Com
Take them off the heat before they are 'cooked'!. the residual heat carries on cooking the eggs even after taking them out of the pan, resulting in rubberynessWww@FoodAQ@Com
watch how ramsey does it!.
http://www!.youtube!.com/watch!?v=WxV9QLuEw!.!.!.Www@FoodAQ@Com
http://www!.youtube!.com/watch!?v=WxV9QLuEw!.!.!.Www@FoodAQ@Com