Do you love scrambled eggs, but hate it when they come out all dry and rubbery? Or maybe you're not a fan of scrambled eggs because you've been served scrambled eggs that were too dry, too watery, overcooked, or undercooked? Perhaps they just didn't taste good. As simple as scrambled eggs are, they can be tricky to make right. Too much liquid and the scrambled eggs fall apart. Too long on the stove top and your scrambled eggs could patch your car's tires. Here are sure-fire tips that will help you make perfect scrambled eggs every time.
If you want perfect scrambled eggs, you have to start with the right kind of eggs. Throw out that old carton of stale eggs and get the freshest eggs you can. Either from the farmer's market, supermarket, or natural foods store. It wouldn't hurt to have your own chickens. But if that's not an option, getting quality, fresh eggs will make a world of difference.
There's nothing that will ruin your scrambled eggs fast enough as not having the proper cooking utensils to make scrambled eggs. That means you'll need to have a proper egg beater or whisk; a non-stick saute pan, and a heat-resistant, silicone spatula. Non-stick pans will enable you to have easy serving and easy cleanup.
A little trick to making flavorful and fluffy scrambled eggs is to take the eggs you're going to use out of the refrigerator. Wait a few minutes before you cook them and let them reach room temperature. The eggs will cook faster and taste better than making scrambled eggs from cold eggs.
One secret to making perfect and fluffy scrambled eggs is to whisk the eggs thoroughly. It's not enough to beat them a few times and call it good. When you whisk the eggs vigorously, you incorporate air into the egg mixture. This will cause your scrambled eggs to become lighter and fluffier. So, vigorously beat or whisk your eggs, and whisk them some more when you think they're beaten enough.
If you decide to add ingredients with high water content to your scrambled eggs, cook them first. Then drain the excess water before adding them to your meal. This list includes tomatoes, mushrooms, peppers, or onions. These ingredients can cause your scrambled eggs to become watery. No one wants mush instead of tasty eggs.
You should add about 1/4 cup of milk per four eggs when you beat them to ensure that your eggs stay moist and fluffy. Too much and your eggs won't clump properly. If you find that your eggs are too moist, try reducing the amount of milk by a tablespoon at a time. This will help you find the right ratio for perfect scrambled eggs for your locale.
This may seem counter-intuitive. It's not. You should remove the scrambled eggs from the pan before they are completely cooked. The reason is that the scrambled eggs will continue to cook on the plate before they are served. If you keep them on the heat after they are cooked, you run the risk of having rubbery eggs.
You will need the following ingredients to make perfect scrambled eggs:
You can also add any of the following ingredients:
Although it's tempting to use several ingredients, you may want to stick with one or two to avoid possible failures.
Transfer your scrambled eggs to a plate once your eggs are soft and moist. They will continue to cook while on the plate. At this stage, you can serve the eggs. Add other accompanying foods such as sausage, bacon, toast, pancakes, or hash browns. You and will definitely enjoy scrambled eggs like never before.
This site offers information designed for educational purposes only. The information on this Website is not intended to be comprehensive, nor does it constitute advice or our recommendation in any way. We attempt to ensure that the content is current and accurate but we do not guarantee its currency and accuracy. You should carry out your own research and/or seek your own advice before acting or relying on any of the information on this Website.