I used to do it this way. Then I found that doing the eggs over high heat for
the first minute set them faster. Also adding just a tiny bit of salt to the
raw eggs did ... something, I'm not sure what, to make them taste better. Half
and half or heavy cream instead of milk caused the eggs to become fluffiier,
although milk definitely works too.
I put forth that both methods work and it's just a matter of personal
preference. Try each one to see which one you like.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: "Blind Cooks List" <blindcooks@xxxxxxxxxxxxx>
Date: Sat, 1 Apr 2017 06:45:38 -0700
Subject: [blindcooks] Re: Foolproof Method for Scrambled Eggs on Stovetop?
Hi Dani:
I take issue with a couple things in the scrambled eggs process that
others have mentioned here. First, I don't add any salt to scrambled eggs
until they're done. Salt tends to make the eggs watery and the texture is a
bit off. Second rule for me is to use low heat. Eggs should be scrambled
slowly, over low heat. I think they set up much better that way. So,
here's the process in my kitchen. The size of the pan you use depends on
how many eggs you're making. For now, the only people in our house that eat
eggs is my wife and I, so I rarely make more than 5. You always want to use
a good nonstick pan that has been well taken care of, meaning no scratches
in the nonstick coating or patches where the coating has worn off. The one
I use is a small pan, maybe 8 inches in diameter and sloped sides. I set it
over low heat and add just a dab of butter, perhaps the same amount I'd use
for buttering just one side of a slice of bread. All I want to do is to
melt just enough butter to coat the bottom and sides of the pan. If you're
using a larger pan, you'll need a bit more, but I like using as little as
possible. So I set the pan on the heat, then go crack four or five eggs
into a bowl. I add maybe a tablespoon of milk, then use a fork or small
whisk to beat them up until the eggs are all broken up and homogeneous.
When I can feel some heat coming off the pan, I pick up the pan and swirl
the melted butter around in the pan and tilt it a bit to coat the sides with
the butter as well as the bottom. Then, I pour in the eggs. They should
sizzle a little, but it should quiet down within a few seconds as the pan
cools down. I then grab myself a spatula, as in the kind of tool you'd use
to scrape down the sides of a mixing bowl when creaming butter and sugar
when making cookie dough or cake batter. I use this to scrape around the
outside edges of the pan so I can get under any egg that has begun to set so
the uncooked egg can get under it and have contact with the pan. The eggs
should make just a little noise, but not much, as they cook. Keep scraping
around the edges and feel for what is cooked and gently turn it up and over
with the spatula so the uncooked stuff can get under and cook. After maybe
two or three minutes at most, the eggs should be pretty much done, as in
set. How much you continue to cook from here depends on how moist or dry
you want them, but keep in mind that what seems slightly runny in the pan
will be slightly more firm on the plate as the residual heat will continue
to cook and set the eggs. So when I think they're done, then and only then
do I add just a couple pinches of kosher salt and a pinch of black ppepper,
and gently fold that in, followed immediately by sliding them out onto my
plate. If I want things in my eggs, such as onions or peppers, I cook those
in the pan first, in a teaspoon or so of oil, with just a pinch of salt and
pepper, until they're almost soft, then add the eggs and continue as above.
Do not add the onions and peppers, etc, when the eggs go in, or the vegies
won't have enough time to cook. If you're cooking the eggs and they're
making more than just a little noise, take the pan off the heat for a few
seconds to allow the pan to cool down a bit, then go back to the heat. Most
often around here, scrambled eggs are placed in a warm corn tortilla, topped
with a bit of salsa, a couple leaves of cilantro, and maybe a bit of
jalapeno, then eaten as is, like a taco. Sometimes I'll also top them with
some crumbled bacon. It's an easy and light breakfast for us on busy
mornings. I hope this helps you in some way.
Jon
----- Original Message -----
From: "Dani Pagador" <axs.brl@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Tuesday, March 28, 2017 8:36 PM
Subject: [blindcooks] Foolproof Method for Scrambled Eggs on Stovetop?
Hi, Everyone.
I was chatting with David about how blind kids don't seem to have the
chance to learn with their siblings when it comes to picking up
necessary life skills. The example I gave was the fried egg, how that
seems to be one of the first things that gets learned, while the
little kid stands on the chair alongside a sibling or parent,
watching, then trying to cook his own.
I was assigned the tasks of wait, then eat.
So at 45 I have to ask ... how do you cook scrambled eggs on the
stovetop so they're edible at best, moist and fluffy at even better
than best? My attempts in the microwave have come out rubbery and
awful.
Thanks,
Dani
