Scramble egg, or scrambled eggs, is one of those dishes whose recipe is simple, but the perfect result sometimes seems unattainable. And all because of amateur mistakes, which over and over again prevent you from reaching a delicate creamy consistency, turning your eggs into a rubber nightmare.
No liquid
Neither the perfect scrambled eggs nor the perfect scrambled eggs require extra liquid. Water, milk and even cream are superfluous in the recipe for an airy dish. It is they who flow into the pan in an unappetizing pool and turn the protein into "rubber".
Salt time
When should scramble be salted? Certainly not when you just beat the eggs. Salt crystals can both help to release moisture from the egg mixture and prevent it. The salt added just before the scrambled eggs are cooked or while the scrambled eggs are fried will draw the liquid out of the eggs and you will again be faced with an unappetizing puddle. But if you salt the preparation for 15 minutes and let the salt dissolve, then the seasoning, on the contrary, will prevent the proteins from coagulating, they will be airier and your eggs will not "burst into tears." Don't have time for these "ceremonies"? Then salt the almost finished dish.
Whisk, beat and repeat
For scrambled eggs, it is not enough to simply mix the yolk with the protein with a few strokes of the fork. Air will only get into the mixture and give it fluffiness if you beat the mixture vigorously for a few minutes. And better with a whisk. A sure sign that everything is going as it should - the egg mass has become much paler.
Wide skillet - tough eggs
If you are not cooking for the whole company, you do not need to take a large frying pan. It not only heats up longer and requires more oil, the whipped mixture spreads on its surface in a thin layer, which means it is more difficult for you to control the consistency - eggs can quickly burn or overheat and become "rubbery". Take a small skillet or saucepan.
Over low heat
Scramble egg is a quick dish, but not a quick dish. The high temperature disturbs the airy texture of the mixture and the scrambled eggs are dry and tough. You will need at least 5-7 minutes to get the perfect creamy eggs.
Until ready
Keep scrambled eggs on fire until tender? Mistake! Scramble egg is one of those dishes that continues to cook even after you remove the pan from the stove and put the eggs on the plate. The residual heat is enough for them to turn from a fluffy delicate mass into a dry and tough one in a minute on the way from the stove to the eater. Remove the scrambled eggs from the heat when they look nearly cooked. Then you will be able to serve it perfect to the table.
A step-by-step recipe for the perfect scrambled eggs
- 2 large chicken eggs;
- 2 teaspoons of butter;
- 1 teaspoon of heavy cream or sour cream;
- a pinch of salt.
- Crack the eggs into a glass bowl and beat with a whisk. Whisk until the mixture is pale and slightly bubbling.
- Melt the butter in a small skillet over low heat. The oil should foam, but never brown. Pour the beaten eggs into the skillet and give them ten seconds to grab a little.
- Take a silicone spatula or wooden spatula and stir the eggs. Continue stirring them every 10-15 seconds. If the mixture sets too quickly, remove from heat and let the pan cool slightly, then return the dishes to the stove.
- When the scramble eggs are almost done, season with salt and add heavy sour cream or cream. Stir a few times and while the scrambled eggs are still slightly damp, transfer to a preheated skillet.
Scramble by Gordon Ramsay
Celebrity chef Gordon Ramsay offers a slightly different way to cook scrambled eggs. He pours the egg mixture into a cold skillet or stewpan along with a lump of butter and cooks them over low heat, stirring, until the eggs begin to turn into a great creamy mass, about 6-7 minutes. He then removes the pan from the fire, adds another piece of butter, returns the eggs to the stove, and cooks, continuing to stir, for a few more minutes. After removing the pan from the heat again, the chef puts heavy cream or sour cream in the scrambled pan, season with salt, pepper and chopped chives and serves with the toast.
What to eat scrambled eggs with
Scramble egg is traditionally served for breakfast along with toast. It is together, and not on toast, so that the slice of toasted bread remains crispy and the eggs are creamy. Scrambled eggs are seasoned with freshly ground black pepper or chili flakes, chopped chives, green onions or dill, a drop of truffle oil or hot ketchup. Along with it are served smoked salmon, fried mushrooms, ham, smoked chicken or turkey breast, cut into cubes.
