Scrambled eggs in the usual sense is breakfast. In fact, it is also prepared as an addition to dishes such as hamburger or steak, as well as a separate dish with various additives. If you know how to cook scrambled eggs correctly, then it turns into a real culinary masterpiece.
A few rules will help you make scrambled eggs tasty and beautiful. We will look at the rules for preparing the classic fried eggs.
Oil quantity
Scrambled eggs are fried in a small amount of oil, using only refined oils (for example: "pure" olive oil, corn or sunflower oil).
Nobody likes scrambled eggs floating in fat.
Pan
The pan must be non-stick, otherwise you will just tear the eggs apart when you remove them from the pan.
It is also important to choose a pan with a flat bottom. In this case, you can cook many eggs in one pan and they will not roll to the center, as a result, cook evenly.
Heat
Many people make the simple mistake of driving eggs into a very hot frying pan. Because of this, they begin to sizzle and bubble, splatter with hot oil and fried heavily from the bottom.
For protein clotting, a temperature above 60 degrees is enough. The eggs are fully cooked when heated to 65 degrees, as the harmful bacteria will die at 63 degrees.
The best technique is to hammer the eggs into the skillet as soon as you start heating. This will help avoid splashes of boiling oil, an unchewed burnt crust on the bottom of the egg, and uncooked protein on top.
Salt
It is better to salt eggs at the beginning of cooking, until they are curdled. This will dissolve the salt into the liquid egg and brine it more evenly. If salted after cooking, the salt will remain in undissolved crystalline form on the surface of the eggs.
The yolk is not salted as a tribute to aesthetics in catering establishments. In home cooking, this does not matter. It is unlikely that the scrambled eggs will seem ugly if there are small light spots from salt on the yolk.
How to cook a lot of eggs
If you cook a lot of eggs, then you will face the next problem. The eggs at the edge of the pan cook faster as they heat up from the edge of the pan. If you cover with a lid, this effect is reduced to an insignificant extent, for that, along the edges, the yolks also begin to cook faster, which is also not good.
There is a way to fix this, you need to cover the frying pan with an impromptu foil lid. We make a circle out of ordinary aluminum foil, which is not necessarily even, slightly less than the diameter of the pan. And we put it on the eggs, this lid is light and will not spoil the eggs with its weight, but the fact is that at the edges it releases heat due to its small size and uneven shape. At the same time, heat is retained in the center, which allows many eggs to cook evenly.
