Perfect runny scrambled eggs
Discussion
cbmotorsport said:
There is also the method of breaking the eggs into the pan whole, scramble the egg whites leaving the yokes to the sides. At the last minute, break the yokes and stir them through the scrambled white. Makes it very rich and creamy, as the yokes almost act like a sauce.
tried that recently after reading about it - break eggs into pan like youre making fried eggs. Dont start stirring/scamling until the whites begin to turn white. At the last few moments break and stir in the yolks.Only done it once, but it was better than my usual efforts.
MonkeyMatt said:
If I'm in the mood for really good eggs I cook them in a glass bowl over a pan of water (bane marie), it takes a while but they end up lovely and smooth.
+1. And I hand whisk them as they cook. But most times I'll just whisk them in a pan with a knob of butter and plenty of black pepper. I find the pursuit of the "perfect" anything to be a bit bizarre really. I was given Heston Blumentahl's book on finding the "perfect" this or that dish and found it a tedious overwrought read.
I think it's important to get good results from your ingredients and many will try different approaches to arrive at a good outcome. That's fine. There are some very technically challenging dishes and egg cookery, particularly things like emulsions can be tough. Scrambled eggs are just scrambled eggs though. You can under or overcook them, get the seasoning wrong and some will have their own preference about how much texture you allow to form... but there isn't some revealatory pinnacle of achievement that takes you to a mystical higher plane of scrambled egg nirvana.
I think it's important to get good results from your ingredients and many will try different approaches to arrive at a good outcome. That's fine. There are some very technically challenging dishes and egg cookery, particularly things like emulsions can be tough. Scrambled eggs are just scrambled eggs though. You can under or overcook them, get the seasoning wrong and some will have their own preference about how much texture you allow to form... but there isn't some revealatory pinnacle of achievement that takes you to a mystical higher plane of scrambled egg nirvana.
As many eggs as I am hungry. Whisk in cup. Add butter to frying pan, wait to melt, add eggs and whisk with a whisk, serve when cooked to taste.
My mum does them in a pan with a wooden spoon and always adds milk, I am not so keen on them with milk.
I wasn't aware it was a difficult thing to do?
Thread has made me hungry, time for lunch
My mum does them in a pan with a wooden spoon and always adds milk, I am not so keen on them with milk.
I wasn't aware it was a difficult thing to do?
Thread has made me hungry, time for lunch
This is the perfect method IMO. No need for milk or cream. Just good quality eggs, butter and salt, towards the end of cooking time.
https://youtu.be/mtQPoQ9XWLs
The perfect consistency, every time.
https://youtu.be/mtQPoQ9XWLs
The perfect consistency, every time.
Not really helpful in the context of what was asked, but I prefer my eggs a bit less scrambled.
Loads of butter, then crack the eggs in the pan. Lowish heat, let the whites set to the bottom of the pan before slowly give it a gentle stir, just to break up the whites and yolks, but not so much as to combine the two. Let it set, stir and so on. This way you get lumps of whites and lumps of gooey yolk but not so much scramble. Finish with some cream, cream cheese or preferably a creamy goats cheese
Loads of butter, then crack the eggs in the pan. Lowish heat, let the whites set to the bottom of the pan before slowly give it a gentle stir, just to break up the whites and yolks, but not so much as to combine the two. Let it set, stir and so on. This way you get lumps of whites and lumps of gooey yolk but not so much scramble. Finish with some cream, cream cheese or preferably a creamy goats cheese
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff