How hard can scrambled eggs be? Crack some eggs in a mixing bowl and whisk together right? Have you added water, milk, both or neither? Do you add salt and pepper? What kind of pan do you use and where does butter fit into all this? I must say, in the past I have been very sloppy with my scrambled eggs and have just thrown eggs and whatever ingredients I had on hand into the mixture. Here’s a bold statement: There’s no wrong way of making scrambled eggs. But there is a perfect recipe out there that yields just right scrambled eggs every time. And I’m going to teach it to you :0) There are some tricks involved, so read on!
|Fluffy scrambled eggs, just right :0)|
There are a couple of cookware items that are essential to this recipe. The first one is an 8 inch nonstick skillet or frying pan. A really good one. Not one where the Teflon is peeling off the bottom. Throw that away if you have one like that! I’m not saying go out and buy a brand new ‘egg’ pan, but make sure the coating is nice and taken care of. If you cook the eggs without a nonstick pan, good luck scrubbing that thin layer of glued-on egg off the bottom, it’s horrible! (Ask me how I know.)
Next, we’ll match the cooking surface with the proper utensil. You’ll need a heat proof spatula which can be found just about anywhere, from your local supermarket to Wal-Mart.
Here’s an important rule to remember~ Never use a metal cooking utensil in a nonstick pan or pot! It is harder than the surface and will scratch the nonstick coating off. You do not want that stuff in your food! Match your cooking surface and your cooking utensil. Use metal with metal, and nonstick with nonstick (i.e. soft silicon coated or wooden). You will greatly extend the life of your pots and pans :0)
So I mentioned tricks. Yes, trade secrets given away for free here :0) I love to share (obviously, hence the blog) in the hopes that others can eat better food! The first secret to perfect scrambled eggs is to add a couple of extra yolks to your mixture. This really helps the eggs to become creamy. And the thinning agent to add~ not water or milk, but half and half. This also helps add a fantastic creaminess and flavor to the eggs. And with just the right amount of salt and pepper you’re well on your way. Once you’ve sufficiently melted your butter in your pan, add the eggs and stir gently and constantly with your heat proof spatula. Don’t worry, it won’t take long for them to cook; you won’t be nursing a sore arm from stirring :0) And the last secret in this recipe; turn the heat to low just before your eggs reach desired doneness. The residual heat in the pan will continue to cook the eggs. This way they don’t get overcooked and dry or rubbery!
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