1. Avoid using a cast iron skillet while scrambling eggs because they turn a greenish shade. This is due to the sulfur in egg whites reacting with the iron of the pan.
2. The key to making perfectly scrambled eggs lies in whisking the eggs thoroughly before cooking them, since whisking incorporates air and gives you fluffier scrambled eggs.
3. Contrary to popular belief, salting eggs in advance does not result in watery or tough scrambled eggs. Yes, eggs turn a darker shade of orange and appear thinner than before after adding salt but after testing and re-testing, I’ve found that pre-salting actually helps the eggs retain their moisture and tenderness.
4. Confused between milk and cream? Me too! So I thought it would be fun to make batches with cream and milk. I found that the scrambled eggs made with cream were a little too rich but the scrambled eggs made with milk were light and fluffy, and just rich enough.
5. Turn off the heat before the eggs are completely cooked since the heat retained in the pan continues to cook and firm up the eggs even after the pan is removed from heat. And the longer they cook, the drier they become.
6. The duration for which you beat the egg mixture is a matter of preference. So if you like your scrambled eggs dense, beat lightly. But if you prefer lighter fluffier scrambled eggs, beat vigorously. (I vouch for the second one wholeheartedly).
0 comments:
Post a Comment