October 22, 2009
Other Names:Scrambling Eggs, Scrambled Eggs, 完美炒鸡蛋 (Chinese), الكمال بيض مخلوط (Arabic), Perfect Ovos mexidos (Portuguese), Perfect... All Translations
Edited by: Melissa Peterman
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[edit] About Perfect Scrambled Eggs
Add 2 cups of water to a double boiler and bring the water to a simmer.
Or add 2 cups of water to a sauce pan and bring to a simmer. Place a non-stick saute pan or mixing bowl over the pan of boiling water so that the pan or bowl rests slightly inside but not directly in contact with the water.
Beat 4 eggs in another bowl, add a pinch of salt and pepper.
Next, add a teaspoon of butter to the top pan or bowl and let it melt over the simmering pan of water. Pour in the beaten eggs and stir slowly with a whisk or wooden spoon. Stir until eggs are no longer runny.
[edit] Tools
double boiler
whisk
Recipes With Perfect Scrambled Eggs
Scrambled Egg Sandwiches
Bread, Butter, Catsup, Egg, Mustard
Bread, Butter, Catsup, Egg, Mustard
Eggs à La Turk
Bacon, Bread, Egg, Tomato
Bacon, Bread, Egg, Tomato
French Herb Blend
Celery Seeds, Chervil, Chives, Orange Rind, Rosemary
Celery Seeds, Chervil, Chives, Orange Rind, Rosemary
Breakfast Sausage Ring
Clove, Coriander, Cumin, Egg, Garlic
Clove, Coriander, Cumin, Egg, Garlic
Greig
Nothing betas well made scrambled eggs. And I guess the definition of perfect may vary according to individual taste. But chefs generally agree that long and slow is the best way to cook them (up to 20 minutes some say) Critical that the eggs stay liquid. they form slight ribbons of firmer egg, but nowhere near hard or god help us rubbery. The photo on site suggests that these scrambled eggs are too firm. When on a plate they should be molten liquid, much like a good risotto. They should not be so firm that they "stand up" and hold a shape. now for boiled eggs....:-)