There are a few basic cooking skills everyone should have – and one of them is scrambling eggs. Cheap, fast and infinitely versatile, having the ability to scramble an egg will keep you and your family from every scrambling for a quick breakfast, lunch or dinner. Scrambled eggs make great use of leftovers; add bits of cheese, chopped meat or cooked vegetables from dinner the night before for a protein-packed breakfast, or stuff the lot into a flour tortilla for lunch or dinner. They’re also perfect for Easter brunch – especially if you have a glut of leftover egg from your decorating.
Scrambled eggs take well to a multitude of ingredients – try adding chopped fresh herbs, grated cheese, chopped cooked bacon, ham or salmon, or sautéed vegetables as the eggs cook, or sauté your extras first, then add the eggs to the pan. There are no hard and fast rules when it comes to scrambling eggs – although you’ll come across dozens of formulas and theories about what makes the very best scrambled eggs. Technically you can scramble eggs straight up, or add liquid like milk or water to create steam, which helps produce fluffy curds. Milk is the best choice – it contains protein, fat and sugars, and will therefore create the fluffiest eggs. Add about a tablespoon of liquid per large egg you use. The biggest thing to remember when scrambling your eggs is to be gentle – and to not overcook them… scrambled eggs should be creamy and soft, not dense and clumpy.
There’s no need for e recipe – here’s how you do it: crack your eggs into a bowl and add the milk, salt and pepper, then whisk with a whisk or fork, but be gentle; overbeating could make them tough and stringy. As you stir, heat a drizzle of oil, dab of butter or a little of each in a heavy pan set over medium-high heat. (Well seasoned cast iron is ideal.) Pour in your beaten eggs and push them around in the pan, lifting and folding them, keeping them in constant, gentle motion. Stop for a few seconds once in a while to allow the eggs to puff a little, then fold them over themselves. The whole process is very fast – two eggs should only take about 30 seconds to cook. When they are just barely (but not completely) set, remove them from the heat and transfer them to a plate – they’ll finish cooking with their own heat. It’s easy to overcook your scrambled eggs, so take them off the heat just before you think you should.
For the absolute creamiest scrambled eggs imaginable, cook them in a double boiler set over simmering water, stirring or whisking them almost constantly. It will take about 20 minutes, so it’s a good thing to do when you have a bit of extra time – the result is a creamy dish that’s almost custard-like in texture.
Scrambled eggs make a fab sandwich, are great piled on toast or salad or a bowl of rice, or wrapped in a pita of flour tortilla. However you scramble them, if you know how to scramble an egg, you’ll always manage to make yourself a good breakfast, lunch or dinner.
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