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Scrambled Egg Tips




Source of Recipe


internet


Recipe Link: http://www.aeb.com

1. The secrets to light, fluffy curds of scrambled eggs are: vigorous beating to aerate the eggs; even, medium heat; and slow, gentle movement – easily accomplished by drawing a pancake turner or spatula across the bottom and sides of the pan. A nonstick pan and pancake turner make clean-up easy.
3. Scrambled eggs may turn a greenish shade, especially if cooked in large batches. This harmless color change is actually a chemical reaction – the formation of ferrous sulfide from iron in the yolks and sulfur in the whites. It occurs when eggs are cooked in an iron skillet, or cooked at too high a temperature, held for too long, or both. Using stainless steel equipment and a low to medium cooking temperature, cooking in small batches (also recommended for food safety) and serving as soon as possible after cooking will help prevent the discoloration.
4. Some authors wax rapturous over scrambled eggs gently cooked over simmering water in a double boiler. While this does produce tender eggs, they should be cooked until no longer runny. For casual entertaining, scrambled eggs can be cooked in a chafing dish or electric skillet at the table while the host chats with guests. Or, a dozen at a time can be scrambled in the oven.
5. Though suggestions to microwave scrambled eggs in styrofoam cups, food storage bags and other items abound, these materials are not intended for cooking and may melt – particularly if fat is added to the eggs – or diffuse unwanted chemicals into the eggs. Only microwave-safe dishes or bags made to withstand boiling or baking temperatures are appropriate.
6. If necessary, scrambled eggs can be held for a short time if the pan of cooked eggs is placed over a pan of hot water, or bain-marie. They’ll quickly become overdone, and may turn green, if held over direct heat. Eggs that have become dry should be discarded and a new batch prepared in a clean pan. Raw eggs should not be added to cooked eggs to “refresh” them.
7. Some cooks add a dollop of butter, a few cubes of cream cheese or a spoonful or so of cottage cheese to scrambled eggs for richness. To make scrambled eggs special using less fat, substitute a reduced-fat salad dressing for the milk in the recipe.
8. For a simple-to-prepare, economical and speedy skillet supper, cook pasta, rice or another grain. Drain, if necessary. Add diced cooked vegetables or meat and heat to serving temperature. Pour on beaten, seasoned eggs and scramble. If you like, top with a light drizzle of shredded cheese. Voila! Dinner. It’s even faster, easier and more inexpensive with leftovers.