Wednesday, October 26, 2011

Tips for Really Great Scrambled Eggs Courtesy of Bon Apetit

I ran across this brief article while browsing news on my email. I got to thinking, and as a chef, I am amazed at the amount of purely awful scrambled eggs I have been served in my life! And as an Atkins low carber, eggs play a vital role in my diet. Nothing becomes boring more quickly than scrambled eggs that are overdone, underdone or worse, browned! But, a perfectly fluffy scrambled egg with some fresh tomato slices makes for a nice meal anytime. I agree with everything Bon Apetit has to say about scrambled eggs. The one exception I make is if I'm having them for dinner and my fat percentage is low, I add a teaspoon of olive oil to the eggs before whisking. Unlike cream, it will not separate from the eggs when cooked and there is no liquid residue. So, have a read:

Conde Nast Digital Studio

By Danielle Walsh

They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay; most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.

1. "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor

2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor

3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor

4. "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor

5. And last but not least, ditch that fork! Scramble your eggs (in the pan) with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.

Try these tips with our favorite scrambled eggs recipes.

1 comment:

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