Just be very careful to keep the eggs moving and remove immediately while they are still slightly undercooked, or they will dry out. The eggs will continue to cook even out of the pan.
On the other hand, make sure they are cooked enough, or they will "weep" liquid. It takes a little practice -- with a very hot pan, even 5 seconds can make a significant difference, so have your plate ready. The fast scrambled eggs technique is more difficult, but it's time-efficient, and the extra liquid added can produce very fluffy eggs.
For the record, the same technique can be used for extra-fluffy omelets -- very hot pot, a little liquid, keep things moving and remove promptly. My guess it makes it softer and more moist. I usually don't put milk in it but a good piece of butter and sour cream which gives it a great creamy texture.
The addition of milk is to make it fluffier and lighter. In my opinion emphasis on "my" , it is like cooking with training wheels. I have never liked the watered down flavor of eggs done this way and I much prefer the denser flavor of eggs sans milk.
You do have to be more attentive and make sure the eggs are not overcooked. It's a bit tricky and you have to remove them just before they look quite ready, and they will become perfect by the time they cool a bit. Never add milk or cream during cooking, it will separate the mix and make it watery. Only add cream or creme fraiche after off the heat.
I've always used milk in my scrambled eggs mixing the milk in with the eggs before cooking. The soft and fluffy results speak for themselves. It's definitely an improvement over adding water. For years, my grandfather made breakfast at his house. He didn't use milk or cream in his scrambled eggs--he used water--and never strayed from that.
To say they were unappetizing is an understatement. Never add milk or cream to eggs because it takes away from the flavor of the eggs also it doesn't make it fluffier or anything so basically it's a waste. I add about a quarter cup of 3. Soon as they start to bubble, I begin stirring "slowly", with a spatula. Then, after they have firmed up, I remove the lid, break them all up and serve them hot cause I like my food very hot. They still have some tasty juice left that I can dip my toast in.
The milk keeps them soft and fluffy, even though I put my salt, pepper,hot sauce and green onion or chives in during the mix. I find that putting the salt on after they are cooked, gives them a tart metallic taste; but for those that may prefer, the spices can be added after. Well that's my 2c worth. Sign up to join this community.
The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Why use milk in scrambled eggs? Ask Question. Asked 11 years, 4 months ago. Active 2 years, 8 months ago. Viewed k times. What am I missing? Improve this question. Christian Payne Christian Payne 1, 2 2 gold badges 14 14 silver badges 11 11 bronze badges.
Add a comment. Chopped fresh parsley and other herbs add flavor and visual appeal, but they're completely optional. Crack eggs on a flat surface helps ensure shells stay out of the mix into a bowl that's deep enough for some serious whisking. If you wish, you can thin the scrambled egg mix with milk, cream, lemon juice, or even a little water.
This optional step makes gently cooked scrambled eggs tender, almost custardy. Add up to 1 tablespoon of liquid per egg. Whisk thoroughly. Using a fork to whisk is perfectly fine; just be sure to whisk the eggs until all of the yolks and whites are thoroughly mixed together.
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray. When the butter starts to bubble, or a drop of water added to the pan sizzles, slowly pour in the egg mixture.
Immediately reduce the heat to medium-low and as soon as the eggs begin to "set" or form a slightly solid base a minute or two , gently stir with a rubber spatula.
Gently fold those ingredients into the eggs. Season with salt and pepper. Gently scrap the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through but there are still a few wet areas. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden but not brown.
Then add your whisked eggs, and cook without stirring until mixture begins to set on bottom. Periodically draw a spatula across the bottom of the pan to form large curds until eggs are done. Some cooks like to crack the eggs directly into the pan, using a fork to whisk them around the pan. Not only do you run the risk of getting egg shells in the pan, using this method of whisking will only result in a streaky scramble. Take the extra step to crack the eggs into a bowl and whisk well to combine.
Your finished product will be better because of your extra efforts. A silicone or heat-proof spatula is the best tool for making scrambled eggs. Metal spatulas can scrape and scratch the nonstick coating of your pan, and a wooden spoon just can't get into the corners of the pan the way a silicone version can. Scrambled eggs should be cooked slowly, over medium-low heat.
0コメント