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Saturday, February 6, 2010

KKT: Perfect Scambled Eggs

I love eggs, especially scrambled. My Aunt Candy makes them light and fluffy with just the right amount of salt. I asked how she did it, and she looked at me like I was a crazy person. I tried to study her technique only to discover that she is simply a natural. It left me wondering if I'd ever succeed to master the perfect scrambled eggs!

So what is the secret to this success? I took it to Facebook and here were some great responses:

Flo: Don't use a fork to scramble
Steve: Use butter or shortening
Jaci: Go to Cracker Barrel
Tiffany: Don't scramble right away
Colleen: Low and Slow
Michael D.: Use a "bullet mixer" to scramble
Brad: Medium heat and use a whisk to stir them in the pan

Using additives:
Angela G.: Scramble with milk and mozzarella cheese
Sarah M.: Water for fluffy, milk for creamy
Lynne: Cottage Cheese
Joe: Half eggshell per egg of milk or water and two splashes of Tabasco
Nick: Seasoning salt
Emma: Milk, dash of of Worcestershire sauce, dash of Tabasco, salt, and pepper

A great tip from Rachael: If you want a really quick and easy way, stick three eggs in an extra large mug (microwave safe). Whip. A minute thirty in the microwave- stir. Perfect fluffiness, and tastes more like boiled eggs than scrambled-we do this for egg sandwiches, add salt, pepper, and a little mayo or miracle whip if desired. So yummy. You could do a regular sized mug with one egg for about thirty seconds. Most of the fluid should be gone - a little is just right because it cooks itself.

Thanks for the responses everyone!

I also took my inquiry to the Internet and came across this guy who has done quite a bit of research in to the Perfect Scrambled Eggs. I just posted the recipe, but for the full article click here: Mr. Breakfast

This recipe serves 2 hungry people.

6 large eggs
6 teaspoons (1 teaspoon for each egg) low-fat milk
3 dashes of salt (1 dash for every two eggs)
1 Tablespoon butter for frying

Heat a large non-stick frying pan to a setting just above medium. A 12-inch pan works well for 6 eggs. Do not add butter yet. We just want get the pan ready.

In large metal or glass mixing bowl, whisk the eggs with the milk and salt. Beat vigorously for 2 minutes.

Alternatively, you can place the eggs, milk and salt in a blender and blend for 20 to 25 seconds. Allow the mixture to set for a couple minutes to let the foam settle.

Melt the butter in the frying pan. As the very last of the butter is liquefying, add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins. Start the Martha Stewart scrambling technique ("Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts.")

Continue this motion as the eggs continue to set. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.

A note about milk and water: Soy milk works effectively in the recipe. Whole milk lends an overly milky taste to the eggs. No-fat milk and water can both be used in place of the low-fat milk but the creamy texture of the finished product is reduced.


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