Annmarie Pereira said:I can.t make good scrambled eggs. Mine are rubbery. Is
there a recioe for delicious creamy scrambled eggs?
You're probably simply over-cooking them. Or letting them
sit instead of serving them right away. Either makes them
hard, dry or rubbery. Easy to do, especially with all the
worries about raw or partially-cooked eggs. However,
scrambled eggs actually continue to cook for several seconds
after they're removed from the heat source. If they aren't
pretty moist when you take the pan off the heat, they're
already over-cooked. So what you do is remove from the heat
just *before* fully cooked. Best explanation I can give is
to get the pan off the burner when there's still a film of
uncooked egg-white showing over them all. They'll have a
rather obvious moist, glistening look, but shouldn't be too
gooey. (yeah, I know, that's really definitive - not. LOL)
Keep stirring them in the pan, and after about 30 seconds or
so, they won't be wet, will obviously be fully cooked -- but
*not* dry and rubbery. Then serve immediately to get them
out of that hot pan, or they'll continue to cook. Plus, you
always scramble eggs on a fairly high heat, so they cook
fast. Long cooking toughens them too.
As to a recipe... Ok, description of a method, rather. 😉 I
don't really like restaurant scrambled eggs; no texture.
They look like something that came pre-liquified from a
carton, which they probably did. I grew up on scrambled eggs
that weren't beaten up before being put in the skillet. Nor
did we add milk, or any other liquid. They weren't a one-
color, same-texture mass; but *were* light, moist and
delicious. Here's what my mom taught me:
Scrambled Eggs (for 2 people)
4 eggs Approx. 1 teaspoon butter, margarine, shortening,
bacon grease, oil - whatever (amount and content depends on
size of the skillet and your dietary needs. increase
proportionately if you're using more eggs.)
Heat a large skillet over medium-high heat, until you can
distinctly feel the heat when holding your hand about 4"
above the pan. Add whatever you're using to grease the pan,
and wait just until it melts and heats up. Crack 4 eggs
directly into the pan. With a large spoon, stir a few times
to break up the eggs, then season lightly with salt and
pepper. (At this point, add in anything else you may season
them with; I like 'em plain.) Continue to cook over medium-
high heat, stirring frequently, until eggs are mostly
cooked but still moist. Remove skillet from heat to let
eggs finish cooking, for another 30 seconds or so, stirring
once or twice. Taste and correct the seasonings, dish up
fast, then devour.
Note: For that amount of eggs, the actual cooking process
takes about 2 minutes or so after the eggs hit the
pan. Obviously, a bigger batch takes longer. But even
if you're making enough for several people, it still
shouldn't take much more than 5-6 minutes, tops. And
that'd be for a *big* batch of scrambled eggs.
Monica [email hidden]
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