Scrambled Eggs. rubbery eggs when pulled apart. fluffy eggs. Preparation Time: 2 minutes. Cooking Time: 5-10 minutes. Ingredients

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Alban Moore
5 years ago
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1 Scrambled Eggs Tip before you start: Adding just a small amount of salt to the egg mixture as shown in step 4 not only enhances scrambled egg flavor, it also ensures that the eggs will be fluffy (a), not rubbery (b) as shown to the right. Preparation Time: 2 minutes Cooking Time: 5-10 minutes Ingredients 1-2 Eggs per person (no cooking or flavor difference between brown and white eggs) Milk (any kind) Butter or Margarine (I prefer unsalted butter but any will do) Salt Ground Black Pepper (optional) (a) fluffy eggs (b) rubbery eggs when pulled apart Equipment Inch Frying Pan Small Bowl Fork Spatula Table Knife

2 1. Put the frying pan on the stove (1) and turn on the burner heat to MEDIUM (2) (As shown below, I ve turned on my burner to 4 on a stove with a 1 (LOW heat) to 10 (HIGH heat) scale.) using a larger shell piece to scoop up the smaller piece(s) the two shell pieces should attract each other (please don t be discouraged if you get any broken shell pieces in the bowl - anyone who has ever cooked eggs has done this at least a few times I still do, and will no doubt do it again). 3. Add just enough milk Break the eggs into a bowl as shown in steps (1) and (2) below. (1) Hold the egg snugly in your hand and tap it just hard enough against a firm (preferably rounded) surface, like the sink edge as shown, to crack the egg shell....so that the egg/milk mixture looks about like this. (2) Use your thumbs to push in the cracked area as shown and break the membrane. Then gently pull apart the shell to release the egg white and yolk into the bowl. If necessary, remove any broken shell pieces from the bowl like the one shown below by 4. To avoid accidentally adding too much salt to the eggs, shake about as much salt into your palm as you see in (1) below and add it to the egg mixture (2). larger shell piece broken egg shell piece broken egg shell piece

Scramble the egg mixture by stirring vigorously with a fork (1) until all the yolks have broken and what you have is well mixed together about as shown in (2) below.

3 5. Add ground black pepper (optional) as shown in (1) and (2) below. 8. Cut about as much butter or margarine with a table knife as shown in (1) below and rub it off the knife using the pan edge as shown in (2). Then... pull the knife against the pan edge 6. Scramble the egg mixture by stirring vigorously with a fork (1) until all the yolks have broken and what you have is well mixed together about as shown in (2) below. swirl the butter or margarine in the pan by rolling your wrist as shown in (3) and (4) below until... (3) (4) 7. Let the pan warm (this should take 2-5 minutes) until tap water (1) flicked from your fingers onto the pan surface (2) evaporates with a sizzle. (NOTE: If the water sizzles and evaporates in a puff as soon as it hits the pan, move the pan to a cool burner for a few minutes. Turn down the heat setting a few notches on the burner you originally used and heat the pan again. If the water doesn t sizzle, either turn up the burner heat if you ve let the pan warm 5 minutes or longer or let the pan warm longer. If the pan is too cool, either let it keep warming of, if you let it warm for 5 minutes or longer, turn up the burner heat another notch, wait a few minutes and test the pan again.) (1) Wet your fingers with cool tap water. the pan surface is coated evenly like this. 9. Add the egg mixture to the hot pan. (2) Flick the water into the pan (without touching the pan surface). The water should evaporate with a sizzle. eggs should sizzle when they hit the pan

4 5. Add ground black pepper (optional) as shown in (1) and (2) below. 8. Cut about as much butter or margarine with a table knife as shown in (1) below and rub it off the knife using the pan edge as shown in (2). Then... pull the knife against the pan edge 6. Scramble the egg mixture by stirring vigorously with a fork (1) until all the yolks have broken and what you have is well mixed together about as shown in (2) below. swirl the butter or margarine in the pan by rolling your wrist as shown in (3) and (4) below until... (3) (4) 7. Let the pan warm (this should take 2-5 minutes) until tap water (1) flicked from your fingers onto the pan surface (2) evaporates with a sizzle. (NOTE: If the water sizzles and evaporates in a puff as soon as it hits the pan, move the pan to a cool burner for a few minutes. Turn down the heat setting a few notches on the burner you originally used and heat the pan again. If the pan is too cool, either let it keep warming or, if you let it warm for 5 minutes or longer, turn up the burner heat another notch, wait a few minutes and test the pan again.) the pan surface is coated evenly like this. (1) Wet your fingers with cool tap water. 9. Add the egg mixture to the hot pan. (2) Flick the water into the pan (without touching the pan surface). The water should evaporate with a sizzle. eggs should sizzle when they hit the pan

10. Let the eggs cook for about 30 seconds until you see them form cooked bubbles pushing up from the pan

.....the eggs have solidified enough to form a pile in the middle of the pan like this. Then... (1) (2).

evenly push the spatula to scrape the eggs toward the middle of the pan (2).

.. spatula blade should be flush with pan surface push flip 11.

5 10. Let the eggs cook for about 30 seconds until you see them form cooked bubbles pushing up from the pan bottom (1) and solidify along on the pan edge (2) as shown below. Then,......the eggs have solidified enough to form a pile in the middle of the pan like this. Then... (1) (2)... starting at the pan s edge, lay the blade of the spatula flush with the pan surface (1) and gently and evenly push the spatula to scrape the eggs toward the middle of the pan (2)....flip the eggs about every seconds with a spatula as shown in (1) and (2) below until... spatula blade should be flush with pan surface push flip 11. Gently and evenly, keep pushing and pulling the eggs from the side of the pan as shown in (1) and (2) below until......the eggs have cooked through no running liquid eggs; solid throughout, not dry but still moist on top as shown here. push pull

12. Lift the cooked scrambled eggs out of

.....use the spatula as shown to loosen eggs

.....serve as is or with additional salt and

...and clean the pan when it cools with a

6 12. Lift the cooked scrambled eggs out of the pan onto a plate and......use the spatula as shown to loosen eggs stuck to the pan bottom,......serve as is or with additional salt and pepper to taste....and clean the pan when it cools with a sponge (a) or dish brush (b) as shown below. (a) (b) 13. Cleaning Tip To make clean up as easy as possible, squirt a shot of dish detergent onto the warm pan surface, add water as shown, Bruce Tretter

Omelet Fast & Easy. tough, rubbery eggs. fluffy eggs. Ingredients

Omelet Fast & Easy. tough, rubbery eggs. fluffy eggs. Ingredients Omelet Fast & Easy Tip before you start: Adding just a small amount of salt to the egg mixture as shown in step 4 not only enhances omelet egg flavor, it also ensures that the eggs will be fluffy (a),