Wednesday, 22 January 2014

Scrambled egg update



Thanks to Kathleen Flinn (author of The Kitchen Counter Cooking School), I now have a better way to scramble eggs.  It works.

I have posted about scrambling eggs before – but now I suggest you do it a bit differently.

Don't melt your butter and then add the eggs.


Put the butter and the whisked up eggs into a cold pan.  Then turn on the heat to low-medium and stir away.  This will take a bit longer but will result in a softer better textured result.

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2 comments:

  1. Replies
    1. Carole, I tried this. I have to admit I was skeptical while the eggs were cooking, but they turned out really well! Thanks for sharing this.

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