Tuesday, 11 July 2017

Soft Scrambled Eggs

Carole's Chatter: Soft Scrambled Eggs

I've done a variety of experiments on scrambled eggs.  This is another inspired by the book All About EGGS


Butter (unsalted)
Finely chopped herbs for garnish


Melt the butter in a pan over medium heat.  Break the eggs into the pan when it is just warm and sprinkle them lightly with salt.

Let the pan heat up and leave the eggs just as they are without stirring until the egg whites begin to set.

Then move the whites around the pan with a spatula while keeping the yolks unbroken for about 30 seconds.

When the whites fluff up and are pretty set take the pan off the heat and fold the yolks into the whites.

Don't overcook the eggs.  Serve as soon as you are satisfied with the texture.  Sprinkle with herbs.

So my verdict on this method:

·         It takes a while, not great for anyone who is impatient
·         Good taste
·         Soft texture
·         Variegated look

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