I've done a
variety of experiments on scrambled eggs.
This is another inspired by the book All About EGGS
Ingredients:
Eggs
Butter
(unsalted)
Salt
Finely
chopped herbs for garnish
Method:
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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