-Following a Recipe
Scrambled eggs are one of the most basic and easy things to cook, but for the longest time they plagued me as one of the hardest things to cook well. Getting them to be the proper texture can be hard to figure out. The texture depends largely on how you cook them and what you mix into them. Eggs are one of the most versatile ingredients in the kitchen, and scrambled eggs are no exception.
-1- Plain Scrambled Eggs
Eggs (as many as desired)
Rubber spatula or Wooden Chopsticks
1) Choose a nonstick pan that is the appropriate size for the amount of egg you’re cooking. The eggs shouldn’t look like a soup, but they shouldn’t barely each the edges either. An average small nonstick pan is good for 2-4 eggs.
2) Put the pan on the low end of medium, probably a 3 or 4 on average stoves.
3) Put the eggs in a bowl and whisk them with a fork. whisk in a pinch of salt right at the end.
4) Put a pad of butter into the pan and move it around with your spatula, making sure to cover the bottom completely. By the time your butter is melted your pan should be hot enough for the eggs.
5) Pour the eggs into the pan and start stirring them. Make sure you’re constantly moving all of the egg around the pan. This keeps them from getting hard or stringy.
6) When the eggs don’t look runny anymore, scrape them onto your plate. Garnish with anything you like. Pepper or cheese are usually good choices.
-2- Mix-in Scrambled Eggs
This is, for all intensive purposes, still scrambled eggs at their most basic, depending on how you do it. At the stage where you whisk the eggs with a fork. you can add in other things. Milk or cream (just a splash) will make your eggs a little creamier. A bit of sour cream or cream cheese will make them fluffier. You can also add things like chopped onions, garlic, or chives for flavor. I personally like a smooth texture for my eggs, so I tend to put them in a blender if I add anything like chopped onions. The eggs will then carry the flavor evenly and they’ll still be smooth. Being the Magic Bullet junkie that I am, I tend to use the whipping blade for this in order to both blend things in and make the egg fluffier.
-3- Microwave Scrambled Eggs
The fastest and easiest way, especially in a dorm. Not always the best tuxture or taste wise though. This will work with one egg. Larger quantities are yet untested by me.
1) Beat your egg in a microwave safe bowl, something close to the size of a deep petri dish or a mug. I typically just use a mug.
2) Microwave for fifteen seconds. Stir. If there’s any cooked part on the edge be sure to cut it up with a fork and stir it in.
3) Put it back in for another 10-15 seconds and repeat.
4) Put it in for 5 second periods until they’re done.
This method is also good for making McDonald’s style egg sandwiches. Put it in a round dish about the size and depth you want your egg patty, then microwave it for about 20 seconds. If it’s not done, put it in for a few more until it is. Toast an English muffin in the meantime and heat up some sausage, bacon, or grab a slice of cheese. I like mine with cream cheese on them, but butter works as well.