Wednesday, 31 August 2005

Scrambled Eggs

Sorry 'bout that nuked piece of sausage patty. It was supposed to be an imitation of Sausage Mcmuffin - sausage patty, English muffins, and eggs. But we got so excited I promptly forgot to lower the heat in frying the patty. Anyways, this for the record, is for my kids to remind them on how to do scrambled eggs. Funny, the thing we call scrambled eggs when I was small is actually called omelette here. Something must have been lost in translation. ;)

The key for scrambling eggs successfully is patience. You have to constantly tease, push and prod, back and forth the eggs on low heat to achieve the fluffy, soft, creaminess that is a scrambled egg. Some (my son) likes it a little bit well done. Some (my husband) loves it runny. However you like it finished, you have to start it the same way - beaten eggs cooked slowly on low heat until at a point of equilibrium it starts to curdle and form that sort of 'bubbly' texture. For me, the best way of doing this is by using a wooden fork with the tines scratching the newly formed film of cooked eggs at the bottom. A lot of cookbooks use just beaten eggs but we do like to put a little bit of milk for that extra creaminess.

Scrambled Eggs

2 eggs
1 Tbsp milk
1/2 Tbsp butter
freshly milled salt and pepper (optional)
  1. Beat eggs with the milk in a bowl. Add salt and pepper if desired.
  2. Heat butter gently a heavy-bottomed saucepan or frying pan (preferably non-stick) until melted.
  3. Still on low heat, pour the beaten eggs in the pan.
  4. Stir with a wooden spatula or fork, pushing back and forth making sure the spatula is scraping the bottom. Do this until the eggs starts to solidify - about 3-5 minutes.
  5. If you want your eggs runny, take it out of the pan while the eggs still soft and moist and there is only a little liquid left. If you want it firm, cook further until there is no more liquid and the eggs thoroughly cooked.

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