The “perfect” egg is
in the eye of the beholder; each person has his/her own idea of what
constitutes the ideal! This is the way we prefer our scrambled eggs – light,
fluffy and slightly moist. And, since my sister and her husband seem to prefer
them this way too, we are adding this recipe to the blog . . . for them.
It’s not hard to make these eggs, but there are tips that we
think help make everyday eggs easy to make and good to eat:
· A non-stick pan. Barry is enthralled with his
relatively new green coated pan . . .
· * A silicon spatula helps move the eggs around
without damaging the pan’s non-stick surface.
· * Using water for the liquid vs. milk (as the
steam in the water evaporates, it creates a light, airy texture and helps avoid
“watery” scrambled eggs). Seems that about 1 teaspoon per egg is about the
right consistency for us.
· * Whisking in the eggs in the bowl does create one
more dish (and tool) to wash but we prefer the eggs to be a homogenous mixture
rather than have chunks of white in the final product. (The more you whisk, up
to a reasonable point, the more air bubbles become trapped in the shaken and
unraveling protein of the eggs. As the eggs cook, protein molecules firm-up
around the air bubbles resulting in a spongy texture and hopefully full and
fluffy scrambled eggs.)
· * Medium to medium-low heat. High heat toughens
the eggs and creates a burnt fur smell that is not in any way appetizing!
· * Relatively short cooking time.
Yes, for special occasions we often add a variety of
seasoning and additions (chopped chives, sautéed onions and peppers, grated
cheese, sometimes cream cheese or sour cream and sometimes we even blend the
egg mixture, in a blender for about 30 seconds, for super-fluffy eggs) but for
everyday eggs, here’s what we do . . .
Everyday Scrambled
Eggs 1 or 2 servings
3 large eggs
3 teaspoons water
Kosher salt & coarsely ground black pepper to taste
1. In
a small bowl, whisk eggs and water until thoroughly mixed (homogeneous).
2. Spray
a non-stick skillet with pan release (we don’t like to take any chances that
the eggs will stick). Set heat to medium to medium-low.
3. Add
the eggs and use a silicon spatula to keep eggs moving. Add salt and pepper;
continue to stir and cook just until eggs are set. Immediately remove from heat
and pour out on a plate.
Recipe without photos:
Everyday Scrambled Eggs 1 or 2 servings
3 large eggs
3 teaspoons water
Kosher salt & coarsely ground black pepper to taste
1. In a small bowl, whisk eggs and water until thoroughly mixed (homogeneous).
2. Spray a non-stick skillet with pan release (we don’t like to take any chances that the eggs will stick). Set heat to medium to medium-low.
3. Add the eggs and use a silicon spatula to keep eggs moving. Add salt and pepper; continue to stir and cook just until eggs are set. Immediately remove from heat and pour out on a plate.
