How do I get my scrambled eggs MOIST?
- Gypsy Boy May 27, 2004 08:03 AM
A recent drive across the country to bring she-who-must-be-obeyed home with me forever (romantic, huh?) necessitated a bit of eating in places I might not ordinarily frequent. Not to mention more than a few towns I'd never thought to visit but greatly enjoyed. (After all, who'd have thought that I could combine Basque food with a visit to the Buckaroo Hal of Fame in one stop? Thank you, Winnemucca, Nevada!)
In any event, the journey and the food got me to recalling the great scrambled eggs of days gone by. Every once in a very great while, I find them again, but they are exceedingly rare. They are moist without being runny, smooth without being a uniform goo. Flavorful and nearly beyond words.
I have tried so many logical and/or illogical ways to juice up my eggs (pardon the mixed metaphor) that I have long since given up. But now, with this trip in mind, I find myself wondering: can anyone teach me how to create these wonderful things?
Two words. Low heat. You just keep the heat very low, and move the eggs around. They make take 10 minutes to cook, but they will be very soft, moist, but not raw.
The trick is to cook them very slowly over very low heat, stirring constantly. It can sometimes feel as though the eggs are never going to coalesce, but I promise you that eventually they will. You can then decide how well done you want them, but they stay soft and creamy for a long time. I'm including a link to a recipe that describes this technique in detail. Good luck! :-)
1) Butter in medium heated pan before putting egg in - don't get it too hot, butter can't be burned - but pan can't be cold, either
2) Stir tightly initially to bring in air, but then quit and don't overscramble - just make large folds (you don't want small curds) - quit folding once it begins to set
3) Take off just as or even before the liquid (runiness) actually dissapears - it will finish cooking on the plate
I never add any liquid to the egg for normal scrambled (I do for omelettes).
On the other hand, a completely different way is to add a significant amount of milk (almost 1/2 the volume of egg) and cook in a small pot instead of a pan and continuously stir (slowly) over medium heat. This makes very small even curds which you can have on toast. If there is excess liquid, just pour it off. Putting in some grated cheese towards the end while still stirring to get it fully integrated into the curds is also good. I always called these British style scrambled eggs, but I don't know what the true origin is.
This is an absoultely wonderful way to make scrambled eggs - nice and fluffy. Stay with them, they cook quickly. Just push to center as they cook - no need to scramble with a fork.
From Cook's Illustrated:
Scrambled eggs work great with high heat. The high temperature can produce big, pillowy curds. Try using four eggs, adding one tablespoon of milk or cream per egg and salt to taste. Whisk together eggs and milk, but not too much or it can toughen the whites. Pour eggs in a hot skillet in which two teaspoons butter is bubbling, but not brown. Four eggs will cook in about a minute (two eggs in around half a minute), so stay with them, pushing the eggs forward through the pan.