The debate on making the best scrambled eggs ranges from adding secret ingredients to keeping it simple. Beating the eggs well is crucial for a light and fluffy texture, and adding butter, salt, and milk is recommended. The eggs can be cooked on various types of pans and can be enhanced with vegetables, meat, cheese, and spices.
How to make the best scrambled eggs is a matter of contention. Some argue that the best eggs include secret ingredients, added to help fluff them up or give them an extra dash of flavor. Others believe the best are simply eggs, but cooked to perfection by following a few simple rules of thumb, such as beating the eggs very thoroughly and gently moving them around the pan.
In their simplest form, scrambled eggs are simply the yolks and whites of eggs beaten together and fried in a pan of some sort. Some people add cream, vegetables or meat, milk, oil or water while still liquid, and saffron, paprika, salt, pepper, cheese, and vegetables or meat while they are cooked. They can be prepared on a cast iron skillet, griddle, skillet, or simple non-stick skillet.
To a purist, this dish should include nothing but the eggs themselves and maybe a dash of salt or pepper. Something else approaches an omelette or some kind of special eggs. Even within a purist’s view, however, there is plenty of room for improvement and doing things right or wrong.
Probably one of the most important and underappreciated parts of making great scrambled eggs is beating them well. The air is, after all, what makes these eggs light and fluffy, and though people try to smear them with milk or butter, the really good ones need nothing more than proper beating technique. The eggs should be beaten in a bowl at an angle, so the whisk travels from the bottom up, rather than mixing around the edge of the bowl. They should be blended until they are a nice, even color and fairly frothy, which usually takes about two minutes. Overbeating eggs reveals protein and creates tightly packed scrambled eggs.
Many people actually encourage putting raw eggs in a blender to get a consistent texture. If you use a blender, it’s a good idea not to blend them for more than 20-25 seconds or they can start to fall apart. You can also use an electric mixer, which should be placed somewhere in between, at about the same speed as a hand whisk.
If you’re looking for large, fluffy eggs, it’s a good idea to let them sit for a few seconds once you pour them into a pan, before stirring them into the pan with a wooden spoon. As soon as they begin to set, they need to be pushed to the center and the pan should be tilted slightly so that the runny pieces are quickly brought into contact with the pan.
Even in a fairly purist perspective, many people believe that some butter should be used in the pan, some salt should be used to season the eggs, and some low-fat milk should be used in the mixture. Typically, cooks recommend about 1 teaspoon (4.9 mL) of milk for each egg used, a pinch of salt for every two eggs, and 1 tablespoon (14.2 g) of butter for about half a dozen eggs.
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