How To Make Scrambled Eggs
| Food And Drink : Starters Good scrambled eggs can be tricky to make because the mistake so many people make is turning the heat up higher than necessary to make them cook quicker. This will make them cook quicker - but it will also make them rubbery and congealed and you will wonder where half your egg mixture went to! So be patient and always keep the heat on medium, it is worth it for a decent end result. To make one large portion or two smaller ones, crack 2 eggs into a bowl and beat them until you have a smooth egg mixture. Then take some butter or margarine and coat the bottom of the pot and up round the sides a few inches with it. This will prevent the eggs from sticking. Turn on the heat and when the butter or marg in the saucepan starts to bubble, pour the egg mixture in and start stirring it quite briskly. For the first minute or so it may look like nothing is happening, but be patient! The eggs are starting to cook. Keep stirring and the egg should begin to form lumps in the bottom of the pan. When it is half to three quarters cooked, remove the pan from the heat and continue stirring - this is a good trick because the heat from the pan will be retained enough to finish cooking, and it means that you are not overcooking them and thus getting the rubber effect. If you follow these instructions you should get a creamy consistency. Serve immediately.
More eggs adviceWhen you're making scrambled eggs always add cream and a few bits of cheese. They turn out perfect! :).
 Questions about eggs:
|
|
Tweet this!
