If you’ve ever thought scrambled eggs were a simple dish, think again! Making the perfect scrambled eggs is both an art and a science. While they may appear to be straightforward, there are a myriad of pitfalls and wrong turns you can make on your journey to egg heaven. In this ultimate guide, we’ll explore what to add, what not to add, and the best techniques to scramble those eggs to perfection.
What Should You Definitely NOT Add to Your Scrambled Eggs?
Cottage Cheese: A Textural Nightmare?
Cottage cheese might seem like a good way to add creaminess, but it turns out, it may ruin the texture of your scramble. While cottage cheese doesn’t dramatically affect the taste, it does introduce unwelcome lumps into the dish, leading to a less-than-ideal mouthfeel.
Real Cream: Too Much of a Good Thing?
Cream might seem like a luxurious addition, but be warned: it can easily make your scrambled eggs overly rich. Whether it’s 1 or 1 and a half tablespoons per egg, you might find the end result just too creamy to enjoy, with an unpleasant milky after-taste to boot.
Sour Cream: A Different Dish Entirely?
Adding sour cream alters the taste profile so much that it no longer qualifies as traditional scrambled eggs. If you’re looking for a specialty scrambled egg dish, sour cream might work, but for purists, it’s a no-go.
Baking Powder: A Fluffy Fantasy Gone Wrong?
A pinch of baking powder can give your eggs an appealing rise, but this addition also risks creating an uneven texture, with bits of firm egg dispersed throughout the scramble.
Sea Salt or Table Salt? Does It Matter?
Contrary to popular belief, the type of salt doesn’t affect the outcome. Whether it’s sea salt or table salt, it breaks down into the same components when heated. So, don’t fret too much about the kind of salt you use.
Sugar: A Breakfast Faux Pas?
Sugar may make your dish interesting, but it won’t be scrambled eggs anymore. The sweetness turns your scramble into a unique dish better suited to accompany waffles or pancakes than to stand alone.
What Techniques Should You Absolutely Avoid?
No Stiff Peaks, Please!
Beating your egg whites to stiff peaks is a surefire way to end up with an unappealing, cottage cheese-like texture. So, keep that electric mixer at bay!
Slow and Low Isn’t Always the Way to Go
Some recipes might advise you to stir the eggs at a low heat for an extended period. Not only is this tedious, but it can lead to eggs with a texture more akin to butternut squash and a flavor that has cooked away to nothing.
Does Room Temperature Really Matter?
Contrary to what some may say, the temperature of your eggs doesn’t make a significant difference. It’s more important to ensure they are properly stored in the refrigerator to minimize the risk of salmonella.
What Is the Best Way to Whisk Your Eggs?
Air is the secret ingredient that’s never listed. Whisking eggs incorporates air, leading to fluffier results. For the best outcome, aim for a “frothy and evenly colored” consistency after about 2 minutes of whisking.
How Should You Cook Your Eggs in the Pan?
Once your eggs are in the pan, letting them set a bit before you start stirring yields fluffier, larger curds. Use a spatula or a flat wooden spoon to gently move the eggs around as they cook.
Ready to Cook? Here’s a Simple Recipe for Perfect Scrambled Eggs
Ingredients:
- 6 large eggs
- 6 teaspoons low-fat milk (1 teaspoon for each egg)
- 3 dashes of salt (1 dash for every two eggs)
- 1 tablespoon butter for frying
Instructions:
- Heat a large non-stick frying pan just above medium heat.
- Whisk the eggs, milk, and salt vigorously for 2 minutes in a large mixing bowl.
- Melt the butter in the pan and add the whisked eggs.
- Wait for the eggs to slightly set before stirring.
- Use a spatula to gently move and break the eggs.
- Cook until done, about 15 to 25 seconds after flipping the eggs.
- Add salt and pepper to taste and serve immediately.
Now that you’re equipped with all this knowledge, go forth and scramble!
