Perfect Scrambled Eggs - Recipes

Perfect Scrambled Eggs



Anyway, I thought I was doing eggs justice after all my experience, but that all changed when I came across Mark Bittman’s recipe for scrambled eggs several years ago.
Mark cooks his eggs low and slow and the result is nothing short of perfection – in my book. They’re smooth, velvety, and have incredible flavor. 
When eggs are cooked quickly over higher heat, they get tough, overcook easily, and have a taste that’s… well… eggy. 

Again, the biggest challenge with cooking eggs is not overcooking eggs. The low and slow method helps us have a little more control. I prefer my eggs to be soft scrambled and take the pan off the heat when they are still wet but mostly curdled and continue to stir until they are to my liking. That being said, eating undercooked eggs does pose a salmonella risk and folks with compromised immune systems should be cautious. I’ve been eating runny yolks and soft scrambled eggs my entire life and have never had a problem, but that doesn’t mean there’s not a risk. But I suppose everything is a risk in life, so you should evaluate the risk for yourself. 
A few other things to note:
When it comes to scrambled eggs, I like large silky curds, not little tiny ones, so I prefer to use a spatula to push and fold the eggs rather than a whisk which constantly breaks the curds into little tiny pieces. This low and slow method of cooking works with both a spatula or whisk – just depending o...
Fuente de la noticia: southernbite
URL de la Fuente: http://southernbite.com/

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