Cookbook:Scrambled Eggs

Cookbook | Ingredients | Recipes

Variation I – Basic Scrambled EggsEdit

IngredientsEdit

For 1 serving:

ProcedureEdit

  1. Crack eggs into a measuring cup.
  2. Add the milk (if desired) and salt.
  3. Using a whisk or fork, beat the mixture until foamy.
  4. Melt butter in a frying pan on medium heat
  5. Pour eggs into frying pan.
  6. Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
  7. Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
  8. Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking).
  9. Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast.

Notes, tips, and variationsEdit

  • For a low-sodium version, omit salt and use unsalted butter.
  • Grated cheddar cheese can be added into the mixture or on top of the cooked eggs.
  • Sour cream may be used in place of milk for a creamier and richer version.
  • Cook ⅓ cup (25 g / 0.88 oz) of crumbled cooked meats (like bacon or sausage) or chopped vegetables (like mushrooms or bell pepper) for a couple of minutes before adding the egg mixture. See also Southwestern Scramble.

Variation II – Creamy Cornstarch Scrambled EggsEdit

IngredientsEdit

For 1 serving:

ProcedureEdit

  1. In a cup, whisk together the milk and cornstarch until it is free of lumps.
  2. Add the cornstarch mixture to your eggs, and beat until smooth. Season with salt.
  3. Heat a non-stick skillet over high heat until hot, then add the butter—it should sizzle right away.
  4. Wait until the butter’s melted and bubbly, but before it browns. Add the beaten eggs. Wait without stirring anything, until the edges of the eggs start to bubble up (about 3 seconds)
  5. Remove the skillet from the heat. Start stirring the eggs, making 1 full circle per second, for about 11 to 12 seconds. The eggs will have absorbed all the butter but remain partially undercooked. Do not wait until they look fully cooked!
  6. Transfer them onto a plate.
  7. Season with black pepper to taste and serve.

Notes, tips, and variationsEdit

  • Add 5 seconds more of stirring for every 3 additional eggs you’re scrambling, but avoid making more than 6 at once.