what is a Perfect Scrambled Eggs

The fact is that scrambled eggs are easy to make. Unfortunately, it is also easy to do WRONG. At the root level, scrambled eggs are fried and fried - for lack of a better name - whipped. But like most simple things (take love and martinis as examples), people have found ways to make them unnecessarily complicated. No cheese. No more flavors. Just eggs and what it takes to taste and look like beautiful eggs. ADDITIONAL ADDITIONAL Cottage Cheese - Several recipes I have recommended recommended to drink a tablespoon of curd cottage cheese per egg. Apparently, the result was creamy, creamy eggs. As for the taste, the cottage cheese did not contribute to or disturb the eggs - but made the meal look a little dirty. He knew there was something in there besides the egg. The feature of cottage cheese that protected its fate as an ingredient in living outside of us was that no matter how hard you beat the meal it had some texture flaws. Every other bite had an unwelcome surprise of cottage cheese curd. Real Cream - I have tried two recipes that use real cream ("oil comes out of raw milk" as described by the Wikipedia Dairy Products Guide). Another suggested that she add 1 teaspoon of real cream to each egg. One ordered the use of 1 teaspoon and ½ cream for each egg. Both recipes make beautiful creamy yellow eggs. Sadly, the taste that came out was not so good. In both cases, the first bite was delicious, but when I ate more I had to admit that the eggs were too creamy. The recipe with 1 teaspoon and ½ of cream left a little, unpleasant milk after tasting. Sour Cream - Scrambled eggs with sour cream cannot be considered as scrambled eggs in the purist sense. Sour cream adds a distinct flavor. Therefore, eggs whipped with sour cream will be stored to be discussed in a future article on special or fragrant eggs. Baking Powder - Scrambled eggs with a small amount of baking powder in each egg have a good appearance. They were green, but strong. I was surprised to find that there was no trace of the taste of baking powder. Unfortunately, the texture of the scramble in the mouth did not match the dots of solid pieces with a single bite. Sea Salt - When salt is hot, it falls into the same portions whether table salt or sea salt. As Robert Wolke states in his book What Einstein Told His Cook, “... if the recipe simply says‘ sea salt ’it is a meaningless speculation. It can also be defined as 'flesh'. ” If you see a recipe that says add sea salt to the eggs before whipping…. you can be sure it was written by someone who needs to learn more about ionic bonds that hold sodium and chlorine together. Sugar - Eggs, flour and sugar are the main ingredients of most deserts. Remove the flour and keep it free of desert or scrambled eggs - at least not in the opinion of the purist scramble. What you do in the end is the kind of special egg that needs more testing in the breakfast industry. It is not fair to call them scrambled eggs, but their flavor makes them an interesting complement to pancakes and waffles. the scratch looks like a giant melting doll Crisco covered with cottage cheese. DON'T chew the eggs slowly for a long time I came across one recipe that actually ordered wrapping the eggs in a frying pan (heated at the very bottom of your stove) and a wooden spoon for 30 minutes. First, eggs were not laid after 30 minutes at very low temperatures. I tried again a little higher. After 10 minutes, the eggs begin to show subtle signs of laying. I kept stirring the eggs in the pan for 10 minutes. The result looked more like butternut squash than any eggs I have ever seen. The texture was close to chewing and the extended cooking time seems to be cooked to every egg taste. Do It or Do Not Make It - It Does Not Make a Difference The refrigerator actually prevents the growth of salmonella enteritis. Although salmonella is very rare (one in 20,000 eggs may be infected), it is recommended that your eggs be kept in the refrigerator. Art of Scrambling - The Right Strategy The Best Way to Beat Your Eggs One of the most important ingredients in scrambled eggs has never been mentioned… wind. It would be nice if we could just put a spoonful of air in the mixing bowl, but in the meantime, adding air to the beaten eggs requires old elbow oil (or equivalent of electricity). The more you stir - the more air bubbles are trapped in the movable and fragile egg protein. As the eggs hatch, the protein molecules harden around the air bubbles leading to the formation of sponges and scrambled eggs that are full and soft. The American Egg Board describes well-beaten eggs as "foam and of the same color". If your eggs adhere to that definition (usually after 2 minutes) you should stop beating. Overheating will completely break down protein molecules and disrupt their ability to form microscopic casing around air. In the case of whisking movements, the inclination of the wheel tends to work much better than the direct movement of the wheel. The fork works well with the whiskey but requires more time and energy. The Best Way to Stick in a Pan The actions you take when the eggs hit the frying pan will determine the size of the sliced ​​egg pieces (curds). Some recipes suggest wrapping the eggs with a wooden spoon as soon as the eggs hit the hot spot. Some direct you to let the eggs begin to set before stirring. In both cases, the second method resumes