How to make perfect scrambled eggs
In informal polls we occasionally conduct, scrambled eggs rank high as a favourite way to eat eggs. Add to that the strong affinity people have for the way they personally like to cook or eat scrambled eggs and you'd be wise to take this method of cooking eggs rather seriously.
Of course I'm kidding!
Scrambling is a truly a 'no-brainer' way of cooking eggs. It's fast, and certainly not a difficult cooking technique to master. Yes, you can overcook the eggs until they're rubbery or, worse yet, burnt (!), but if you pay attention to what you're doing, you should be able to turn out a plate of delicious scrambled eggs with minimal effort.
Be prepared to make a few decisions along the way:
* How many eggs should you scramble per person?
* How cooked do you want the scrambled eggs to be (creamy vs well-cooked)?
* Do you want eat the eggs plain or with something added (e.g. cheese, veggies, ham)?
* Will you eat them with toast...or ketchup...or perhaps salsa?
The decisions really do become serious! Not!
If you want to finesse your scrambling technique, below is the method we suggest at Egg Farmers of Ontario. You can also click through The Secret to Perfect Scrambled Eggs directions and images posted by delish.com.
The comments that follow delish.com's technique are well worth a read as well. Seems people are rather particular about how they like to enjoy their scrambled eggs! Which is why it's a good thing scrambling is an easy way to cook eggs that anyone can master.
To make Basic Scrambled Eggs - For one serving, whisk together 2 to 3 eggs, 2 tablespoons (30 mL) milk, and salt and pepper to taste. Heat a small non-stick skillet over medium-high heat until hot enough to sizzle a drop of water. Melt a little butter or margarine in the skillet or spray with cooking spray. Pour in the egg mixture and immediately reduce heat to medium-low. As the mixture begins to set, gently move a spatula or flipper across the bottom and sides of the skillet to form large, soft curds. Cook until the eggs are thickened and no visible liquid egg remains.