Monday, April 10, 2017

Scrambled Eggs

Apparently, I didn't know how to scrambled eggs. Yeah, seriously!!!

Last week, I watched The Kitchen on Foods Network. Chef Zakarian taught a lesson on how to properly scramble some eggs. He showed a bowl of "incorrectly" scrambled eggs and... hmmm... that could have been my scrambled eggs.

His basic tip was low heat and slow. He added a lot of dairy (butter and sour cream). Two ingredients that I don't often have at home because... well, we don't eat cow's products. I didn't even bother to find substitutes for them though. I mean, scrambled eggs should just be scrambled eggs, right?

I tested Chef Zakarian's proper scrambled eggs technique, using a wok instead of a pot. The thing is... all of my nonstick pans are no longer nonstick, so I have been using a wok for pretty much everything. So use whatever you can get your hands on... a pot or a pan. Just make sure it is big enough to accommodate the amount of eggs you want to scramble.

So I thought the proper scrambled eggs' texture was rather creamy... reminded me of a thick pastry cream. Brek didn't like it. He preferred firm texture. But Camden luved it. So you see... there is no such thing as THE proper scramble eggs. However, I do like the low heat and slow cooking method. For some reasons, the eggs didn't turn out gamey. Since Brek prefers firm texture, I cook the eggs a little longer. Easy peasy for my two food critics.

Even though I suggested sea salt, ground black pepper, and fine chopped herbs to taste, I don't add sea salt to my scrambled eggs. Just because we eat so much salt else where, especially snacking on sea salt chips. Mine usually has ground black pepper and herbs to my scrambled eggs. Brek has his scrambled eggs with only ground black peppers, and Camden prefers them naked. Still easy peasy!!!

Scrambled Eggs
make as many as you like
inspired by Chef Zakarian's The Proper Scrambled Eggs

as many eggs as you like
1/2 Tablespoon cooking oil
sea salt, ground black pepper, and/or finely chopped herbs to serve (optional)
  1. Heat a pan, a pot, or a wok in a very low heat.
  2. Drizzle a little bit of oil, about 1/2 tablespoon.
  3. In a bowl, whisk the eggs until smooth, about 30 to 60 seconds.
  4. Add the eggs into the pan. If the pan sizzles, turn down the heat.
  5. If using a whisk, continuously whisk the egg mixture until creamy. If using a spatula, continuously bring the partially cooked eggs from the edge to the center then turn once.
  6. Plate the scrambled eggs then add salt, ground black pepper, and/or herbs to taste. Serve them next to your fabulous breakfast options such as a slice of sour dough bread, hash brown, and BACONS!!!
Allergy Info: Scrambled eggs are free from everything except eggs. If you cannot have chicken eggs, see if you can tolerant duck or quail eggs. They both are available at the Asian groceries.

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