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It probably seems a bit silly to be reading a post about learning to make eggs. I mean they are the easiest food to cook, right? I thought so! Who hasn’t been making eggs since they were old enough to stand on a chair by the stove? I know I have been making eggs my whole life. Ever since I was old enough to scramble them in a giant mixing bowl with my dad on the weekend. (His secret was always adding parsley for a touch of color & flavor.) But what I didn’t know, until recently, was that I’ve been cooking them allllll wrong!
Rubbery, over cooked and just not fabulous at all. High heat & quick is NOT the way to get eggs to the table… I know this now, because I read an Oops! article in Cooking Light magazine. It’s number 58 on their list of incorrect cooking techniques. I tried what they suggested and wow, huge difference.
The girls and I eat eggs and toast almost every morning. And on the weekend we eat omelets and bacon with Hubbs. We are one of those families that purchase that “club pack” of 36 eggs. Between breakfast and baking it’s usually gone in about 2 weeks. Great source of protein, you can’t go wrong! Since I am still testing out this technique, I have shared the quoted article for you to read. They explain it so well, I don’t want to take away from that! If you want to check out the other cooking mistakes that made their list, read them here.
Original Article: Cooking Light
Perfect Creamy Eggs
“The definition of perfect scrambled egg differs from person to person and generally has to do with the size of the curd and the degree of wet creaminess, but there is one point on which we can all agree: Nobody wants dry, tough eggs. Cooked correctly, the proteins in an egg form a net, holing in moisture that later steams into light, fluffy curds. But too much heat and time cause the proteins to coil so tightly that the moisture is wrung out.
The Solution: Cook low and slow, moving the eggs constantly in the pan; this maintains the creamy texture. Heat butter in a pan over medium-low heat just until foaming; then add beaten eggs. (You don’t need to add water to your eggs – this needlessly prolongs the process.) Use a wooden spoon to drag uncooked eggs to the center of the pan. Dragging the spoon rather than stirring vigorously, creates medium-sized curds – perfect for light, fluffy eggs. If you like smaller curds, gently break the mixture more. Make sure to remove the pan from the heat when the eggs are still glossy, or slightly under cooked; residual heat will finish cooking them.”
So in the morning, give this technique a try! Even if you don’t prefer it the first time, try it again… It took a few tries before I got used to the new texture, and you can easily change that if you cook it just a tad longer. Completely changed my method of cooking eggs now! So yummy, who knew!
Love this? Tried it? Share your meal photos on my Facebook page, tag them on Instagram & Twitter with #MadeByMeggs or even comment below! I’d love to see what you enjoy! Don’t forget to check out more of what inspires me on Pinterest. xoxo Meggs
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