Scrambled eggs are a dish that can be easily prepared for breakfast or dinner and get a dose of healthy proteins and fats.
But there are also some nuances in its production that you need to remember.
The first of these is the eggs themselves. They should be as fresh and large as possible, and before cooking it is better to let the required number of eggs warm up at room temperature for about a quarter of an hour.
Pouring cold eggs straight from the fridge onto a hot frying pan means getting a generally unappetizing consistency: the edges of the dish will become dry, while the yolk will not have time to fry and will remain runny.
Nuance number two is the type of frying pan. The best solution would be a frying pan with a non-stick ceramic coating, but if you don’t have one or it’s occupied by another dish, then feel free to get out the cast iron version.
Before adding the eggs, you will need to heat it up well by pouring oil into the bottom, and only then pour the product itself in. The same should be done if we are talking about a stainless steel frying pan.
The third nuance is not to overcook the eggs. The frying pan should not be hot, and after placing the eggs on it, it is better to reduce the temperature of the stove.
Medium heat is useful for making the scrambled eggs more elastic, while low heat can be used to prepare a dish with a rather pleasant, not tough consistency of whites and yolks.
If you are concerned about salmonella contamination, you can keep the eggs on low heat for a few extra minutes, but watch for changes in their appearance and texture.
A firm yolk will result if you fry the egg for about two minutes, and a soft yolk will result if you fry it for a minute on one side and about 30 seconds on the other.
Nuance number four is the type of oil you use to cook the fried eggs.
Is there a difference? Yes: frying eggs in butter will give you a tender dish with a fairly soft consistency, since this oil releases a lot of moisture when heated. Tired of traditional sunflower oil?
Try using olive oil. And if you want to make healthy scrambled eggs, you can use coconut oil for frying.
The fifth nuance - many often use the side of the frying pan or a knife when breaking eggs. This is not the best solution, because in the first case the egg may leak onto the stove, and in the second case small shell particles will get into the contents. What should you do?
The best way is to carefully break the eggs on the surface of a cutting board, creating a small crack on the surface of the product, and then pour the whites and yolks into a bowl. If any pieces of shell get into the liquid eggs, they can be easily removed by wetting your fingers with water.
Nuance number six - so that the scrambled eggs are not bland and banal, but acquire new flavors and become even healthier, do not be afraid to add herbs and spices to them. Dried herbs can be sprinkled on both the already cooked scrambled eggs and the dish that is merrily sizzling in the frying pan.
A sprig of fresh rosemary will help flavor the oil you're frying the eggs in: place it in the frying pan, right in the heating oil, and wait a minute or two. Then you can take it out and start frying the eggs.
And the last nuance - you can make scrambled eggs tastier by choosing high-quality salt.
Of course, no one forbids table salt, but the finished scrambled eggs will taste much more interesting if you add finely ground sea salt to them or even take pink Himalayan salt. These varieties contain more microelements, which will make the scrambled eggs taste more interesting.
Previously, they gave advice on how to bake pies so that they don’t burn .
