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Scrambled Eggs
Now let’s talk about scrambled eggs. So simple even a child can quickly master the basic technique, there are as many ways of scrambling eggs as there are people. Some add milk, water, or cream. Some prefer large chunks of egg, while others like their curds small. Some whisk the eggs in a bowl first, and others merely stir the eggs in the pan. Some like their eggs “wet”—less cooked—while others prefer them “dry”—cooked until the eggs are no longer runny. Some people salt the eggs as they’re being whisked; others salt them after they’re cooked. And many an omelet started with good intentions invariably ends up being scrambled by the time it reaches the plate.
There’s no right or wrong way to scramble eggs. It’s all about your personal preference, so experiment until you find that sweet spot. Make sure to cook “low and slow” for moist, soft, and creamy scrambled eggs. Add milk or water if you like, but I don’t add any liquid to my eggs. According to Martha Stewart, if your eggs are fresh enough you shouldn’t need to add anything. And if it’s good enough for Martha, it’s good enough for me!
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To Salt or Not to Salt, That Is the Question . . .
A bit of science is involved when it comes to eggs. Salt changes the proteins and weakens their bond, so salting your eggs before cooking will make them softer. And salting eggs while they’re cooking will cause them to lose moisture, or “weep,” and dry out. So if soft or dry eggs isn’t your thing, you’ll need to wait until after your eggs are cooked to salt them.
For fluffy, medium-sized curds and a silky, custardy texture, I swear by the following method of scrambling eggs. Scrambled eggs are perfect for a quick, easy meal, and for teaching kids to cook.
How to Scramble Eggs
1. In a small bowl whisk 2 to 3 eggs until they’re frothy. Or crack 2 eggs into a pintsize Mason jar, screw on the lid, and shake the jar vigorously for at least 30 seconds until the eggs are foamy. The addition of air into the eggs results in fluffy eggs, and
Basic Egg-Cooking Techniques 31
