3 Ways for Excellent Scrambled Eggs
A single egg contains lots of vitamins and minerals, antioxidants and high-quality protein. The perfect food to kick-start a busy morning!
A fantastic way to eat your eggs in the morning is to make scrambled eggs. Do you know that there are different types of scrambled eggs, each with its own unique appeal?
I recommend you try out the different types and see which you like best. In order to execute this experiment, I had six eggs, two for each of the three scrambled egg dishes, and some margarine, salt and black pepper. I also like to add thyme to scrambled eggs as it gives great extra flavour. Another tip for jazzing up your eggs is to add a sprinkling of Aromat, which adds that special something!
Some people also add milk to their scrambled eggs – there’s nothing wrong with that, but if you want silky soft scrambled eggs, you’ll find some hints below.
The English like their eggs pretty simple. Whisk two eggs in a bowl, and add a pinch of pepper and salt. Place a small pot over a medium heat on the stove. Once it’s warm, add a dollop of or margarine to the pan, allow it to melt, then add the eggs. Use a spatula to gently stir the eggs every five seconds. Once you see golden-yellow folds forming, remove the scrambled eggs from the pan so that the hot pan doesn't continue cooking the eggs.
Like their soft and creamy crème brûlée, the French like their scrambled eggs silky too. In order to do this eggs-periment, you will need a glass bowl and gently boiling water in a small pot. When you cook something inside a bowl using the steam coming from the boiling water, it takes a little longer to cook. This process can be achieved using a contraption called a ‘Bain-Marie’. ‘Bain-Marie’ means water bath in French.
Eggs cook at a very low temperature, but it takes quite a while for these French-style scrambled eggs to come right. Whisk two eggs together in the glass bowl, season with salt and pepper, and place the bowl over the pot of boiling water. Keep whisking every now and then, and after quite some time, it will become a creamy curd ready for eating! The texture is very fine, and almost porridge-like. This is very nice, but it does take long to cook.
This is a quick and easy style of scrambled eggs. Use a pan for this egg experiment, and put it over a medium heat. Put a little salt and pepper into the whisked egg. Add a knob of margarine to the pan, then pour the whisked egg in. Fold the outside edges towards the centre, using a spatula as it curdles, and repeat this over and over. And you’ll end up with delicate scrambled eggs!