Do You Have Your Secrets for Making Heavenly Eggs?
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Many of us enjoy dishes made with eggs. And what a variety is out there! Scrambled eggs, pouched eggs, over-easy eggs, omelette muffins and a ton of other recipes that use eggs as an essential ingredient!
I’ve seen and tasted a multitude of scrambled eggs recipes. We have many small local restaurants that prepare scrambled eggs with their own “twist” and “secret” garnishing.
Here are a few tricks and pieces of information you may never knew that could add more flavor and taste to your scrambled eggs recipes!
Do I Add Milk to My Scrambled Eggs?
For a long time I’ve been adding a few spoonfuls of milk to my scrambled eggs. That’s what I’ve seen my mom did all her life.
Here’s what they say now.
Any cream or milk product would contribute more dryness to your scrambled eggs dishes! The milk dilutes the taste of the eggs and by thinning the egg mass, eggs tend to be overcooked, i.e., turn out dryer than when cooked without any milk.
Depending how much milk you add, the texture of scrambled eggs could turn out to be a bit rubbery.
What it is recommended for any scrambled eggs dish ===> Add salt and pepper or your own spices and cook eggs in a small amount of butter.
If you are like me – have been adding some milk or cream to your scrambled eggs dish – let’s try to go without any of that and taste the difference!
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Daily Secrets in Cooking Scrambled Eggs. #HeartThis #CookingTips #AMCoffee https://t.co/NAZ0NegavN pic.twitter.com/0ZjOn4fV6v
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What is your best loved EGGS RECIPE for the weekend and a weekday?
Please leave your RECIPES here in comments!
I like my eggs very simple. Farm Fresh Eggs, Scrambled, with some sea salt and a little crushed black pepper.
Nothing fancy here. Yummy. .
What is that in the picture? It looks good and I want to try it! LOL.
Here are the tips from the chefs who do eggs daily!
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More Fillings or Less?
When making scrambled eggs or omelette, it is recommended to put less fillings into the egg mixture. The less, the merrier.
Obviously, you can put as many as you wish, but from the point of view of Egg specialists out there, the eggs would be made closer to perfection with less ingredients.
Also, mind this TIP:
• Place your ingredients into the egg mixture when the base looks moist but does not jiggle.
This way, you will secure the structure of the white part of the egg before it will take on additional flavors from the added ingredients.
Know Your Curds!
Scrambled egg-eaters fall into one of two camps: big curd lovers, and small curd enthusiasts.
For large, creamy curds, use a sweeping motion with the spatula, covering as much surface area as possible as you cook the eggs.
For a smaller, finer curd, use small, rapid circles. Some chefs who vigorously whisk eggs in the pan for a mousse-like texture.
Add-Ons
What I gathered from reading a lot of books and online articles is the following thread of thought when it comes adding additional ingredients into the scrambled eggs.
1. Add Tender Herbs
Use herbs parsley, chervil, tarragon, dill, and chives, and sprinkle them on just before your delicious indulgence.
2. Seasoning
Do salt and a lot of pepper just before you take the scrambled eggs off the griddle. It is not a good way to start your seasoning in the beginning. Chefs never do it! SALT draws moisture out of the eggs and can make them dry – that is the WHY behind this principle.
3. Cheeses
Chefs prefer using shredded or crumbled cheeses over the scramble: cheddar, goat and feta cheeses. Add cheeses only AFTER you have removed the scramble from the heat!
Test this Scrambled Eggs with your heavenly salsa, guacamole and all!
I find that adding milk to scrambled eggs makes them lighter and fluffier. I don’t like to do it for omelettes because they break apart too easily afterwards. Key is not to overcook them as they tend to continuing cooking for a while after you take them out of the pan. My 2 cents for what it’s worth.