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Scrambled eggs

The secret of perfectly scrambled egg is slow, gentle cooking.  The lower the heat and the longer the cooking time, the creamier the finished dish will be.  The texture of perfectly scrambled eggs is light and moist, not over-coagulated split or separated.

The basic ingredients for scrambled eggs are beaten eggs, butter and seasonings.  Often milk is added. New and delicious flavors and textures can be created with the addition of other ingredients, such as smoked fish, cooked meat and vegetables.  It is very easy to create your own variations of scrambled eggs as most fish, meat, vegetables,, cheese and dairy products combine well with eggs. 

When scrambling eggs, follow these guidelines.

  • Allow two to three eggs per serve.
  • Add pre-cooked ingredients (eg. fish meat or vegetables) half-way through the cooking so that they heat up with the eggs.
  • Liquid or semi-liquid ingredients (eg cream or vegetable puree) are stirred in cold at the start of the cooking so that they combine with the eggs as they cook.
  • Hot ingredients (eg. fresh cooked garnishes or flavoring ingredients) are added towards the end when the eggs have tarted to thicken.  This prevents uneven cooking of the eggs or an uneven distribution of flavor. 
  • Pre-cook ingredients (eg. fish, meat or vegetables) before they are added, unless they have been cured or smoked.  This is because the temperature required for cooking perfect scrambled eggs is too low to cook raw ingredients. 
  • If cheese is added, it should be grated and added half-way through or towards the end of cooking.
  • Used a heavily bottomed pan that conducts heat uniformly.  
  • Remove from the heat as soon as the eggs are cooked and gently stir in cold butter or cream to arrest the cooking process and enrich the dish.
  • Serve on buttered toast.

Some problems with scrambling eggs.
  • Too dry- cooked too quickly, heat too high, not stirred enough during cooking or pan used not suitable.
  • Too watery - Too much liquid added.



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