Scrambled Egg

by: Michelle S. Nojadera

Breakfast is one of the most exciting meal in a day, because this is the first meal for us. The only recipe and food that comes in our mind every breakfast is egg.

Let us know about scrambled eggs.

The eggs

Freshness matters. The older an egg is, the more its taste and appearance suffer. You must also see the expiration date of the product. Furthermore, once the egg is out of the shell, there are visual clues to its age, says Linda Braun, consumer services director for the American Egg Board. As an egg ages, the white becomes thinner, the yolk becomes pale and flat, and the yolk membrane becomes weaker.

Also, a fresh egg will have a firm, rounded appearance when cracked into the bowl; an older egg will spread out.

As for type of egg, Roux suggests buying brown or white (the color is determined by the breed of chicken) organic and free-range eggs. Proponents of organic and free-range eggs say they have more flavor, brighter yolks and an overall better taste.

Eggs at room temperature or taken directly from the refrigerator work equally well. It is still fresh.

The scrambling

Some people prefer to beat their eggs in a bowl. Others opt to do it right in the skillet, cracking the egg directly into the pan and using a fork or whisk to beat it as it cooks. Each technique produces different results.

Eggs beaten in a bowl will tend to be fluffier than those scrambled in the pan.It is important to whip eggs in vertical circular motion, which injects air.

According to Chris Kimball, publisher of Cook’s illustrated magazine, use a fork to beat the eggs until they are uniformly yellow

Additions

You can add Liquid additives like water, milk or heavy cream. Solids like, Meats and vegetables also should be chopped into small pieces so they distribute evenly through the eggs. Add them while beating the eggs in the bowl. Salt and pepper can be added during beating. When adding solids, such as meat or vegetables, be sure to fully cook them first. Because scrambled eggs cook very quickly, most vegetables won’t have time to become tender in the pan. And meats likely will be undercooked and unsafe to eat.

Skillet and heat

Most cooks recommend an 8-inch nonstick skillet for up to three eggs, and a 10-inch skillet for more. Nonstick coatings make it easier to move the egg around in the pan and allow you to use fats (such as butter or oil) solely for flavor enhancement.

If you don’t have a nonstick skillet, coat your pan with cooking spray before adding butter.

And it’s best to avoid overcooked eggs. When overheated, naturally occurring iron and sulfur in the eggs come together in a chemical reaction. This isn’t pretty. Not only does it produce dry, rubbery eggs. They also can turn green.

Method

Once the eggs hit the pan, keep them moving.

For large curds, let the eggs sit in the hot pan for a short time before you begin stirring. Whatever your technique, it’s best to remove the pan from the heat just before the eggs reach the desired consistency. Residual heat will continue cooking them for a short time.

Whatever recipe you have in your egg, the best recipe for that is your love of cooking. Smile and love the way you cook. It will taste a very delicious egg as ever.