posted on Jul, 16 2004 @ 10:33 AM
eggs are not eggs my friends!
no sir. eggs do not cook up the same way and they dont taste the same way.
now anyway can up a pan and cook eggs but thats not REAL cooking.
eggs are made of proteins, we all know this BUT. when you scramble them these proteins get mixed up and when they cook, they bunch up and STICK to
anything they touch, namely trhe pan. this is because the proteins work their ways into the tiny crevices you cant see and this is why they stick to
the pan, even non stick!
now the secret to good scrambled eggs is "tempering". you simply do not just heat a pan up and start cooking scrambled eggs. no way! turn the
heat down low! lower than you normally cook them. then heat up a couple tablespoons of butter in the pan and make sure it coats the entire pan. now
take as many eggs as you want and beat the snot out of them. you dont have to add milk or anything of the sort but you can if you want.
then pour those eggs into the pan. now before they have a chance to turn into an ommlette goen terribly awry (if you turned the heat up too high, and
you will know) move the eggs around with a spatula, a silicone spatula made for high heat. an scrape and move those eggs around. dont stop! keep
doing this. eventually you will see the eggs forming SMALL curds. keep cooking until they are almost done then put them on a plate (they will cook a
little more after you remove them from the pan. you will see this small curd mass of egg and think "ok what was the point of this?". take a bite
and see for yourself. you will notice the eggs are not foamy/rubbery. they are creamy in texture as well as taste. they are moist, small in curd
and are almost velvety in texture and taste (provided you cooked them correctly)
then you will see why cooking scrambled eggs slowly beats cooking them quickly.
this technique is almost similar to making a custard except it is done in a double boiler but cooking them at a low temperature will produce a small
velvety curd that will make your taste buds sing.