It is a classic that, unfortunately, is not make it not so easy as you might think. Many even make the same errors in the scrambled eggs roast.
A hearty Breakfast with fresh scrambled eggs for Sunday, but also on all other days, the egg dish for a quick Treat. Simply, however, is not.
you have to consider some things if you want to end up with a fluffy, creamy scrambled eggs on the plate.
scrambled eggs in the bowl
You can see again and again, such as in Restaurants or on the stove at home, the beaten eggs directly into the pan and stirred. Not but it is possible to mix the eggs thoroughly, and so all ends in an uneven mass. Beat the eggs for a Portion of most of two to three eggs – first of all, take in a bowl. But be careful, crack them on the edge, otherwise a piece of shell ends up quickly.
Now hit the eggs thoroughly to , until a homogeneous paste is formed with many air bubbles. Which tool you use is up to you. You can take a fork , but also whisk and even a mixer . Season the mixture with salt and optionally pepper and other spices and herbs of your choice. You can also give it a shot milk or even cream .
As an intermediate step, you can pour the Egg through a fine sieve. What you will learn here.
Also interesting: This ingredient should never be in the eggs – but many do it.
scrambled eggs in the hot pan
When it comes to the pan, make a lot of the first error. Let them get hot before adding the eggs. the Make it better: Set the pan on the stove and add some Butter. To melt when the Butter just starts, but not quite liquid, you can pour the scrambled eggs already. You can cook the Whole thing then slowly on a medium heat .
you Stir not wild in the pan. The scrambled eggs takes time and a steady Hand. Simply slide the Bush hammered Egg from the outside in the middle . It may take up to eight minutes , until the scrambled egg is fully cooked, and here is the error that corrupts each scrambled eggs:
scrambled eggs not to long roast
Wait in any case until the scrambled egg is completely and tightly. You take it out of the pan, if it is still squishy, but not liquid . The Egg is so hot, that it developed on the plate nachgart and so its perfect consistency. Leave it too long in the hot pan, it only dry and tough as rubber . You will notice the difference.
also read: celebrity chef reveals the secret ingredient for scrambled eggs that will amaze you.
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