Making your perfectly scrambled eggs.
Scrambled eggs. Don’t we just love them? That special feeling of a relaxed and pleasurable breakfast is hard to beat.
And because it’s so popular there is a host of opinion about the best how-to-make-them. So here is a summary.
The professional opinion supports the idea of least is best. The less ingredients the better. By less the professionals mean two: Eggs and salt (Jamie Oliver. Wikipedia as at 26 December 2015. Alison Spiegel at Huffington Post), or eggs and butter (Sir Ian McKellen. Bon Appétite). Eggs and water (Shawn MacLeod at Saladmaster.com).
My personal opinion is that butter is best for cooking scrambled eggs. Freshly ground black pepper and some tumeric adds both taste and colour. Salt remains optional.
The subject of adding milk gets people frothing. In a nutshell, Alison Spiegel tells us that milk dilutes and diminishes the flavour. If you are a fan of using some milk, make sure you use about a tablespoon or slightly more of milk per egg. Say up to three tablespoons full for two eggs. Too much milk creates too much fluid and affects the ability of the egg to set into an attractive scrambled consistency. I find one to two tablespoons full per egg works fine. It takes a few lunches to figure out what suits you!!
And best consistency is acquired with a delicate stir using a wooden spoon, or a fork, as the eggs begin to set. Turn the heat to very low, or off altogether, as the setting starts. Gas gives you great control. If you are on electric, remove the pan from the heat as the setting starts and judge it as you go.
How much is a tablespoon? Anywhere between 15mls or 1/2 a fluid ounce in the UK to 25mls or 1.7 tablespoons in the USA (just round that up to 2 tablespoons full!!!). A tablespoon size does vary between countries as well as periods. Edwardian tablespoons were bigger than ours!! Start with one tablespoon (of whatever size) of milk per egg and adjust upwards!!
Sir Ian McKellen’s Scrambled Eggs at the Daily Mail