Scrambled Eggs

Chef Husband pulled together a quick breakfast this morning, by making scrambled eggs. As I watched, I learned a few techniques.
Take the pan off the burner: I noticed the pan full of liquid eggs, whisked with a bit of milk, was cooking off of the burner. He advised that the pan had started to become too hot and the oil was starting to smoke, so he removed it, before adding the eggs, so that it would cool to the correct temp. Hence, don’t leave it on the burner and just reduce the flame, risking the pan staying too hot.
Hold your light colored seasoning high: You can see pepper when it is added to a dish, but with salt, not so well. Instead of holding the shaker down low over the food, hold it up high, about 18 inches, so you can see the amount of seasoning coming out of the shaker.
When there’s no shaker top: Sometimes your seasonings are missing their shaker top. The solution is to pour a small amount of your seasoning into the cap and shake/tap it gently from the cap. Never pour straight from the bottle or you may end up with more seasoning than you bargained for. Chef Husband used this technique with some granulated garlic.
Gently pull your eggs to the center of the pan: Chef Husband starts his scrambled eggs over a medium-high heat, but then takes the burner down to low to slowly cook the eggs. As the eggs cook, he slides the spatula under the outside cooked egg and pulls it toward the center, allowing the still raw eggs to flow out to the edge, working his way around the pan.
Use a lid to finish: Once the eggs are done, you can then add your cheese and simply place the lid on the pan to hold the heat and melt the cheese.

And those rolls, yup, I made those. But that’s a whole other story.

Until next time…

Culinarily Yours, 

Mrs. Chef (Christa)
READ YESTERDAY: 
Investigating Boiled Peanuts
 

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