Tip of the Week: How to Make Creamy Scrambled Eggs
A good plate of scrambled eggs is a thing of beauty. When done right, scrambled eggs are a real delight, warm, softly set, and seasoned just right.
While making creamy scrambled eggs shouldn't be too difficult, most people tend to get it wrong by overthinking it. One of the best tricks to getting a perfect set on your scramble is to avoid adding any liquids to your beaten eggs including milk, water and even cream.
While it might make sense to add fluids to your scramble in order to keep everything nice and runny, liquids will only complicate things further. Liquids like milk have a considerably high water content which will not immediately evaporate as soon as the eggs set. Adding milk to beaten eggs will only lead to a plate of split scrambled eggs, the liquid of the milk separating from the eggs as soon as they begin coagulating or cooking.
If you'd like to boost the creaminess of your eggs, add a pat or two of softened butter to the mix instead. Butter has low water content and a high fat content, which will lend your scrambled eggs a silky, glossy finish. If you really do want to add cream to your eggs, though, you can add it towards the end of the cooking process, so the cream won't split.
Scrambled eggs will go perfectly with these tasty recipes:
Tocinokatsu with Cheese Scrambled Eggs
Malou Fores' Goat and Pork Tapa with Ensalada
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