The scrambled eggs in the OP are perfect.
Now they just need toast, rashers, beans, hash browns, tomatoes and proper sausages.
And a pot of proper tea.
The scrambled eggs in the OP are perfect.
Now they just need toast, rashers, beans, hash browns, tomatoes and proper sausages.
And a pot of proper tea.
Using milk in scrambled eggs is not a good idea.
As the pan heats up, the milk just breaks down and leaves a watery residue which damages the flavour of the scrambled eggs - and will leave your toast very soggy!
Strangely enough it's best to use a little bit of water before you hard whisk the eggs (and don't do that until a few seconds before you add the eggs to the pan) then a knob of butter in the pan until it starts going a little bit brown.
VERY low heat, gently stir the curds, take off the heat a few times to let it rest, then return.
Patrick
^ Interesting theory.
Sorry - my mistake, skipped a step!
You should add the knob of butter to the slowly heated pan and wait until it is almost caramelised before adding your freshly whisked eggs and with splash of water (typically half an eggshell of water for each 3 eggs but it depends on how rich you want the result to be!).
Seriously though - don't use milk.
Patrick
Can go one better than that by picking up and shaking a live chicken.
Dig in!
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