How can I make really good scrambled eggs?
How to make the best scrambled egg is a thing of some claim. Some believe that the best eggs include secret ingredients, added to help them fluff or provide them with another pinch of taste. Others believe that the best are eggs, but cook to perfection by watching several simple rules, such as it is very thoroughly defeated by eggs and gently move them in the pan.
In their most basic, mixed eggs are simply egg yolks and white eggs loser together and fried in a pan of some kind. Some people add cream, vegetable or meat supplies, milk, oil or water while they are still liquid and saffron, pepper, salt, pepper, cheese and vegetables or meat while boiling. They can be prepared in a cast iron pan, grate, pan or simple, non -stick pan. Whatever else is approaching omelette or some special eggs. However, there is plenty of space to improve and do the right or incorrectly in the purist vision.
Probably one of the most important and underestimated parts of the production of great mixed eggs is beating them well. After all, the air is what this egg makes light and fluffy, and although people try to pretend with milk or butter, they really need nothing but the right beating technique. The eggs should be beaten in a bowl under an inclined angle, so that it whisks from the bottom up, rather than mix around the edge of the bowl. They should be beaten until they are in the entire color and relatively voltage, which usually lasts about two minutes. The surprise of eggs reveals proteins and creates firmly wrapped mixed eggs.
Many people actually encourage the introduction of raw eggs into the blender to obtain texture. If you use a blender, it is a good idea not to mix them for more than 20 to 25 seconds, otherwise they can start to crumble. It can also be used an electric blender and should be set somewhere in the middle, roughly the same speed as manualwhisk.
If you go to a large, fluffy egg, it is good to let them sit for a few seconds, when you pour them into the pan before inserting them into the pan with a wooden spoon. As soon as they begin to set, they should be pushed towards the center and the pelvis should be slightly inclined so that the rice bits are quickly brought into contact with the pelvis.
Even in a relatively purist perspective, many people believe that some butter should be used in the pan, some salt should be used to plug the eggs and some low -fat milk should be used in the mixture. Generally, chefs recommend about 1 teaspoon (4.9 ml) milk for each egg used, dash of salt for every two eggs and 1 tablespoon (14.2 g) butter for about and a dozen eggs.