How to master scrambled eggs: Tips for creamy perfection
Scrambled eggs are one of the most popular breakfast choices. It is also one of the few dishes for which everyone seems to have their own recipe. Some people prefer well-set eggs, while others enjoy them with runny yolks. Then some like to add various extras: bacon, ham, or maybe cheddar? However, I have yet to meet someone who likes dry scrambled eggs.
27 November 2024 08:09
Even when well-fried, successful scrambled eggs should retain their natural creamy taste. Of course, there are certain ways to enhance those sensory experiences. But all of this effort is wasted if you serve scrambled eggs directly in the frying pan they were cooked in. It might appear nice and rustic, but unfortunately, it undermines all your effort.
Why do scrambled eggs turn out dry?
It seems like such a simple task, yet preparing perfect scrambled eggs is quite an art. Achieving consistency is even more challenging, which is why results can vary each time. This is because eggs are very sensitive to temperature fluctuations.
Frying eggs for a prolonged period at a high temperature causes them to set more. Conversely, too low a temperature results in a runny scrambled egg consistency.
How to prevent scrambled eggs from becoming dry?
The easiest way to make creamy scrambled eggs is to fry them in butter. However, you must remember that this type of fat has a low smoke point – about 100 degrees Celsius – so you need to be careful not to turn the hob up too high.
A safer choice is clarified butter, which remains stable up to 250 degrees Celsius. To further enhance scrambled eggs' creaminess even further, you can add cream or mascarpone cheese.
How to serve scrambled eggs?
The simplest method is to transfer scrambled eggs onto plates at room temperature and serve them immediately after cooking. This straightforward method yields the most favourable results.
Do not heat the plates in the oven to maintain the dish's temperature for longer. This approach might work in a restaurant for serving main dishes, but not at home. On a hot plate, just like on a hot frying pan, the eggs will continue to set more and more.
