The perfect scrambled eggs...

Keeper said:
yeah but with toast? dry toast is awful!
Click to expand...

It has egg on it. No need for butter...

Ekstasis said:
@DJ, about the pot with water, could you elaborate on that pls? How much water and how hot is "barely simmering"? If I boil water in kettle and use that would the egg cook too fast?
Click to expand...

The water should never touch the bottom of the vessel you're placing above it, and barely simmering means to be holding a very slow boil - you don't want a rapid boil...
 
Nice idea with the sherry vinegar. I like creamy eggs. Rubbery eggs leaking water can stay in the boarding school kitchen.
 
DJ... said:
The water should never touch the bottom of the vessel you're placing above it, and barely simmering means to be holding a very slow boil - you don't want a rapid boil...
Click to expand...
Thx, I've got it. Then the salt - would it not be better to add the salt afterwards? I find that when making scramble eggs the conventional way, adding salt while cooking tends to make the egg watery. Not the case with your method?
 
Ekstasis said:
Thx, I've got it. Then the salt - would it not be better to add the salt afterwards? I find that when making scramble eggs the conventional way, adding salt while cooking tends to make the egg watery. Not the case with your method?
Click to expand...

Fallacy because people assume salt draws out moisture. It's not the salt making your eggs watery, and my way won't result in water eggs. That's why I posted pics...
 
DJ... said:
Fallacy because people assume salt draws out moisture. It's not the salt making your eggs watery, and my way won't result in water eggs. That's why I posted pics...
Click to expand...
Ok. BTW it does look very nice indeed. Regarding the watery eggs; it doesn't always come out watery, sometimes very nice and creamy (maybe not as creamy as in this method though). Could it be that I'm scrambling the egg with too much heat that it comes out watery?

I see some sweet basil and ground pepper on those eggs..nomnom
 
Ekstasis said:
Ok. BTW it does look very nice indeed. Regarding the watery eggs; it doesn't always come out watery, sometimes very nice and creamy (maybe not as creamy as in this method though). Could it be that I'm scrambling the egg with too much heat that it comes out watery?

I see some sweet basil and ground pepper on those eggs..nomnom
Click to expand...

Yes, high heats will separate the emulsion you're trying to form. And no sweet basil or black pepper in my version...
 
DJ... said:
They take time. Low and slow is the key, and the only way to achieve that is over a double-boiler. Sounds like effort but for a once in a while treat it's really delicious - you will be shocked by the creamy texture and just how different (in a good way) they are from traditional scrambled eggs in a pan.

4 eggs
Splash of milk
Salt (to season)
Splash of sherry vinegar (to season)

That's it. Mix all of the ingredients (except for the vinegar) in a metal bowl and then place that bowl over a pot of barely simmering water. Now stir with a spatula to ensure it doesn't catch whatsoever on the bottom. This goes against the grain of how you probably know to make scrambled eggs, but is the key. It will take about 20 minutes altogether and won't appear to be doing much at first, but what's really happening here is as you agitate the eggs, their protein bonds line up which help to create the awesome texture you'll taste later.

Don't give up now and stop. Carry on stirring.

They will start to thicken up like a custard and this is exactly what you're after. Continue to stir until the eggs coagulate as per my picture. Season with sherry vinegar (which helps to cut down on salt and is an awesome seasoning agent) and spread over toast.
Click to expand...

Thanks will give this method a try. Seems like my favorite texture are guaranteed by this method.
 
Try them plain first, then start experimenting if you like. Understand the base flavour and texture...
 
That looks delicious!! Have to try.

Does the bowl have to be metal btw?
 
mikaME said:
That looks delicious!! Have to try.

Does the bowl have to be metal btw?
Click to expand...

Yes, for efficient heat conduction. I suppose you could use heat-resistant plastics but they're heat resistant because they are awful conductors of heat. You want the heat to be evenly conducted throughout the base of the bowl...
 
DJ... said:
Try them plain first, then start experimenting if you like. Understand the base flavour and texture...
Click to expand...

Goan scrambled eggs are lovely if you like a bit of spice. Fry some onions and finely sliced chillies to begin with and then add the eggs and follow the normal procedure for scrambling. Yummy!
 
Looks unappetising.. I prefer my scrambled eggs done on a high heat, beat eggs and continue to beat in the pan for 5 secs... done.
 
Aqua_lung said:
Looks unappetising.. I prefer my scrambled eggs done on a high heat, beat eggs and continue to beat in the pan for 5 secs... done.
Click to expand...

DJ.. will disapprove ...

You don't want the Godfather on your case. He'll whack your ass.

Gastronomy and cuisine are serious business.

4211543-very-serious-chef-holding-two-cooking-knives-in-a-challenging-position.jpg
 
Last edited by a moderator:
I'm also not a funny of liquidy scrambled eggs. I prefer mine to be fluffy but more solid.
 
I tried this out this morning, I didn't quite get it right for a couple of reasons:

  • I think my water was too hot so the bowl got hotter quicker than expected
  • I used a double boiler which does not have a curved bottom, but a flat stepped base

This resulted in some sticking.

However, the overall result was still pretty smooth with a nice creamy texture and was firm not runny.

The wife quite enjoyed them as well.

I'll definitely give it a second shot
 
DJ... said:
Why does it need butter? I hardly ever eat a sandwich with butter/margarine - it's a spread, just like everything else we put on bread. Putting butter on bread is just a habit that I never quite understood...
Click to expand...

I eat butter/marg if someone else made the toast and added it with whatever toping.... Reluctantly.

I do not appreciate the taste much. And the texture.... It is similar to, whaI would image, semi-congealed snot would feel like when stuck in the top of your mouth :sick:
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X