Posted on 01/25/2021 8:56:57 AM PST by mylife
Scrambled eggs might be a simple dish but it can be surprisingly hard to get right. Everyone wants a fluffy texture and to avoid the eggs going too rubbery. And one chef says the key is his secret ingredient – mayonnaise. Food scientist Alton Brown says the condiment gives the dish a creamier and more delicious texture.
(Excerpt) Read more at metro.co.uk ...
So ... add more eggs. Got it.
Not much is more glorious than the lowly egg.
In the south, we call this an egg salad sammich!
It makes sense.
I also add just a little dash of turmeric which also helps bring them to a brighter, richer yellow color.
Egg Salad on Sourdough good vittles
Greek eggs!
When cooking eggs, add nothing including no salt. Add whatever after they are cooked
Try the French technique sometime...add a tiny bit of cream or even water to the beaten eggs, keep stirring them constantly over medium heat and DO NOT overcook. Take them off before they’re “done.”
The result is fluffy, creamy, curdy but fully cooked scrambled eggs. I like mine soft, so other folks might not like this.
When I worked in a restaurant, I used the usual high-heat technique. Heat the pan hot (not super hot, no smoking oil or brown butter!), add the egg mixture so it thinly covers the pan and then use a plastic spatula to keep scraping and turning it on itself until it looks right, which will only take a short time. That is, it shouldn’t be too done, since it will continue to cook for some seconds while you’re taking it out of the pan and even afterwards.
That’s one of the reasons people have hard, dry eggs: they take them out of the pan too late.
I spread mayo instead of butter on the bread when making grilled cheese for extra flavor!
As opposed to greasy eggs.
Mayonnaise has eggs in it so I guess you're basically adding eggs to eggs.
I once took some of the egg whites and whipped them up and then added that to the scrambled eggs. It worked, but it was just too much work to do each time.
The best advice I've seen is to fully scramble the eggs, put lots of butter in the pan on medium heat, and slowly cook the eggs while constantly stirring/mixing them. That way they cook slowly and evenly and you can stop cooking as soon as they are at your preferred level of moistness.
Everyone? Not I.
Mayonnaise is just oil and eggs, so adding mayo to your scrambled eggs is just adding more eggs, and a bit of oil.
I agree with cream, have done this since I was a child.
I’m really not a mayo fan. I’ll eat it in coleslaw or potato salad, but generally try to avoid it on sandwiches, burgers, etc.
Box without key, hinge, or lid.
Yet inside golden treasure is hid.
Egggggssss. My Precious.
Ever since I learned to start with a cold pan over medium heat with lots of butter and constantly stir and fold as it comes up to temperature until you get the perfect scrambled eggs, nothing else compares.
Creamy perfection.
There is a restaurant in LA called Eggslut (not a fan of the name) that cooks it this way.
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