How to Make Perfect Fluffy Scrambled Eggs on the Stove 0

How to Make Perfect Fluffy Scrambled Eggs on the Stove

by Jacqueline Samaroo

How to make delicious scrambled eggs perfectly every time

Eggs are amazing! Sometimes referred to as a complete food, they certainly are very nutritious and are perhaps the best way to get cheap, high-quality protein into your diet. Versatile eggs can be prepared in a myriad of tasty ways but scrambled eggs seem to hold a special place in most persons’ hearts (and on their plates). Besides, we all know how to make them, right?

Apart from putting the kettle on to boil, scrambled eggs tend to be the first thing we learn to prepare on the stove. They are simple and easy to make, plus they’re kind of hard to do wrong and generally turn out okay.

If you want to end up with light, fluffy, moist and yummy scrambled eggs, however, there’s much more to it than just “break, beat, pour, stir and serve”. Here are a few handy tips and instructions for making perfect scrambled eggs on the stove.

The Eggs

The best advice when you are poaching eggs is “the fresher, the better”. For scrambling eggs, however, the general consensus seems to be that it’s the method of egg production that matters. So skipping the “farm fresh” aka “caged” variety and going for eggs that at least say “free range” is usually recommended. Why?
With “free range”, “organic” or “pastured” eggs you are said to get brighter yolks which give you scrambled eggs with a much more appealing color. Also, these eggs normally have much more natural flavor.

The Temperature

“Low and slow” is the way to go when scrambling eggs. Set your burner anywhere from medium to low, as high temperatures will cook the eggs too quickly, causing them to become dry and rubbery.
Another temperature suggestion to bear in mind is to remove the pan with the eggs from the heat when they look almost done. Heat remaining in the pan and in the eggs will continue to cook them without them being overdone.

The Pan

If you’ve ever had the “joy” of scrubbing stuck-on scrambled eggs from the bottom of a pan, then you’ll understand the importance of this section! Scrambled eggs glued to a pan, such as a cast iron one, are notoriously difficult to remove and can be quite frustrating, indeed.
So, what type of pan do you need? Non-stick, of course! Some scrambled eggs connoisseurs will tell you that with a really good, high-quality, non-stick pan, you can simply skip the next section of this article.
Furthermore, using a wooden or silicone spatula will not only protect your non-stick pan but will make clean-up afterwards easier, as well.


The Grease

A little butter, oil or cooking spray is normally added to the pan to warm up before the eggs are added. They help to prevent sticking and give the eggs a nice sheen when done. As far as preferences go, butter, olive oil and coconut oil/butter get the nod from many people who think they give lovely flavor to scrambled eggs.

The Beat

Should you beat the eggs just enough to get the yolks and whites combined or should you really have a good go at them? The latter seems to be the popular choice with reasons being that it aerates the eggs and making them fluffier and your scrambled eggs won’t have any white spots – they’ll just be a lovely golden yellow throughout.
If you prefer your scrambled eggs on the denser side then hold back on beating them too much.

The Add-Ins

For some persons, when scrambling eggs, adding a little cream, milk or water before beating them is just a given. Others get by quite nicely without them and end up with perfectly soft and fluffy eggs just the same.
No doubt, the cream and milk make getting that much sought after end result easier but with the right technique you can compensate for leaving them out.
Herbs, spices, salt, and pepper are even more of a toss-up, as far as when is the right time to add them goes. Sprinkling them over the beaten egg once you’ve poured it into the pan is, perhaps, the most popular way to do it.
Quite a few people do opt to beat the eggs with the herbs, etc. already in while other persons feel it’s best to wait until the eggs are cooked (and possibly plated) before reaching for anything to give them extra flavor.

The Basic Technique

1. Put a pan to warm up on the stove.
2. Crack two eggs per person into a bowl and beat them with a fork or a whisk.
3. Add butter to pan and allow it to melt.
4. Pour in the beaten egg and allow it to start setting (solidifying) around the edges.
5. Use a spatula to gently push the solid edges of the egg in toward the center, letting the liquid egg flow over and out into the spaces created.
6. Continue pushing the edges in as they set, until all the liquid egg is used up.
7. Gently fold over sections of the egg where you feel the top is still too wet. 
8. Turn off the heat. 
9. Serve. 


    With these basic steps, you’re well on your way to achieving perfect fluffy stovetop scrambled eggs. Just enjoy using the given tips to tweak them a bit each time, until you hit upon the combination that’s just right for you in terms of texture and flavor.

    How to Make Perfect Poached Eggs without Vinegar 0

    How to Make Perfect Poached Eggs without using Vinegar

    by Jacqueline Samaroo

    How to Make Perfect Poached Eggs

    If you are new to egg poaching, the most depressing sight is the wispy whites that float around once your egg hits the water. You just can’t help thinking that you must be doing something wrong. You’re left scratching your head wondering what you can do.

    A little vinegar in the poaching water helps the egg to coalesce and minimizes those “egg wings”. There are those among us, however, who would rather not use the vinegar as even a small amount can taint that perfect egg taste.

    So, how do you poach the perfect egg without the assistance of vinegar? There are actually quite a few ways to do it and we’ll look at the most popular ones here.


    1. The Microwave Method

    This method takes away all the worries about finding the right sized pot or using the right amount of water. All you need are a 1-cup microwaveable bowl and a saucer to cover it. Half fill the bowl with water and gently crack the egg into it, checking to make sure the egg is completely covered. Place the saucer on top and microwave for about 1 minute on high.
    Of course, microwave cooking times vary, so your first attempt might not be exactly as you like it. Try turning the power down to 80% or 50% and see how it goes. Some persons like to flip the egg over when the top appears done and give it a few more seconds to get it perfect.
    It might take a bit of experimenting to find the setting which gives you an egg just the way you like it. Once you do, however, you’ll be enjoying wonderfully poached eggs (every time!) without vinegar, measuring cup, pot or stove to fuss over.



    2. The Julia Child Method

    The late Julia Child had an amazing trick for getting perfectly poached eggs – use a pin and give the egg a 10-second boil! In this method you set your water to boil and use a pin to make a hole in the large end of the egg to let the air out. You then set the egg in the boiling water for 10 seconds to firm up the whites inside a bit.
    After 10 seconds remove the egg and reduce the heat under the pot so that it just simmers. Allow the egg to cool for a few seconds then crack it into the gently simmering water and let it poach. Your result will be an egg that holds together very well without the feather whites that tend to hang off. Give it a try!



    3. The Plastic Wrap Method

    If you don’t mind using plastic wrap or you aren’t completely frustrated with how it sticks to itself, then it’s a great way to poach an egg. Get your water to simmer in preparation for the egg. Lay the plastic wrap - be sure it's food safe wrap first of course - in a teacup and give it a light rub of olive oil or butter.
    Ensure the plastic wrap is pushed down into the cup and crack your egg into it. Add spices if you wish then pick up the ends of the plastic wrap and tie it in a tight knot above the egg. Drop the egg into the simmering water to poach for a few minutes.
    Remove the egg from the pot and use a pair of scissors to cut away the plastic wrap. Your poached egg will not have the classic poached egg shape but it also won’t have those wispy whites hanging off!



    4. The Vortex Method

    This method requires a little skill but once you get the hang of it, it’s super easy to do! You’ll have just a small amount of whites hanging off and you can easily cut them away to serve.
    Select a wide pot and set some water to boil then simmer. Crack the egg into a small cup (a 1/3-cup measuring cup works well). Use a spoon to swirl the water around for about 15 seconds as you try to create a hole or vortex in the center. The swirling current will help to wrap those fly-away whites around the yolk.
    As you remove the spoon with one hand, gently pour the egg into the vortex with the other hand. Poach for a few minutes and remove. Mastering this method will take trial-and-error but you’ll be so proud of yourself once you get it down pat!
    You could combine Method 5 with Method 4 to get rid of the watery part of the egg white first before adding to the vortex as it's the watery part of the egg white that creates much of the wispy white mess.



    5. The Fine Mesh Metal Strainer Method

    While running your egg through a metal strainer does not immediately come to mind when you think of poaching eggs, this method definitely works!
    Bring the water to a boil then let it simmer. Crack one egg into a small cup and gently pour it into a strainer set over a bowl. A good tip is to have the strainer set at an angle so that the egg will end up close to the strainer’s rim when you pour it in.
    Once the looser whites have strained through, gently pour the egg out into the simmering water. You’ll notice immediately that there is much less of those annoying white tendrils floating around in your pot.
    As we mentioned in Method 4, you could combine 5 and 4 to create a super method!
    Remove the egg after a few minutes once it’s cooked to your liking.



    Final Tips

    The number one advice for poaching eggs is to ensure you use the freshest eggs you can find (be clever in supermarkets and reach for the ones at the back!). These are the ones that will have less of those loose whites that drive you crazy. 
    Another good piece of advice is to use just boiled but not boiling water. The bouncing boiling water will break up the poaching egg just as you try to bring it together - so be sure to simmer.

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