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No egg dish is quite as divisive as scrambled. Let’s talk scrambled egg. For years, I made them with a bit of milk and overcooking them. Terrible. Rubbery, wet, disgusting. But I didn’t know any better. Then: searing hot pan, mix eggs before, butter in pan, wang them around.On twitter.com
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Yesterday, I read something and I tried it another way. It was a revelation. 1. Mix the eggs in the cold pan, don’t season. Add butter in the pan. 2. Continually mix on a low heat. Like risotto. 3. Keep going. Takes ages. 4. But, wow. Silky, creamy eggs! Try it. No going back.Permalink On twitter.com
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Forgot to say. Season them when they are almost cooked. Salt changes the composition of the eggs before heat, so season at the end. If you season too early, you get wet slimy eggs apparently.Permalink On twitter.com