Mixed-size brown eggs from the farm... |
Eggs for scrambled eggs should be at room
temperature. By mixing a tablespoon
of milk, cream or water with every egg you can make them more fluffy and
tender. Don’t stir them too often; they
will become dry and crumbly.
If you are cooking
them in a skillet, choose a shallow one so they will cook evenly and not get
tough and dry before they are all cooked.
Here are two
of our favorite methods for scrambling eggs.
If your
scrambled eggs are dry and tasteless, try this recipe. Make sure your
skillet is large enough for the amount you want to prepare.
For each
egg:
1 Large Egg
1 Tablespoons Heavy Cream -- or
whole milk
½ Tablespoon Fat -- Butter, lard,
bacon fat
Break eggs
into a bowl. (I like a 2 cup measuring cup.) Beat with a fork or
egg beater, slightly (for a gold and white effect), or well (for a uniform
yellow).
Heat fat in
a moderately-hot skillet. Pour in mixture and reduce heat to low.
Cook
slowly, turning gently as mixture sets at bottom and side of
pan. Avoid constant stirring.
When cooked
through but still moist (5-8 minutes), serve at once.
"Betty
Crocker Good and Easy Cook Book - 1962"
Myrna’s Scrambled Eggs
6 eggs
⅓ cup milk
or light cream
½ teaspoon
salt
Dash pepper
1 ½
tablespoon butter
Beat eggs,
milk, salt, and pepper with fork
Another option, and this is what I always
do, is to cook the eggs over boiling water in a double boiler. The eggs
come out soft and fluffy and never brown. Much easier to do and need less watching
so you are free to do other things. It will double the amount of time needed to
cook the eggs to about 15 to 16 minutes.
In a Skillet: Heat butter in
skillet till just hot enough to make a drop of water sizzle. Pour in egg
mixture. Turn heat to low. Cook, stirring less if you want large pieces or more
if you want smaller pieces. 7 to 8 minutes.
“Better Homes and Gardens 1962”
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