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’s a
recipe for a small amount of scrambled eggs…multiply for the number of
servings.
Scrambled 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 (3-5 minutes), serve at once.
Adapted
from "Betty Crocker Dinner for Two Cookbook 1958"
lol........I need to show this to the hubby.
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