3 days Ago By Sydney Evans
Starting your day off with a plate of eggs is an easy way to get protein into your diet first thing. Packed with essential nutrients, they’ll keep you feeling full for longer, which can help with maintaining a healthy and balanced diet. Getting those restaurant quality eggs at home can be hard though.
However you prefer to eat your eggs, perfecting them can require some time and patience, and scrambled eggs in particular can be tricky to nail. From knowing how many eggs to use, when to remove them from the pan to avoid them being overcooked and rubbery, or whether to add your seasonings before or after cooking, there’s some serious technique in achieving perfectly fluffy scrambled eggs. After cracking “dozens of eggs”, one chef has shared their “golden rules” for getting restaurant quality scrambled eggs at home.
Chef Taylor Ann Spencer shared the technique she uses, and said: “Understanding the basic science and technique behind what you’re trying to achieve will set you up for success.” Salt Starting with salt, add this to your eggs before whisking them. This helps break down the proteins of the egg, making them easier to whisk.
If you have time, Spencer recommends doing this step 10 minutes before you plan on cooking your scrambled eggs. But even leaving them to sit for a minute or two will help you achieve a more tender end result. Water Adding a splash of milk to your eggs before adding them to the plan is a common technique, but Taylor advised using water instead.
“Water is key because, once the eggs hit the pan, the heat from the pan immediately turns that water into steam.” The steam then helps to create fluffy scrambled eggs that you might be used to seeing at restaurants. In fact, Taylor explained that watery eggs can happen as a a result of adding milk, as the dairy proteins cook at a different rate to egg proteins.
Pan A non-stick pan is always recommended for scrambled eggs, but Talor said that the size of the pan should be considered too. “The whisked egg mixture should easily cover the pan’s bottom without forming too thick or too thin a layer.” For three scrambled eggs, an 8” pan is an ideal size to get the eggs a perfect consistency and texture.
Heat The chef also emphasised the importance of cooking the eggs on a medium high heat if you’re looking for a fluffy final product. This will help quickly evaporate the water that you previously added, resulting in thick curds that you often see in perfectly scrambled eggs. Finally You should always take your eggs out of the pan when they still look a tiny bit wet, as they’ll keep cooking after you remove them.
If you wait until they look perfectly done in the pan, the pro warned that they’ll be overcooked by the time you plate them up..
