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Scrambled Eggs - Omelets
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Scrambled eggs make a delicious and quick meal, but there is a little science to getting them just right. The secret to successfully scrambling eggs is slow cooking (you need low, gentle heat). Beating the eggs: The American Egg Board describes well-beaten eggs as "frothy and evenly colored." This generally takes about 20 to 35 seconds of beating - do not over beat. You want to get them to a uniform color and texture with minimal amounts egg white showing. A fork works as well as a wire whisk but requires a slight bit more time and more energy. Use a bowl that is deep enough to support vigorous whisking. Do NOT add salt yet, as the salt will cause the eggs to toughen. Melting the butter: Heat a medium-sized non-stick frying pan over a medium-low heat to warm it up. Do not use a pan that is too large, as the eggs will spread out too thinly and cook too quickly. Melt some butter (approximately 1 teaspoon butter per egg) in the frying pan. When all the butter is melted, reduce heat to low and add the beaten egg mixture. Cooking the scrambled eggs: Cook eggs at a low temperature. The biggest mistake people make is turning the heat too high. Using a high heat to cook the eggs will cause them to will turn out to be quite rubbery and dry.
Adding other ingredients: When the eggs are
cooked enough for your taste, season lightly with salt and
pepper. Now is
the time to add any other ingredients (such as herbs,
shredded cheese, chopped scallions, sautéed mushrooms,
chopped tomato, or anything else you desire). Serving scrambled eggs: After the scrambled eggs are done to your liking, immediately transfer them to the individual serving plates and serve immediately.
If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source. Add cream (optional): After removing the pan with the scrambled eggs from the heat, add a teaspoon of cold light cream for each four eggs and stir fast for a second. This is to stop the cooking, which would otherwise continue for a few minutes by the internal heat retained by the eggs. Without this last step, the eggs would be overcooked and dry.
Scrambled Eggs Turning
Green:
Sometimes a large batch of scrambled
eggs may turn green. Although not pretty, the color change is
harmless. It is due to a chemical change, the formation of
ferrous sulfide from iron in the yolks and sulfur in the whites,
brought on by heat and occurs when eggs are cooked in an iron
skillet, cooked at too high a temperature, or held for too long.
Using stainless steel equipment, using a low cooking
temperature, cooking in small batches, and serving as soon as
possible after cooking will help to prevent this.
* Can substitute egg whites or egg substitute, if desired. Coat a 12-ounce microwave-safe custard cup or coffee mug with cooking spray (make sure the spray covers all the insides of the cup, as the eggs will rise as they cook). Add eggs, milk, salt, and pepper (if desired); beat with a fork until well blended. Cook on full power, for 35 seconds; stir. Continue microwaving until eggs are almost set, 30 to 45 second longer. Note: Microwave ovens vary. Cooking times may need to be adjusted. Variation: After cooking, top with 2 tablespoons shredded cheddar cheese (or any cheese of your choice)
The definition of an omelet is
beaten eggs cooked in a pan into a flat round and then rolled
or folded. Today, an omelet may hold, or be toped with, any savory
or sweet food as desired. The fillings and topping possibilities are
endless and limited only the the cook's imagination. Beating the eggs: The American Egg Board describes well-beaten eggs as "frothy and evenly colored." This generally takes about 20 to 35 seconds of beating - do not over beat. You want to get them to a uniform color and texture with minimal amounts egg white showing. A fork works as well as a whisk but requires a slight bit more time and more energy. Use a bowl that is deep enough to support vigorous whisking. Do NOT add salt yet, as the salt will cause the eggs to toughen. Melting the butter: Heat a medium-sized non-stick frying pan over a medium-low heat to warm it up. The pan is hot enough when a drop of water will roll around instead of bursting into steam immediately. Melt some butter (approximately 1 teaspoon butter per egg) in the frying pan. NOTE: Can use cooking spray. Cooking the omelet: Use a medium-low heat.
Add filling ingredients:
The omelet should slip around in the pan without sticking to the pan. Move the pan to a serving plate, tip the pan over the serving plate, and gently shake the omelet onto the plate filling side first. When the omelet is about half onto the plate, twist the pan with your wrist folding the remaining omelet over the top. The omelet should be folded over with the bottom edge protruding about one-half inch.
Photo
from The American Egg Board Hints and Tips:
Always prepare several individual omelets, rather than one large omelet. You'll find each will be lighter, fluffier, and easier to handle. Individual omelet’s can be quickly made in succession and held on serving plates in a warm oven.
Water, not milk or cream, is recommended for omelet egg mixtures. The water turns to steam, producing a light, airy omelet.
Cream is great for creamy scrambled eggs but omelets require water to give them their lightness.
Omelets, like scrambled eggs, cook very quickly. Always have your filling ingredients chopped, cooked, and ready before you begin cooking the eggs. Learn All About Eggs & How To Cook Them Making Natural Easter Egg Dyes Question: Sometimes I get scrambled eggs for breakfast at our company café and don’t finish them all. Can already-scrambled eggs be stored in the refrigerator safely? For how long? Covered, uncovered? I’ve wondered too if I could cook them at home and bring them into work to eat later for breakfast, about 2 hours later. Answer:
Yes, you can store cooked
scrambled eggs in the refrigerator, and you can also cook them
at home and save them for later. The only thing is - they don't
taste that great! Scrambled eggs, for good flavor and texture,
need to be eaten right away.
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Stirring
eggs while cooking: Do not stir
immediately. Wait until the first hint of setting begins. Using
a silicone spatula or a flat wooden spoon, push eggs toward center while
tilting skillet to distribute runny parts. Some people like
really soft scrambled eggs and other people like really dry
scrambled eggs. Just keep gently stirring the eggs until
they look like what you desire. 
2
eggs per serving*
How
To Make Omelets - Perfect Omelets
Finish
cooking the omelet: