Photo from The American Egg Board

Scrambled Eggs

The secret to successfully scrambling eggs is slow cooking. A rubber spatula does a good job of moving the eggs. Don't worry about melting the rubber - the heat is (or should be) too low to damage it.

Always remove scrambled eggs from the heat when they are almost set but still appear shiny and a bit underdone. 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.

Tip:  After removing the pan with the scrambled eggs from the heat, add a teaspoon of cold light cream of milk 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.

Microwave:  In a custard cup, beat together eggs, milk, and salt and pepper (if desired). Cook on full power, stirring one or twice, 1 to 1 1/2 minutes or until almost set.

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.

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Making Omelets

The proper pan is important for successful omelet making. For a 2 or 3 egg omelet, an 8-inch (20 cm) skillet is the best size. It should be shallow with slopping sides to make it easy to slide the finished omelet out. If too large a pan is used, the high heat necessary cannot be maintained and cooking will be prolonged, resulting in a tough omelet. A 6 or 8 egg omelet can be prepared in an electric frying pan, as it provides an even source of heat.

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. A good quality non-stick coating on the pan simplifies omelet making. Give an uncoated pan an almost stick free surface by treating with salt: Heat pan, and then remove from heat. Add 1 tsp (5 ml) or more of salt and dry-scrub thoroughly with paper towel. Empty salt from pan and repeat until salt remains white. The salt acts as an abrasive, leaving a satiny smooth surface. Wipe pan clean.

The pan is hot enough when a drop of water will roll around instead of bursting into steam immediately.

Photo from The American Egg Board

Water, not milk, is recommended for omelet egg mixtures. The water turns to steam, producing a light, airy omelet. Milk 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.

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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.