Making Perfect Scrambled Eggs and Omelets
"There are few things as magnificent as scrambled eggs, pure and simple, perfectly cooked and perfectly seasoned."
A 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).
Holding cooked scrambled eggs: 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
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.
2 eggs per serving*
* 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.
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.
Pan Size: The proper pan is important for successful omelet making. For a 2- or 3- egg omelet, an 8-inch non-stick 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.
Heating the pan: Preheat a non-stick pan over medium-high heat. It is important that the pan be hot. To test, sprinkle a few drops of water to the pan - it should sizzle.
Melting the butter: Reduce heat to medium-low. Melt some butter (approximately 1 teaspoon butter per egg) in the hot frying pan. NOTE: Can use cooking spray.
Beating the eggs: The American Egg Board describes well-beaten eggs as "frothy and evenly colored." This generally takes about 20 to 30 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.
Cooking the omelet: Use a medium-low heat.
Add filling ingredients:
Finish cooking the omelet:
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.
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. This is called Mise en Place.
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