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How To Make The Best Scrambled Eggs

Nothing beats a plate of hot scrambled eggs in the morning. It's a cheap meal that needs very few ingredients; a couple of eggs, some salt, pepper and butter, and you are all set.

Yet this seemingly simple dish is easy to ruin. The first mistake people make is in using the wrong pan. Always use a non-stick skillet, and even then be sure to butter it! You can also use a cast iron skillet, but make sure it is very well seasoned and greased, or you will end up with a mess stuck to your pan. Size is also important! Use about an eight inch pan for one or two eggs, and use a bigger pan for more than that. Don't use a pan that is too big though, or you'll have too much heat in the pan for the amount of eggs you are cooking.

The next mistake people make is to use very high heat. Low and slow is the only way to go when it comes to eggs! If you cook them over high heat, I can guarantee that your eggs will be tough. If you use a low heat your eggs will come out soft and moist. Since stoves vary, a good way to tell your pan is over the right heat setting is to heat it for a few minutes, and then put in a pat of butter. If it just barely sizzles, you're there! If it starts to turn brown and sizzles loudly, start over and put it on lower heat! In addition, take the eggs off the heat a little bit before they're done, as the residual heat will continue to cook the eggs.

Now that we've covered those tips, this is how you put it all together. Take a couple of eggs and crack them into a bowl. Season to taste with salt and pepper. Remember that eggs are bland on their own, so season generously! Beat the eggs with a fork until the entire mixture is yellow. After you pan has been heating on low for a few minutes, dump the eggs in and start stirring them around with a wooden spoon or a silicon spatula. Don't ruin your non-stick pan by using metal utensils! Continue stirring, and soon the eggs will start to look done.

This is the tricky part, because it comes down to split second timing, along with your own preference for how runny you want your eggs. The best time, in my opinion is when the liquid is no longer rushing to cover the pan and a pretty coherent mass of scrambled eggs exists, but with plenty of moisture still in the mixture. You will have to experiment with this, but after a few tries, you will know exactly when to take them off. Luckily, with a meal this cheap, you can afford to practice!

Kayla Cox
Thu, 21 May 2009 07:58:54 +0000

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