5 Mistakes You're Making With Your Scrambled Eggs

[TampaYankee]

5 Mistakes You're Making With Your Scrambled Eggs

By Danielle Walsh, bon appétit magazine

They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay; most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.

Related: 25 Great Cakes to Bake this Month

1. "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor

2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor

3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor

See Also: The Ultimate Grilled Cheese Sandwich Guide

4. "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor

And last but not least, ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks.

Try these tips with our favorite scrambled eggs recipes.

See original article for active links to grilled cheese and fav recipes:

http://shine.yahoo.com/channel/food/5-mistakes-youre-making-with-your-scrambled-eggs-2595369/

[lookin]

Bon Appétit loves their whisks. I don't. I just put the eggs in a blender for five seconds and they get nice and fluffy. And, yes, you can pour a little milk or cream in there too, maybe a teaspoon per egg. They won't separate unless you use a lot.

As they say, the low-medium heat is key too.

At the end, I sprinkle a little grated sharp cheddar on top.

[Guest EXPAT]

I disagree about not adding milk. I add soy milk and it really adds flavor and "body" to the eggs. I've been doing that for years. but the rest I agree with.

[eeyore]

I use milk too. Always makes them nice and fluffy.

[RA1]

Low heat + patience is the key. A little milk + butter also is good.

Best regards,

RA1