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Scramble Eggs Perfectly

December 14, 2007 | By More


  • “You want to beat them up a little bit … to just to break the yolks. You don’t want to whip or overblend them.”
  • Use whole butter. The water in it turns to steam as it cooks and helps the eggs fluff up.
  • “You always want to cook scrambled eggs over low heat—it keeps the proteins from becoming too tough.”
  • For smaller curds, move the eggs more frequently.
  • For larger, fluffy curds, don’t move them quite as much.
  • Watch the whites—that’s the key to knowing when your eggs are done. Plate the eggs just after the whiles begin to lose their translucency.

[Via Serious Eats]

Category: Food

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