Posted on: Wednesday, October 20, 2004
Scramble those eggs perfectly
| • | Beloved breakfasts |
By Wanda A. Adams
Advertiser Food Editor
If you're making a simple breakfast for the two of you, or a small group, scrambled eggs with whole-grain toast and fruit can be wonderful. But the scrambled eggs have to be perfect. And perfect is a relative term: Do you prefer soft, creamy-textured eggs or drier, puffier eggs?
The techniques for the two vary. To make lovely soft scrambled eggs, don't use a frying pan — do as Marion Rombauer Becker suggests in "Joy of Cooking" and prepare them in a double boiler. Bring water to simmer in the bottom of the double boiler and place a knob of butter in the top to melt. Whisk eggs with a little cream (or nonfat half-and-half — about 1 tablespoon per egg), salt and pepper. Pour into melted butter and cook; when eggs start to set, break up with tines of a fork; cook until eggs are fully set. If you like, melt some cream cheese in with the butter and then stir in the eggs.
If you prefer drier eggs, turn the heat up: Use oil instead of butter for frying, heat the oil over high heat, pour in the beaten eggs and briskly stir and turn eggs until puffed up, fully cooked and lightly golden. In either case, put someone else in charge of the toast, table-setting and cutting the fruit because scrambled eggs need your full attention.
