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Saturday, June 22, 2013

The Secrets to Good Scrambled Eggs

Many time we are out and about on vacation or heading to work and we inevitably will stop for breakfast.  Usually we order some type of egg and many times that egg is scrambled.  Scrambled eggs are available in just about every restaurant open for breakfast but why do they often times taste so dull?

Scrambled eggs are probably about the easiest item to make for breakfast and perhaps that is why proper cooking is overlooked. Below are my suggestions for making great eggs.


  1.  Use salt!  I can't tell you how many times I have eaten eggs at a restaurant that taste as flat as the pancakes look at the next table.  A couple shakes will not do.
  2. Use black pepper!  You have to be a little careful with the pepper, but you should be able to taste the pepper without the heat of the pepper interfering.
  3.  Use butter!  Preheat the pan over a low medium heat then put two pats of butter in the pan.  Don't overhead the butter because it has a low smoke point and will burn easily. Burned butter tastes really bad.
  4.  Use medium heat, never high heat!  Eggs can't take high heat.  They turn rubbery when cooked this way. Let them slowly cook until the are no longer runny but not rubbery.
  5. Use a small amount of milk!  When blending the eggs together, use a small amount of milk to give it a creamier flavor and consistency.

Well that is pretty much all there is to great eggs.  Hopefully some of the restaurant owners will read this.







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