The One Mistake You’re Making With Your Scrambled Eggs

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Title : The One Mistake You’re Making With Your Scrambled Eggs
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The One Mistake You’re Making With Your Scrambled Eggs


> scrambled eggs are one of our breakfasts back-pocket favorites: the ingredients are always in the fridge, kids love them, and they are a great source of protein. But just because they're easy to make, does not mean that no technique involved. in fact, there is a significant difference between a fluffy hair eggs and a sad skillet, curds over-baked rubber. If yours have been looking more like the latter, the reason is probably that you are starting to scramble the eggs too early and too high a heat.



Although it is tempting to start stirring the eggs as soon as they come to the pan, the key is the perfect eggs cook until beginning to set around the edges before turning around. "Just as those curds start to get, just move smoothly, and ends with these large curds, fluffy, like cloud," says chef Curtis Stone, an author of cookbooks and television personality . There is never a need for vigorous agitation; instead, pushes gently toward the center of the pan with a rubber spatula, tilt the panel back so raw eggs run back, and repeat until smooth and almost cooked. "Take the eggs before they are fully cooked, because they continue to cook even once they are on the plate," says Stone. Keep the pan over low throughout the entire process of cooking fire.


Feeling indulgent? Beat a good dose of cream into the eggs before adding them to the pan, a luxury version Stone calls his "weekend" scrambled eggs. And once you have mastered the art of scrambling, try updating their eggs with these delicious toppings.

Source: http://www.health.com/



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