Photo © Danilo AlfaroScrambled Eggs Recipe
Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better!Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown — that means they’re burnt! But the perfect scrambled eggs should be soft and just a little bit moist.
One last thing: Eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 8 eggs
- ½ cup whole milk
- 2 Tbsp clarified butter or whole butter
- Salt and ground white pepper, to taste
Preparation:
- Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
- Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
- Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
- When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
- With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
- Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. (See note.)
- Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.
NOTE: There’s no limit to the variations you can create by adding ingredients to this basic scrambled egg recipe. Some schools of thought hold that for the sake of simplicity, you wouldn’t want to add more than one additional ingredient. Then again, rules are made to be broken!
Some ingredients you could add include:
- Chopped fresh herbs
- Grated cheese
- Diced and sautéed onion (sauté the onion separately and then add)
- Chopped cooked bacon
- Diced ham
Мясо залить водой, варить 1.5 часа.
Затем мясо нарезать небольшими кусочками.
Добавить в бульон.
Лук мелко покрошить.
Морковь натереть на средней терке.
Капусту нашинковать тонкой соломкой.
Свеклу нарезать тонкой соломкой.
Свеклу обжарить на растительном масле.
Добавить уксус и томатную пасту (если паста густая, добавить немного воды), тушить 5-7 минут.
На растительном масле обжарить лук.
Добавить морковь, обжарить.
Картофель нарезать кубиками или брусочками.
В кипящий бульон добавить картофель, посолить.
Когда бульон закипит, добавить капусту. Варить на небольшом огне 5 минут.
Добавить свеклу, варить еще около 10 минут.
Добавить лук и морковь.
Следом добавить лавровый лист. Если необходимо, посолить, поперчить.
