It's a classic that is unfortunately not as easy to make as you might think.
Many people even make the same mistake over and over again when stir-frying.
A hearty breakfast with fresh scrambled eggs is a must for many on Sundays, but the egg dish is also a quick treat on all other days.
However, it is not easy to prepare.
There are a few things you have to consider if you want to end up with a fluffy, creamy scrambled egg on your plate.
Beat the scrambled eggs in the bowl
You can see again and again how the eggs are beaten directly into the pan and stirred in restaurants or at home at the stove.
However, it does not succeed in mixing the eggs thoroughly and everything ends up in an uneven mass.
Beat the eggs - most of them take two to three eggs for one serving -
in a bowl
first
.
But be careful, don't crack it open at the edge, otherwise a piece of peel will quickly end up in it.
Now beat the
eggs thoroughly
until you have a homogeneous mass with many air bubbles.
Which tool you use for this is up to you.
You can use a
fork
, but also a
whisk
and even a hand
blender
.
Season the egg mixture with salt and optionally also pepper and other spices and herbs of your choice.
You can also
add
a dash of
milk or even cream
.
As an intermediate step, you can pour the egg through a fine sieve again.
You can find out what this does here.
Also interesting: this ingredient should never be in the scrambled eggs - and yet many do it
.
Do not put scrambled eggs in the hot pan
When it comes to the pan, many people make the first mistake.
They let them get too hot before putting the eggs in.
Better do it this way: put
the pan on the stove and add some butter.
If the butter is just beginning to melt, but is not yet completely liquid, you can already add the scrambled eggs.
Then cook the whole thing
slowly over medium heat
.
Do not stir wildly in the pan.
The scrambled eggs take time and a steady hand.
Just keep pushing the
crushed egg from the outside into the middle
.
It can take
up to eight minutes
for the scrambled eggs to completely set and here comes the mistake that spoils every scrambled egg:
Do not fry the scrambled eggs too long
Under no circumstances should you wait until the scrambled eggs are completely through and firm.
Take it out of the pan when it's still
mushy but no longer runny
.
The egg is so hot that it will still cook on the plate and develop its perfect consistency.
If you leave it in the hot pan too long, it will just be
dry and chewy like rubber
.
You will notice the difference.
Also read:
Celebrity chef reveals secret ingredient for scrambled eggs that will amaze you.
You can also find tips for perfect scrambled eggs at
ruhr24.de
*.
(
ante) * ruhr24.de is part of the Ippen-Digital network.
Scrambled eggs in the microwave:
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