I've been on a quest for creamy creamy scrambled eggs again.
while I don't have the patience to set up a double boiler and cook them
that way, as directed in Joy of Cooking or somewhere, I'm changing my
scrambling style to try to find that unique point of cooked but "tender
and moist" eggs.
today's technique included low heat, and lots of moving them around on the
pan, but they started to stick to the pan. Still, I got the texture
right, but the flavor wasn't quite "eggy". More butter? more salt? I'll
have to try the steel pan instead of the Analon one...
while I don't have the patience to set up a double boiler and cook them
that way, as directed in Joy of Cooking or somewhere, I'm changing my
scrambling style to try to find that unique point of cooked but "tender
and moist" eggs.
today's technique included low heat, and lots of moving them around on the
pan, but they started to stick to the pan. Still, I got the texture
right, but the flavor wasn't quite "eggy". More butter? more salt? I'll
have to try the steel pan instead of the Analon one...
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