How to... scramble eggs

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Wed, 30 Sep 2009
Food & Wine | Cooking 101 | Trick of the trade
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1. Mix the eggs and a tablespoon of milk per egg in a bowl with some salt and pepper. Photos by Jane Dawber. 2. Whisk well so you don't end up with lumps of egg white in the scrambled eggs. 3. Melt a little butter in a pan - it should froth but not brown. Pour in the eggs. 4. Once they start setting at the bottom, push away with a wooden spoon. Cook on medium heat to get a gentle coagulation. If scrambled eggs are overcooked they become tough and watery. 5. Remove from heat while still a little runny - it only takes about 2-3 minutes. If you are feeling naughty, add a little cream just before the end. 6. Serve on hot buttered toast. Finely-chopped chives or smoked salmon are good additions to scrambled eggs.
 

Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares some professional techniques to make your cooking easier.

This week, how to scramble eggs.


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More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4.blogspot.com

 

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