My Favorite Way to Make Scrambled Eggs Wasn’t What I Predicted
Now is not the time to cook poor quality eggs – each shell must be specially broken and cooked to perfection. While you’ve probably cooked quite a few eggs in your time, it’s important to know that there are several ways to cook scrambled eggs, and each method produces different results. Find out if you’ve truly cooked the perfect egg or if you need to change your method.
Heat and add ingredients
There are many ingredients that can change the texture of eggs, so I wanted to keep the ingredients consistent so I could consider what texture resulted from using each whisk tool (whisk, fork, immersion blender, and jar shake).
Adding additives such as minced meat, herbs or cheese, or using water, milk, cream or nothing at all, may not make a difference ( some more than others ). Of course, it depends on what you’re hungry for that day, but I will say this: too much of any liquid can result in scrambled eggs becoming rubbery. To evaporate excess moisture, you can cook the eggs longer and the whites will shrink until they are firm and chewy. If you use liquid at all, always use a small amount, about a teaspoon per two eggs.
If you’re starting to make scrambled eggs from scratch, you might want to read a little more about cooking them low and low or hot and fast . Low and slow cooking can result in over-cooked eggs with tiny, porridge-like curds. Hot and fast will give you larger pieces of eggs.
How to cook your favorite scrambled eggs
In these tests, I prepared the mixture the same way each time – two eggs with half a teaspoon of heavy cream and a pinch of salt – and cooked them in a lightly greased frying pan over low heat, bringing it slightly to medium. I was surprised to see the results. By the way, there is no such thing as a wrong scrambled egg. Some people like them dry, others like them custard. Either way, here’s how to get the best results for you.
Regular fork fight
I expected the result to be the most lumpy egg and hard pieces. Surprisingly, the classic stirring with a fork for 20-30 seconds produces soft curds of medium thickness. Compared to an immersion blender and whisk, beating with a fork is actually a fairly gentle way to handle eggs. The eggs turned out tender and silky.
Immersion blender
As expected, running the immersion blender for 30 seconds resulted in a highly aerated mixture—the volume of the egg liquid nearly doubled in that short blending time. The result is fluffy, instant egg ribbons. Small bubbles were cooking quickly on the sides of the pan, and naturally I swiped along the sides to stir them towards the center. This omelette was firmer and fluffier and had a lighter texture.
Shake ’em in the jar
I don’t usually shake eggs, but I might start. My eggs, salt, and cream went into a small jar (an old amarena cherry jar from Trader Joe’s. IYKYK) and I shook it out for about 30 seconds (with the lid on, of course). Even though I shook it vigorously, this method is one of the most gentle encryption methods. Instead of using a metal tool to add air to the mixture, the eggs are left in the jar and smashed against the sides.
This mess was soft and silky, even more so than using a fork. With this style of mixing it is easier to obtain small curd masses. I didn’t cook the whole porridge, but if you like the creamy consistency of the porridge, you should start shaking the jars and cooking them on very low heat.
Whipped
I expected the scrambled eggs to be similar to fork scrambled eggs, but things turned out differently again. A quick beating of the eggs produced the same results as using immersion – dense, fluffy ribbons. You can see that the ribbons are shorter (more like chips) than what is produced with an immersion blender. I could argue that they are less firm than submerged, but if I had to do a blind taste test, I would probably confuse the two.
The picture of these four tests comes down to aeration. The more you stir the eggs and add air bubbles to them, the fluffier and firmer they will be. Obviously, an immersion blender has a lot of power, so you will get a lot of foam with this type of device. The purpose of the whisk is to whisk air into the liquid and, again, to increase the foam.
The more gently you cook the omelet (using a four-tine fork or simply shaking), the egg mixture will remain soft and silky with fewer bubbles. I thought I’d have to mix my blend with a dip from now on, but I might as well be a shaker. Life is unpredictable, isn’t it?