Grading Eggs
- AA is fresh
- A is 1 to 2 weeks old
- B is over two weeks old
- In the United States, refrigerate eggs when you get home
- In Europe, they sell eggs fresh out of the nest, which have not been washed. This means that the protective coating preservative is still there. In the US, we wash eggs before selling them.
- One week in refrigerator is about the same as one day on the counter.
Ingredients
- 3 Eggs
- 2 TBL cold Butter – in pieces
- 1/4 tsp salt
- Small nonstick pan
- 1 TBL whole milk
- 1 TBL water
Step by Step
-
- Beat egg until white and yolk is incorporated, but not completely homogeneous
- Bring temperature of pan up to 250°
Small drop of water should gently start to boil - Mix egg, water, and milk together
- Add in pieces of cold butter – BUTTER HAS BUILT-IN EMULSIFIERS
- Add egg and butter to hot pan
- Stir egg gently, slowly and continually with spatula
- As it begins to gel keep pushing it towards the center, bringing up from the bottom.
- Eggs should be cooked, but still moist. Not dry.
- AS SOON AS most of the liquid is gone, but egg is moist, serve. It will continue to cook.
- Plate up, garnish with a sprig of parsley, and serve with toast.
NOTE: If eggs are completely cooked in the pan, they are overcooked on the plate.
Beatitudes Slow and Easy Scrambled Eggs
- Preheat a skillet to about 225 degrees (so that water lazily rolls across the pan’s surface, but doesn’t bounce or dance.)
- Beat your eggs for about 50 strokes
- Add a cold pad of butter to your eegs
- Add just a dab of EVOO to your skillet
- Add your eggs to the skillet and slowly (but continually) mix/agitate with a spatula
- Plate when jelled, but not hard or dry
- Optionally, add green onions, chives, crushed bacon, or cheese to your eggs at the last second before plating
- Top with cheese if you wish.
How do restaurants make scrambled eggs taste better than homemade?
They don’t.
You can easily make scrambled eggs the way a restaurant does.
Here are the six common sins of scrambled eggs and how to avoid them:
- No milk. Use a splash of water instead. The steam creates lighter eggs.
- Don’t whip eggs till frothy. Just mix with a fork. You’re breaking and incorporating the yolks in with the whites, not trying to make a souffle.
- Easy on the heat. Medium-low heat (3–4 on an electric, 3 on a gas stove). Never cook eggs over high heat.
- No oil. If you’ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.
- Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs cook. Toss in a pinch of salt to taste just before the end.
- Watch the late exit. Take them off the heat before you think they’re done. They should be shiny, and still look a little wet. Don’t worry, they will continue to cook on the plate.
