Scrambled eggs (Part-1).

 Scrambled eggs

The truth is that fried eggs are easy to make. Unfortunately, they are also easy to make wrong. At the root level, scrambled eggs are simply poached eggs that are fried and - for lack of a better word - fried. But for most things that are simple (taking love and martins as an example), people have found ways to make them unnecessarily complicated. no cheese. No taste. Just eggs and what it takes to taste them and look like great eggs. What Not to Add Cottage Cheese - Several recipes were encountered, including recommending adding a teaspoon of small yogurt cheese with each egg.

Visually, the result was creamy and lightly scrambled eggs. In terms of taste, the cottage cheese did not contribute or detract from the eggs - but it does find the dish somehow impure. You knew there was something besides eggs. The aspect of the cottage cheese that had secured us as our scramble ingredient to maintain our fortunes, no matter how hard you irregularized the dish. The cottage cheese noticeable in every other bite was the unpleasant surprise of yogurt. Real Cream - I tried two recipes that used real cream. One said add one teaspoon of real cream per egg. Others directed the use of one tablespoon cream per egg. Both dishes made beautiful eggs with a creamy yellow color.

Sadly, the resulting taste was not so pretty. In both cases it was too good to taste for the first time, but the more I ate the more I had to accept that these eggs were just creamy. The recipe with one and half tablespoons cream left after a slight, unpleasant milky taste. Sour Cream - Eggs fried with sour cream cannot be considered fried eggs in a pure sense. Sour cream adds a different flavor. Therefore, scrambled eggs with sour cream will be saved for mention in an article on future special or fragrant eggs. Baking Powder - Scrambled eggs with a pinch of baking powder per egg were a great presence. He was an alcoholic, yet determined. I was surprised to find that there was no trace of the taste of the baking powder. Unfortunately, the texture of the scuffle in the mouth was uneven with splashes of cedar pieces in a single bite. Sea Salt - When salt is heated, it breaks down to similar components, whether its table salt or sea salt. As Robert Volke in his book What Einstein told his cook, "… when a recipe specifies only this sea salt" is a meaningless specification. It may refer to 'meat'. "If you see a recipe that says add sea salt to eggs before whisking….

You can be sure that it was written by someone who needs to know more about the ionic bonds that hold sodium and chlorine together. Sugar - Eggs, flour and sugar are the primary ingredients of a great many deserts. Remove the dough and you end up with neither desert nor scrambled eggs - at least not from the point of view of a purist scramble. What you make is a special egg dish of sorts, which deserves further exploration in the breakfast area. It is not fair to call them scrambled eggs, but their sweetness makes them an interesting complement to pancakes and waffles, which do not beat the egg white, as hard peaks or as mixed with tartar sugar and cream With content, results are not found without. Looks like a big dollop of melting Crisco with crunchy cheese. For an extended period of time I do not slowly shake the eggs, I came across a recipe that actually allows the egg to be stirred in a frying pan (heated to the lowest setting of your stove) with a wooden spoon for thirty minutes. Had given instructions. First, the eggs did not set to the lowest heat setting after thirty minutes. I tried once more in a slightly higher setting. After ten minutes, the eggs began to show subtle signs of setting. I kept stirring the egg in the pan for 10 minutes. This result looks more like butternut squash than any egg I've ever seen. The texture was close to chewy and the extended cooking time seemed to ripen all the flavor of the egg.