Perfect Scrambled Eggs Americas Test Kitchen Recipe 365
PERFECT SCRAMBLED EGGS (AMERICA'S TEST KITCHEN) RECIPE - (3.6/5)
Provided by zircon50
Number Of Ingredients 4
Steps:
- Beat eggs, yolks, half-and-half, ⅜ teaspoon salt and ¼ teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat. Heat butter in 10" nonstick skillet over med-high heat until foaming just subsides {butter should not brown} swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1½-2½ minutes. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30-60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.
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6 TIPS FOR PERFECT SCRAMBLED EGGS | AMERICA'S TEST KITCHEN
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- Salt your raw eggs. Adding salt to the raw eggs makes for more-tender curds. In the same way that soaking a piece of pork in a brine denatures its proteins so that it's better able to hold on to moisture, salt dissolves egg proteins so that they’re unable to bond as tightly when cooked.
- Don’t overbeat your eggs. Physical agitation usually destroys structure, but it also unfolds proteins that, once unfolded, bond together and form a tighter structure, which gives you a tough scramble.
- Add a couple extra yolks. To serve four people, we use eight eggs plus two yolks. These extra yolks not only enrich the egg flavor but also provide extra fat and emulsifiers that raise the coagulation temperature to stave off overcooking.
- Half-and-half is the best dairy option. We tested milk, half-and-half, and heavy cream. Milk produced fluffy, clean-tasting curds, but they were prone to weeping.
- Use the right-size skillet. Unless you’re cooking a lot of eggs, the usual 12-inch pan provides too much surface area for the eggs to cover. Swapping it for a smaller 10-inch one keeps the eggs in a thicker layer, which traps more steam and produces heartier curds.
- Use a dual-heat cooking method. Using only low heat won’t give you pillowy curds, and using only high heat will overcook your eggs. So use both. Start the egg mixture over medium-high heat, scraping along the bottom and sides of the skillet until your spatula just leaves a trail on the bottom of the pan.
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Half-and-half proved to be the best type of dairy for our Scrambled Eggs recipe. It produced scrambled eggs that were decently puffed and stable. Adding …
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FLUFFY SCRAMBLED EGGS | AMERICA'S TEST KITCHEN
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<p>The classic approach will never give you tender scambled eggs with big, pillowy curds. But acheiving that goal takes more than just turning up the heat.</p>
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2018-03-21 Next time you make scrambled eggs for a few people, reach for a 10-inch skillet. The eggs will fill up the pan in a thicker layer than they would a 12-inch skillet. The thicker layer will trap more steam and produce heartier curds. …
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1. Adjust oven racks to lowest and upper-middle positions; place 12-inch skillet on lower rack and heat oven to 425 degrees. Line rimmed baking sheet with aluminum foil and place cherries, …
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PERFECT SCRAMBLED EGGS | AMERICA'S TEST KITCHEN - MASTERCOOK
8 large eggs plus 2 large yolks; 1/4 cup half-and-half; Salt and pepper; 1 tablespoon unsalted butter , chilled
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