Husbands, sons, daughters, fathers, etc, this post is for you, if you want to start off Mother’s Day right of course. I will show you how to make super creamy and cheesy scrambled eggs perfectly for this special occasion.
Once you understand how to cook GOOD scrambled eggs, you can do it over and over again. Making a good batch of scrambled eggs is the easiest thing in the world if you know how to stay in control of 2 things. Your heat and your timing.
Scrambled eggs should NOT be little bits of browned omelette, they should be cooked through, yet soft and fluffy as well.
How hot should my pot/pan be when cooking scrambled eggs?
Low heat, simple as that. Always keep in mind that eggs are sensitive to heat, so if your pan is scorching hot, the eggs will overcook in the blink of an eye. So you don’t have to worry about pre-heating the pan and letting your butter/oil get hot before adding the eggs or anything like that, we aren’t searing meat. Slow and steady cooking is the key.
Another thing you can do to stay in control of the heat is to take the pan off the stove every now and then. Once the eggs have cooled down a bit, you can put the pan back over the heat and continue cooking the eggs.
How do I know when the eggs are done?
This is where timing comes into play, but like I said, soft and fluffy. Not super runny, yet but not little bits of rubber at the same time.
Now, I do think there is such a thing as a personal preference when it comes to scrambled eggs. You can have your eggs a little bit softer, or you can have them a bit more cooked through. However, there is a point where the eggs are clearly overcooked and undercooked and that’s what you want to avoid.
If you overcook the eggs, don’t sweat it. I’ve been there, failing is actually the best way to learn. So give it a few shots and then you’ll have a better understanding of how to stay in control of heat and timing.
Should I constantly stir the eggs?
Ok, so here is the deal, the more you stir the eggs (and the more rapidly you stir), the smaller the curds will be. Simply because the stirring is what causes the egg curds to break up.
My favourite way to make scrambled eggs is to just let the eggs sit in the pan for a food 20-30 seconds, then just really gently and slowly move the eggs around. You then let the eggs sit untouched for another 20-30 seconds, then you gently move the eggs around again, and so on. I keep doing this until the eggs are cooked. Then I end up with larger curds of scrambled egg.
You can stir them more frequently and more rapidly if you wish and that will break the eggs up into smaller curds. Or, you can whisk the eggs and that will leave you with tiny curds, and you’ll get a much smoother result. Just keep in mind that if you choose to whisk your eggs, do it in a stainless steel pan, not a pan that has Teflon or something of that nature because you can scratch the surface off.
All options are great, but each one leaves you with a different experience. So feel free to experiment with this to personalise your eggs and perhaps even come up with your own recipe.
Thanks for reading through my post lovely people!! I hope you have the most amazing Mother’s Day!! If you want to make mum happy, treat her to these eggs or to a breakfast dish you know she will love!
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Perfect Scrambled Eggs for Mother's Day
Give mum a great start to her day with these fluffy, creamy, cheesy scrambled eggs.
- 1 slice of bread (of your choosing)
- 2 eggs
- ½ tablespoon of butter
- 2 tablespoons of thickened cream
- Salt and pepper
- 1 tablespoon of parmesan cheese grated
Toast your bread either in a toaster or on a dry pan over medium heat until golden brown.
Meanwhile, crack your eggs in a bowl and whisk until well combined.
Start heating a small pot or frying pan over low heat, then add your butter and your beaten eggs.
Use a wooden spoon or preferably a spatula to slowly stir the eggs around. Eventually, you should start to see and feel the egg form cooked curds in the pan.
Once you see that the eggs are cooking and heating up a fair bit. That would be a good time to take the pan off the heat, then add your cream and stir it through.
From there get the pan back on the heat and keep stirring.
When the eggs are just about done (meaning they are soft and fluffy, not runny but not little pieces of omelette either), season them to taste with salt and pepper.
Use a spoon to carefully place your scrambled eggs on your toasted bread. Then sprinkle your parmesan cheese over the top to finish off the dish.
Cook the scrambled eggs over low heat. Don't rush the cooking process.
You can take the pan off of the heat once or twice to make sure the eggs don't cook too rapidly.
The more constantly and rapidly you stir the eggs, the smaller the egg curds will be.
If you choose to whisk your eggs in the pan to make smaller curds, don't do it in something like a Teflon pot or pan where you can scratch the surface off. Do it in a stainless steel pot/pan.
Scrambled eggs should be light and fluffy, not liquidy nor little bits of a rubbery omelette.
I like to use a spatula when making scrambled eggs. Wooden spoons won't catch all the little bits stuck to the side of the pot/pan.