Scrambled Eggs: Milk or Cream?
The forth of the egg series is the scrambled egg! One of America’s favorite eggs. They are easy to make and can please a crowd. I still shy away from eating prepared scrambled eggs buffet style but that’s because they are too watery most of the time and there is always something better like a make-it-yourself waffle or a made-to-order omelet station. Enough about hotel breakfast, let’s talk about what you can do at home for a party of one or twenty-five.
In my adult years (let’s call them my early 30’s) I started to study the craft of making eggs – it’s a true skill to perfect the proper technique. As seen on tv, many food competitions require the perfect egg (scrambled to just the right fluffy, pan fried to over-easy perfection, do you know that even the omelet has a right and wrong way? more about that one later). Personally for me it’s hard to make an inedible egg, but culinary school has taught me the true French technique for those perfect breakfast eggs.
For scrambled eggs I usually use the ratio of 2 eggs per person. There are a few key things to remember to make the perfect scrambled eggs.
1.Whisk the eggs until combined and strain them! This helps get out the snotty looking parts and will keep your eggs a soft yellow color.
2. Season with salt (and I also use pepper but that’s optional) before cooking.
3. Use a splash of milk or cream.
4. Use a non-stick pan with butter. This should not be overlooked. Trust me. Make sure there is enough butter to coat the entire bottom of the pan.
5. Keep the pan temperature low, allowing the eggs to cook without becoming tough, eggs should be tender when you eat them.
6. Use a rubber spatula to scrape the eggs as they move around the pan. Scrape, move, scrape, move, repeat.
How do I know if I seasoned my eggs? Eggs that have been salted before cooked will be more yellow in color as they sit on the counter. Good to know, right? Too much salt is just as bad as no salt at all.
The picture doesn’t really do it justice – and trust me I tried more than once to capture the moment for you. You’ll just have to take my word for it, it really works!
Milk? or Cream? How do you choose? Well it depends on what you’re aiming for. The more fat you use the more tender, soft and fluffy the eggs will be. A little helpful hint – the more fat you use the more room for error you will have with the heat of the pan.
Can you tell? The cream eggs appear to be more fluffy and are less “broken apart” plus they have a richer more buttery taste because they are softer and more tender.
There you have it! Scrambled eggs 101, now don’t forget you can added whatever you want to the mix like vegetables, ham/bacon, cheese!