Breakfast: Make Your Scrambled Eggs Look Creamy And Tasty

PICTURE: Food52

Scrambled eggs are the best way to make a protein delight before you start of your day for most people world-wide. Making scrambled eggs is not only easy to make but can also be made in a variety of ways.

One very exceptional way of executing them is by making them look creamy. You do not need any additional ingredients to make a creamy consistency and taste. All you need is a blender. While there are many ways to scramble eggs, and all of them are good but there is one perfect way.

Crack the eggs into the blender and blend on the lowest setting until they are totally uniform in such a way that the yolks and egg whites are completely blended together. This will make them taste better as opposed to when they are only partially mixed with a folk.

It appears that the uniformity in the protein composition allows the eggs to cook more evenly and gives you a much smoother texture. After making them, they will be so delicious that people will ask if you added milk or cheese in them and of course the answer will be no. They might be a little dubious regarding your response.

The eggs will be pretty homogenous and this will improve the creamy and milky taste. They will not be damp but will rather appear lush, good to eat on their own and also form the ideal consistency for a sandwich. They will also have a pure well- done egg look in a good way with a flavour that will not be affected by other intervening dairy products.

How to make them

Blend four eggs, letting the machine whir for between three to five seconds, until they are totally uniform and a bit frothy. You can choose to try this with a whisk but for best results, you should use a blender. Proceed to pour the eggs from the blender into a non-stick pan, add one teaspoon butter and half a teaspoon of salt, set over medium low heat.

Make use of a heatproof rubber spatula to stir the eggs until they just start to set. Proceed with a slow stir, while gradually allowing the large curds to develop. Ensure that they are about the size of a very small coin. Since you are not making goofy French scrambled eggs that look like cottage cheese; it is best to stir slowly if you intend to get the perfect creamy version.

As soon as you have a glossy, quarter sized curds, your meal is ready. Eat, rejoice and enjoy, but remember to keep your blender in a more readily accessible place as you would want to have it this way again and again.

While there are a lot of ways to make scramble eggs and almost every method claims perfection, this method is surely one you want to try. Let us know what you think after trying and eating this delicious meal.

 

 

http://www.taste.com.au/recipes/creamy-scrambled-eggs/1041a570-c24c-4e1e-802c-8aedea22cf37