THE PREVIOUSLY-THOUGHT-IMPOSSIBLE SCRAMBLED EGGS-FANTASY
SPEED, AND CREAMINESS. ALL TOGETHER
We all think we know how to do scrambled eggs.
We all know, I hope, that speedy scrambled eggs cooked over high heat will be grainy, rubbery… and worst of all, will ooze liquid out of themselves and ruin a good morning. Thus we all know, that it’s almost only legal to cook scrambled eggs over a low-and-slow process, to get creamy or die stirring in the pursuit of that velvety wrapped-around-your-tongue texture. Right, no news there.
So for the longest time, that’s what I did. So for the past blissful decade, using my very scarcely inherited patience, I’ve abided by the rules in front of all those carefully guarded wee-flames, stirring and stirring until my mind started to wonder… on that last episode of Game of Thrones, on wait–was-that-mold-I-saw-on-my-broccoli?… on anything but asking if this was the only way to the perfect scrambled eggs.
But last week, in an attempt to feed liquid-food to my temporarily anorexic dog-son, I tried thickening an beaten egg with a bit of potato starch (or cornstarch) to make an egg-goo (which I rubbed on his mouth so he would lick it…). And who knew, that unappetizing glob… lead me to one of my greatest kitchen-revelations realized. I thought… wait a second… maybe… a thickening agent is the answer to the previously-thought-impossible scrambled eggs-fantasy. Speed, and creaminess, all together.
And it is! Just by adding a little mixture of milk and potato starch (or cornstarch), the water is forced to bind with the protein even if cooked over high heat, which solves the watery eggs disaster. But better yet, it also creates a creamy and custardy texture with the bits of beaten eggs that aren’t completely cooked through, as if, YES, that they were done slowly over ow heat! While in fact, 15 seconds!! Ahem, friends, here’s how:
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