I just found out that I made eggs wrong all my life

I could eat pretty happy scrambled eggs daily. I love her for breakfast, brunch, lunch and dinner – and you Nothing It’s more calming when I’m under the weather. I am very looking for scratching eggs because I have very specific expectations. I want you to “make” soft, creamy, not dry and possibly a little less than some people like. My years of method is (for two people): five large eggs, a large egg yolk, salt and pepper and a splash of cream. I cook the contaminated eggs in butter over the lowest possible heat on the stove and constantly stir, for a very long time.

But lately I have come across the scrambled overront to a real game-changer. This method not only ensures the soft texture that I want, but also enables me to end the rest of the meal without too much multitasking (or cold eggs).

The perfect stirring gate method

I do not touch on my proven ratio of five eggs and an egg yolk, but have introduced two major changes:

1. First, the cream writer is replaced by a small splash of good olive oil. This is not a moment for her strongly flavored “finished” olive oil. This requires the use of olive oil outside of the virgery that you use for daily cooking. Before you ask, no – the eggs don’t taste like olive oil. They tastes more like eggs without the blunt effect of dairy products … I was shocked.
2. This next step and the other big change for me introduces a little dairy products without the taste of the eggs too blunt. In addition, it enables me to easily complete the rest of the meal: I place a butter button (the amount is with you, but I use a tablespoon) in a small, non -standing pan and converted the heat at least medium -sized. As soon as the butter begins to brown, I take the pan from the heat, add the eggs and immediately stir up with one Silicone spatula Until the heat of the pan wanes and stop the scrambled eggs to cook – cooked over the eggs at this point. I can then end the sausage, make toast, pour coffee, etc.

The eggs only take moments in low heat to cook when they are almost ready to serve and eat. With the time you want to cook in this phase for the cooking of the eggs, you can reach your own preferred state of the “KLADE” and at the same time keep soft and creamy.

This new approach to eggs made my Sunday morning incredibly simple and delicious. And at least for the moment I will never crawl in another way!

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