Africa-Press – Gambia. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=video&cd=&cad=rja&uact=8&ved=2ahUKEwj3gLr99_z1AhXLxIUKHVMPAoYQuAJ6BAgJEAU&url=https%3A%2F%2Ftoriavey.com%2Fhow-to%2Fhow-to-make-scrambled-eggs%2F&usg=AOvVaw3clwcBFaWa5qYeVTMGYy0SOn a cold winter’s morning there’s nothing like a nice warm breakfast to start the day.
And if you don’t want all the calories and fat in a proper fry-up, scrambled eggs can be a low-calorie alternative.The Spruce Eats website has shared their recipe for perfect fluffy eggs.
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The website says: “The secret ingredient for perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them.
“Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are the end goal.”
Another tip is to turn off the heat once the eggs start cooking to ensure they do not become overcooked, which makes them rubbery and dry.
Also – get them out of the pan before they’re cooked to perfection.The website says: “The most important thing to remember is that scrambled eggs continue cooking for a few moments after transferring them to the plate.
You want to transfer the eggs to the plate when they’re slightly softer than the way you ultimately want them.”
Here’s their full recipe for four servings of scrambled egg:
Ingredients
8 large eggs
1/2 cup whole milk
Salt, to taste
Freshly ground white pepper, to taste
2 tablespoons clarified or regular butter
Steps to Make It
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow colour
Add the milk to the eggs and season to taste with salt and white pepper
Whisk the eggs like crazy
Add the milk
Heat a heavy-bottomed, nonstick sauté pan over medium-low heat
Add the butter and let it melt
Pour in the eggs and leave. Let the eggs cook for up to a minute until the bottom starts to set.
Tilt the pan and with a rubber spatula push the set eggs uphill so the liquid seeps past and sets. Continue until egg is all set.
Turn off the heat and continue gently stirring and turning the egg
Keep turning the egg but don’t break it up – keep the curds as large as possible
Transfer to a plate when the eggs are set but still moist and soft
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