Find out if youve actually been scrambling up the perfect egg, or if you oughta switch your method.
Always use a small amount if you use any liquid at all, about a teaspoon per two eggs.
Low and slow can lead to more custardy eggs with tiny, porridge-like curds.
Hot and fast will give you larger hunks of egg.
I was surprised to note the results.
There is nowrongscrambled egg, by the way.
Some folks like them dry and some like them custardy.
Either way, heres how to achieve the best one for you.
Regular fork scramble
I expected this to yield the most clumpy egg, and firm pieces.
Surprisingly, a classic fork scramble for 20 to 30 seconds yields a soft, medium curd.
The eggs ended up tender and silky.
This resulted in quick-cooking, fluffy ribbons of egg.
This scramble was more firm and fluffy and the texture was light.
Shake em in a jar
I dont usually shake my eggs, but I might start.
Even though I shook it vigorously, this method is one of the more gentle scrambling methods.
This scramble was soft and silky, even more so than with using a fork.
Its easier to get small curds with this mixing style.
Whisked
I expected whisked eggs to be similar to fork-scrambled, but things turned out differently again.
Quickly whisking my eggs led to similar results to using the immersionfirm, fluffy ribbons.
The pattern from these four tests comes down to aeration.
The whisk is designed to whip air into liquids so, again, more foam.
Life is unpredictable, isnt it?
