Culinarily Yours: Scrambled Eggs

Chef Husband pulled together a quick breakfast this morning by making scrambled eggs. As I watched, I learned a few techniques.

Take the pan off the burner: I noticed the pan full of liquid eggs, whisked with a bit of milk, was cooking off of the burner. He advised that the pan had started to become too hot and the oil was starting to smoke, so he removed it, before adding the eggs, so that it would cool to the correct temp. Hence, don’t leave it on the burner and just reduce the flame, risking the pan staying too hot.

Hold your light colored seasoning high: You can see pepper when it is added to a dish, but with salt, not so well. Instead of holding the shaker down low over the food, hold it up high, about 18 inches, so you can see the amount of seasoning coming out of the shaker.

When there’s no shaker top: Sometimes your seasonings are missing their shaker top. The solution is to pour a small amount of your seasoning into the cap and shake/tap it gently from the cap. Never pour straight from the bottle or you may end up with more seasoning than you bargained for. Chef Husband used this technique with some granulated garlic.

Gently pull your eggs to the center of the pan: Chef Husband starts his scrambled eggs over a medium-high heat, but then takes the burner down to low to slowly cook the eggs. As the eggs cook, he slides the spatula under the outside cooked egg and pulls it toward the center, allowing the still raw eggs to flow out to the edge, working his way around the pan.

Use a lid to finish: Once the eggs are done, you can then add your cheese and simply place the lid on the pan to hold the heat and melt the cheese.

And those rolls, yup, I made those. But that's a whole other story.

Until next time...

Culinarily Yours,
Mrs. Chef (Christa)

Christa DeMercurio
Instead of a New Year’s resolution, Christa DeMercurio asked her chef husband to be her tutor/mentor/sage (not the herb) for the 2018 year, teaching her his tips, tricks and wisdom in the culinary department. She figured that after over a decade together, their bakers dozen year should be a fun journey of cooking. Her husband, Cal DeMercurio, has been in the food service business since, well, forever (40-ish years). When it comes to the restaurant life, she's been more comfortable in the Back Office and sometimes Front of the House, but never really ventured into the professional kitchen. She's obtained a few skills by observing her husband over the years and then experimenting here and there at home. Now she's ready to take her apprenticeship to the next level. You can read her blog, Culinarily Yours, here.
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4 Responses

  1. Beverly Stafford says:

    Looked like ham in the eggs. Yum.

  2. S.F Murray says:

    Scrambled eggs are easy to get wrong. I imagine many folks have never eaten properly prepared scrambled eggs. You normally don’t get proper scrambled eggs at any restaurant, which is crazy because they are easy to do, but you must pay attention when cooking. A moments inattention could result in overcooking. My mouth is watering right now for scrambled eggs made from freshly laid brown eggs!! Nice article, thanks!

  3. Joanne Lobeski Snyder says:

    Thank you Christa. I now have the directions for the next time I make scrambled eggs. I’ve made decent scrambled eggs, but I think I’m now on track for perfect scrambled eggs.
    I will never forget that years ago, Cal visited the little Alternative School where I worked to demonstrate some of his food magic for the students. They were skilled in showing little emotion, but they were very impressed and talked about this visit for a long time.

  4. Karen C says:

    Great tips, and a reminder to me to slow down, and get those eggs just right. I love to add fresh chives from my herb garden, a little buttermilk, and at the finish, a good handful of freshly grated Fontina or Havardi cheese. Yum!

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