1/4 Photos of Scrambled Eggs
Sue Lau's Note:
Alton Brown's technique for delicate, soft, creamy eggs. Does this man have this down to a science? You bet he does.
My Private Note
Units: US | Metric
- 1Heat 1-2 inches water in the bottom of a heavy saucepan or double boiler until just simmering- not boiling.
- 2Place eggs, cream, and salt in a small mixing bowl, and with a fork, whisk until it is fairly homogenized (mass of white will start to break up), but take it easy- don't try to make whipped cream or meringue here.
- 3Place a stainless mixing bowl or top of the double boiler over the water and add the butter to the pan, swirling it as it melts.
- 4When the butter is completely melted, add the eggs to the pan.
- 5You should not see instant action around the edges of the egg- if you do, your heat is way too high.
- 6Don't jump right in with your spoon and stir the things to death.
- 7As they start to cook, you will see curds form from the bottom.
- 8Using a spoon or spatula, gently lift these curds to the top to allow the uncooked egg to flow beneath.
- 9As it cooks more, it will be more a matter of lifting and folding, than stirring them briskly.
- 10When the eggs are almost set (still a little wet looking), remove them from the pan, as they will cook a little more on their own.
- 11If you desire smaller curds, you can chop the egg a bit and stir lightly.
- 12Garnish with fresh herbs, such as chives, chervil, parsley or tarragon before serving.
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Nutritional Facts for Scrambled Eggs
Serving Size: 1 (174 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 317.1
- Calories from Fat 230
- Total Fat 25.5 g
- Saturated Fat 11.7 g
- Cholesterol 593.8 mg
- Sodium 705.4 mg
- Total Carbohydrate 1.5 g
- Dietary Fiber 0.0 g
- Sugars 0.5 g
- Protein 19.2 g