Sunday, December 04, 2005

Scrambled Eggs II

I got more information for fluffy scrambled eggs online.

Scrambled Eggs
1. Remove the eggs from the heat source when they are still very moist, because the internal heat of the eggs will complete the cooking process.
2. Don't overbeat. Stop when you see large bubbles.
3. Add milk for soft fluffy curds.
4. Use thicker pans. (This is the same for caramelizing onions.)

Credit: http://home.att.net/~jserdmann/Techniques-ScrambledEggs.html

Saturday, December 03, 2005

Scrambled Eggs

I've been trying these few days to make the perfect scrambled eggs. But they always come out more cooked than I want them to be.

Making Scrambled Eggs
1. If you want smaller curds, you scramble and stir the eggs more vigorously. For larger curds, you wait for a while for the egg to set before scrambling.
2. Heat the pan first before adding the butter to prevent the butter from turning brown.
3. Beat the eggs completely before adding salt and pepper.

First Post

This is my first post.

Firstly, I would like to state that this blog would be on my experiments in the kitchen. I'll be starting from the basics - eggs.

Secondly, this name - Herby - is a nickname from Jiamin and also a word I use to describe food.

Thirdly, your comments are much appreciated but I will not be putting any tagboards, so if you want to leave a comment, scroll to the bottom of the post and comment!

LA FIN.