You'll never leave your house for breakfast again!
My girlfriend, Kate, and I have an ongoing disagreement about scrambled eggs. She's in the crack-'em-into-a-hot-pan-and-stir-until-well-done camp, which produces firm eggs that have visible striations of white and yolk. Influenced by my days as a professional cook, I belong to the soft-scrambled-or-bust party. Ultimately, there's no right or wrong—in the world of scrambled eggs, it's all about your personal preference.*onlyBefore I go any further, I want to acknowledge one thing.
Perhaps the biggest thing some people get wrong about scrambled eggs is when to add the salt. There's a common belief thator tough—some folks even refuse to add salt until after the eggs have cooked. It's easy to see why: Add salt to beaten eggs and let them sit for even a few minutes, and the eggs turn a darker shade of orange, become slightly translucent, and appear to be thinner than before.
To do it, I made several batches of three beaten large eggs each, with different amounts and types of liquid: one, two, and three tablespoons of water; one, two, and three tablespoons of whole milk; and one, two, and three tablespoons of cream. I seasoned each with 1% salt by weight, added half a tablespoon of butter to each, and also prepared a control batch that had just the beaten eggs, butter, and salt, with no liquid added.
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