Scrambled Eggs

Objectives

In this lesson, you will be able to:

• Identify what scrambled eggs are
• Determine how to properly make a scrambled egg
• Demonstrate the basic procedure in making a scrambled egg

Introduction

Scrambled eggs, like other egg preparations, are best cooked to order. Do not overcook it since it becomes tough and watery, and eventually turns green when held for a long time. Scrambled eggs should be soft and moist, unless the client requests “scrambled hard.

Basic procedure for scrambling eggs

Ingredients:

2 eggs

15 to 20 ml milk

Butter, as needed

Procedure

1. Break eggs into a bowl and beat until well blended. Season with salt and white pepper.
2. Add the milk or cream.
3. Heat butter in small sauté pan (for cooking to order) or in a large skillet, as for fried eggs.
4. When fat is just hot enough, pour in the eggs.
5. Cook over low heat, stirring gently from time to time as the eggs coagulate. Lift portions of coagulated egg so that uncooked egg can run underneath.
6. When eggs are set but still soft and moist, remove from heat. Turn out onto plate or into steam table pan.

Tip:

• Too much liquid may make cooked eggs watery and dilutes the flavour. Heavy cream adds richness but also adds cost.
• Do not use aluminium, which may discolour the eggs.
• Too much stirring breaks up eggs into very small particles.
• Do not let the eggs brown.
• Keep heat low.