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4 Comments:
Did I miss something??? where's the technique for making the best scrambled egg???
Markbb at 11:51AM on 08/22/08
Click on the picture, not the words.
Summerfield at 12:50PM on 08/22/08
I think this version by Tyler Florence is great. The addition of heavy cream really adds to the fluffiness.
http://www.foodnetwork.com/recipes/tyler-florence/soft-scrambled-eggs-with-avocado-recipe/index.html
winebill at 6:56PM on 08/22/08
These do look great.
The best scrambled eggs I've made are in the style of Escoffier. You must not have a fear of butter however. And the eggs may not sit for any period of time when done.
For two: Throughly whisk 5 eggs (no whites showing through). Melt 1 TBS. of butter over medium low heat. Add all the eggs and immediately begin stirring the eggs with a fork to make very small curds. When the eggs are just beginning to set, but are still very creamy, add one TBS of (room temperature) butter and whisk in. The eggs should still have a very wet appearance. Get them on to warm plates, sprinkle a pinch of kosher salt and cracked black pepper over them and serve immediately. Delicious!
When dining out, one trick that works at some breakfast joints is to ask for "Eggs scrambled soft". There are lots of short order chefs who will accomodate your good taste!
MrMouse at 7:57PM on 08/22/08