Secrets of the perfect scrambled eggs. Perfect scrambled eggs - tips from the best chefs Perfect fried eggs

Fried eggs are a traditional men's dish, which became so primarily due to its simplicity. Even the most inexperienced cook can fry eggs without spoiling the taste of the dish. However, often they do not even suspect that there are no limits to perfection in frying eggs. There are many dishes based on fried eggs, but the fundamental remains the fried egg. Today we will talk about how to cook it the way the best chefs would do it.

Pan-

A thick-walled cast-iron frying pan with high sides is ideal for cooking scrambled eggs. As with steak, the porous and thick layer of cast iron allows ideal convection of temperatures and allows eggs to be fried quickly and deeply. A medium cast iron skillet can hold multiple eggs at once, making it great for making breakfast for the whole family.

In classic scrambled eggs, the bottom crispy crust is important, which contrasts with the soft yolk. It is preferable to fry scrambled eggs in butter by melting the cube in a hot frying pan. However olive oil will not spoil good scrambled eggs, but on the contrary, it will give the eggs an interesting taste.

Sequencing -

Heat a tablespoon of oil in a frying pan over medium heat. When the oil sizzles, crack the eggs into it. Fry until the edges are thin and crispy. Season with salt and freshly ground pepper and serve with a piece of toast.

Additives and garnish -

Scrambled eggs are good on their own - even a minimal set of ingredients is enough for good taste. However, there are products in the world that go perfectly with scrambled eggs. The main such product is undoubtedly bacon, which is suitable for scrambled eggs, both fried and raw. Tomatoes also go well with eggs. Sometimes not only tomatoes are added to scrambled eggs (or served with them), but also hard cheese, sausage, fried meat, mushrooms, onions, vegetable stew and much more in different combinations and variations. An interesting option fried eggs is a fried egg with salmon, which has an unusual taste.

Consistency and roasting -

In Russian cuisine, fried eggs are traditionally cooked on only one side, thanks to which the yolk remains intact and does not lose its shape. This method exists, but is not mandatory. Scrambled eggs can be cooked on both sides. The main thing here is to preserve the liquid yolk, which serves as a natural sauce for the dish.

Salt and spices -

Let's use the steak analogy again - for a good scrambled egg, a pinch of kosher salt and freshly ground pepper is enough. However, new variables can be introduced into the dish, such as coarsely ground paprika, white pepper and a variety of herbs. Chopped dill in scrambled eggs will give it notes of Scandinavian cuisine, and suneli hops will add a Caucasian accent.

And only very recently I learned that the most respected guests were greeted with fried eggs in the Voronezh region (where my grandmother was from). Several dozen eggs were fried in a huge frying pan and served in the center of the table. I can assume that they were fried with lard, which, of course, is incredibly tasty, aromatic and satisfying. So grandma knew what she was asking.

She probably explained it to me, but as always, I didn’t want to listen, much less believe and delve into the essence of the tradition. Now it emerges from memory - after all, it lay somewhere in the farthest corners, but the time has come, and it was needed.

About eggs

Of course, scrambled eggs (“ scrambled eggs" - Russian colloquial) was fried from eggs "straight from the hens", the freshness was always of the highest category, dietary. Today we need to be able to choose eggs, which can be quite difficult. In the store, the only reference point is the date on the package. The later, the fresher the egg. The manufacturer, of course, also matters, but if you make a choice between manufacturer and freshness, my choice is always in favor of freshness.

How to externally distinguish a fresh egg from an old one? It is almost impossible to do this in a store. But when preparing fried eggs (I’ll be talking specifically about that), this will be noticeable right away. Fresh whites will not spread into a thin puddle; the yolk will be clearly convex and formed. In the photo on the left is a fresh egg, and on the right is an egg that is not the first freshness.

Perhaps it was transported for a long time and carelessly, and was shaken. By the way, this is why it is better to store eggs in the refrigerator not on the door, but on the shelf - they are calmer there.

Temperature

So for perfect scrambled eggs needed fresh eggs, but what kind of fried egg is ideal? There are exactly as many answers as there are tastes. Some people prefer a toasted, crispy edge and a runny yolk. Some people like soft whites and almost untouched yolks. And someone will cover the scrambled eggs with a lid or turn them over to completely fry the whites on all sides.

One important thing to know is that the white cooks much faster than the yolk and this must be taken into account when heating the pan. If the pan is too hot, the white will quickly “seize” and fry, but the yolk will remain runny. But what’s most unpleasant for many is that the top part of the protein will also not cook well due to the dense bottom crust that has formed. Poorly heated eggs will simmer in the pan and the yolk will be dense, like a hard-boiled egg.

Oil

Yes, perhaps the most important thing to achieve best taste scrambled eggs - they should be fried in butter. Of course, you can cook it with olive oil - less tasty, and with lard - very tasty, but fatty. Therefore, it is optimal to use butter, which will reveal the taste of the fried egg.

The oil should be placed in a cold frying pan and only then put it on the fire. We don’t see how the frying pan is heated, so we can make a mistake - overheat the frying pan and the oil will immediately start to burn. You need to heat the frying pan together with the oil - control the heat.

There should be enough oil to cover the entire bottom of the pan, not just a smattering of oil. In a small frying pan - for 2 eggs - add about a dessert spoon of butter.

Scrambled eggs are salted at the very last moment before removing from the pan or already on the plate.

Option 1: browned and crispy edges and runny yolk

This is, in my opinion, the easiest way. Place a piece of butter in a frying pan and place immediately over high heat. The oil will begin to melt quite quickly and actively sizzle. Without allowing the butter to brown (otherwise it will quickly start to burn), break the eggs and reduce the heat to just above medium. With this method, the bottom of the scrambled egg is fried very quickly, the white becomes dense and does not allow heat to pass through to the surface. You can help a little with the tip of the knife, pushing the protein apart - the heat of the frying pan will burst upward and the protein will fry faster.

Option 2: soft but fried white and runny yolk

Place the frying pan with oil over medium heat and heat until the first sign of oil hisses. Break the eggs and, slightly reducing the heat, wait patiently until the whites are completely cooked.

Option 3: equally fried eggs on both bottom and top

There are two technologies here. The first is to leave a runny yolk while the white is cooked. To do this, heat the frying pan over high heat, break the eggs, and reduce the heat slightly. Arm yourself with a spoon and continuously pour hot oil over the egg until the scrambled eggs are completely white.

The second technology is to heat a frying pan with oil over medium heat, break the eggs, reduce the heat and cover the frying pan with a lid. Fry until the protein is ready. But with this method the yolk will be denser.

If you ask me what kind of scrambled eggs I like, I will answer: I like soft whites and runny yolks, as in the second option.

Olga Syutkina:
“The Kitchen of My Love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I took up the history of Russian cuisine and wrote new book- “The unrealistic history of Russian cuisine.” It is about the past of our gastronomy, how it arose and developed. About the people who created it. Now a continuation of this work is being published - this time about the Soviet period. Together with our readers, we are trying to figure out whether Soviet cuisine was a logical stage in the development of great Russian cooking or whether it became an accidental zigzag of history. Here I will try to tell you about how sometimes in a surprising way history comes into our world today, onto our kitchens and tables.

Olga Syutkina's recipes:

Meat broth

Broth is a French word. But ironically or semantically, even in Russian it succinctly reflects the process: I immediately imagine a gurgling, aromatic brew...

Scrambled eggs are a very simple dish, so everyone can cook it, and almost everyone succeeds.

It is good for breakfast, lunch and dinner, for light snack or main course. Scrambled eggs are suitable for all ages and both sexes. Firstly, it is very easy to prepare, secondly, the ingredients for its preparation are minimal and inexpensive, thirdly - it’s super quick dish for lazy people.

What do we mean by scrambled eggs? Scrambled eggs - a dish of European cuisine, cooked in a frying pan from broken eggs . In Great Britain and Ireland, scrambled eggs and bacon are a traditional breakfast. Spanish scrambled eggs, huevos, are cooked on flatbread. There are fried eggs, when the eggs are carefully beaten into a frying pan, while the yolk remains intact, and the white spreads, and scrambled eggs - when the eggs are poured into the frying pan and immediately stirred vigorously, while the white and yolk form a single whole. Scrambled eggs can be cooked in a frying pan in the oven and microwave oven. There are a lot of options, as well as recipes.
For those who are very hungry, you can offer scrambled eggs with various additives: tomatoes, onions, mushrooms, cheese, ham, sausage, meat and more exotic: fried and salted fish, liver, and even fruit. You can fantasize endlessly about the theme of scrambled eggs and choose the filling to your taste.
How to cook the perfect scrambled eggs so that your stomach growls with pleasure and your soul sings with satiety. There are several simple, but still “tricks”:

1. First you need to start choosing a frying pan for scrambled eggs. It should not be too large, otherwise the protein will spread over it in a thin layer and may dry out or burn too much. Large frying pan suitable for big company or a grand scrambled egg made from many eggs. It is also not recommended to use a frying pan that is too small, since the protein forms too thick a layer and may not fry. A medium frying pan is the golden mean. It's best to take cast iron frying pan with a thick bottom - so you can count on your quick dish not burning. Teflon pans are good for fried eggs, but they are not very suitable for scrambled eggs. Since the secret of scrambled eggs is intensive stirring, and it is better to do this with a regular fork, and in order not to damage the Teflon layer, they usually use a wooden or plastic spatula, which does not stir large lumps very well.
2. The eggs need to be broken into a preheated frying pan with heated oil. If it is cold, the scrambled egg will absorb a lot of excess fat, and if it is overheated, it will quickly burn or quickly brown, but the inside will not be ready.
3. What's the best way to fry eggs? There are several opinions: some argue that real scrambled eggs are made only with butter, others that only with vegetable oil, and still others advocate the use of animal fats or lard. We recommend preparing regular fried eggs or scrambled eggs in a mixture of vegetable and butter. Firstly, in this way butter it will not burn, and secondly, it has a positive effect on the taste of the dish. But margarines should be avoided - they saturate the eggs too much foreign taste. And in general, not very useful.
4. Breaking fried eggs correctly is an art. You need to hit the shell hard with a clear and quick movement so that it cracks, and at the same time so that its pieces do not fall into the dish. But the yolk remained intact. It is best to do this with a knife, rather than hitting the egg on the edge of the frying pan, as many are accustomed to. And one more note: eggs must be thoroughly washed before cooking so that excess bacteria from the shell does not get into the dish.
5. If you are making scrambled eggs using many eggs... big company, make several cuts on the almost finished protein so that the uncooked mass finally gets into the pan and is fried. Warning: make cuts only in the protein!
6. When to salt scrambled eggs? If you are making scrambled eggs, you can season them immediately when the mixture begins to harden. If you cook with fried eggs, be careful, if you salt it first, firstly, the yolks may leak, and secondly, unsightly white spots may form on the yolks, so you need to salt the fried eggs with fine salt shortly before cooking, and it is better to salt the whites so as not to spoil appearance yolk.
7. Scrambled eggs can be seasoned with various spices, for example, black and red pepper, paprika, oregano, marjoram, cumin, sage, turmeric, etc. You can also season herbs: sprinkle with dill, parsley, basil, chives, etc. (but after frying).
8. The cooking time for scrambled eggs ranges from 2 to 5 minutes, scrambled eggs cook very quickly - within 1-2 minutes, and you can spend all five on fried eggs. Of course, if you tolerate a runny yolk, you don't have to cover the scrambled eggs with a lid. This will spoil the color and consistency of the yolk, and your dish will not cook faster.
9. If you cook scrambled eggs in the oven, it should be well heated to 160-180 degrees, and then you will need literally a few minutes (no more than 4) for real scrambled eggs (so that the yolk is liquid). When cooking in the microwave, you only need to put a piece of butter in a special saucepan and pour in the egg, then put it on full power for 2 minutes. The time varies depending on the power and type of microwave.
10. If you are preparing scrambled eggs with additives, and they are raw (vegetables and meat), you need to first fry them until almost fully cooked and only then pour in the eggs, since the frying time for eggs is much shorter than, for example, potatoes.
11. Scrambled eggs are a fast food dish, so they should be served immediately after cooking and not left for later, otherwise the taste will deteriorate greatly.
12. The egg mixture for scrambled eggs can be beaten immediately with salt and pepper, milk, and sour cream, but this will be a deviation from the rules. Also, for fried eggs, the yolks can be separated from the whites, and the whites can be whipped into a strong foam. Place the whipped whites in a frying pan or on a baking sheet, and place the raw yolks on top and bake, covered, over a fire or in the oven. There are a lot of variations on this theme.

1. A final word of caution: when cooking scrambled eggs, the “law of meanness” always comes into play - one egg may turn out to be rotten; it is difficult to foresee this situation. If this happens, you will have to throw the entire dish in the trash. You can, of course, use the proven method of the professionals - first beat all the eggs into a bowl, and then pour them into the frying pan, but this does not always work.

Each person has their own ideal scrambled egg: some like it fried, while others like it more runny, so go for it and you will succeed!

Enjoy your meal!

Scrambled eggs are a very simple dish, so everyone can cook it, and almost everyone succeeds.

It is good for breakfast, lunch and dinner, for a light snack or main course. Scrambled eggs are suitable for all ages and both sexes. Firstly, it is very easy to prepare, secondly, the ingredients for its preparation are minimal and inexpensive, and thirdly, this is a super-fast dish for lazy people.

What do we mean by scrambled eggs? Scrambled eggs - a dish of European cuisine, cooked in a frying pan from broken eggs. In Great Britain and Ireland, scrambled eggs and bacon are a traditional breakfast. Spanish scrambled eggs, huevos, are cooked on flatbread. There are fried eggs, when the eggs are carefully beaten into a frying pan, while the yolk remains intact, and the white spreads, and scrambled eggs - when the eggs are poured into the frying pan and immediately stirred vigorously, while the white and yolk form a single whole. Scrambled eggs can be cooked in a frying pan in the oven or microwave. There are a lot of options, as well as recipes.

For those who are very hungry, you can offer scrambled eggs with various additives: tomatoes, onions, mushrooms, cheese, ham, sausage, meat and more exotic ones: fried and salted fish, liver, and even fruit. You can fantasize endlessly about the theme of scrambled eggs and choose the filling to your taste.

How to cook the perfect scrambled eggs so that your stomach growls with pleasure and your soul sings with satiety. There are several simple ones, but still "tricks" :

1. First you need to start choosing a frying pan for scrambled eggs. It should not be too large, otherwise the protein will spread over it in a thin layer and may dry out or burn too much. A large frying pan is suitable for a large group or an epic scramble of many eggs. It is also not recommended to use a frying pan that is too small, since the protein forms too thick a layer and may not fry. A medium frying pan is the golden mean. It is best to take a cast iron frying pan with a thick bottom - this way you can count on your quick dish not burning. Teflon pans are good for fried eggs, but they are not very suitable for scrambled eggs. Since the secret of scrambled eggs is intensive stirring, and it is better to do this with a regular fork, and in order not to damage the Teflon layer, they usually use a wooden or plastic spatula, which does not stir large lumps very well.
2. The eggs need to be broken into a preheated frying pan with heated oil. If it is cold, the scrambled egg will absorb a lot of excess fat, and if it is overheated, it will quickly burn or quickly brown, but the inside will not be ready.
3. What's the best way to fry eggs? There are several opinions: some argue that real scrambled eggs are made only with butter, others that only with vegetable oil, and still others advocate the use of animal fats or lard. We recommend preparing regular fried eggs or scrambled eggs in a mixture of vegetable and butter. Firstly, this way the butter will not burn, and secondly, it has a positive effect on the taste of the dish. But margarines should be avoided - they add too much extraneous flavor to the scrambled eggs. And in general, not very useful.
4. Breaking fried eggs correctly is an art. You need to hit the shell hard with a clear and quick movement so that it cracks, and at the same time so that its pieces do not fall into the dish. But the yolk remained intact. It is best to do this with a knife, rather than hitting the egg on the edge of the frying pan, as many are accustomed to. And one more note: eggs must be thoroughly washed before cooking so that excess bacteria from the shell does not get into the dish.
5. If you are preparing scrambled eggs from many eggs for a large company, make several cuts on the almost finished white so that the uncooked mass finally gets into the pan and is fried. Warning: make cuts only in the protein!
6. When to salt scrambled eggs? If you are making scrambled eggs, you can season them immediately when the mixture begins to harden. If you cook with fried eggs, be careful, if you salt it first, firstly, the yolks may leak, and secondly, unsightly white spots may form on the yolks, so you need to salt the fried eggs with fine salt shortly before cooking, and it is better to salt the whites so as not to spoil the appearance of the yolk.
7. Scrambled eggs can be seasoned with various spices, for example, black and red pepper, paprika, oregano, marjoram, cumin, sage, turmeric, etc. You can also season with herbs: sprinkle with dill, parsley, basil, chives, etc. ( but after frying).
8. The cooking time for scrambled eggs ranges from 2 to 5 minutes, scrambled eggs cook very quickly - within 1-2 minutes, and you can spend all five on fried eggs. Of course, if you tolerate a runny yolk, you don't have to cover the scrambled eggs with a lid. This will spoil the color and consistency of the yolk, and your dish will not cook faster.
9. If you cook scrambled eggs in the oven, it should be well heated to 160-180 degrees, and then you will need literally a few minutes (no more than 4) for real scrambled eggs (so that the yolk is liquid). When cooking in the microwave, you only need to put a piece of butter in a special saucepan and pour in the egg, then put it on full power for 2 minutes. The time varies depending on the power and type of microwave.
10. If you are preparing scrambled eggs with additives, and they are raw (vegetables and meat), you need to first fry them until almost fully cooked and only then pour in the eggs, since the frying time for eggs is much shorter than, for example, potatoes.
11. Scrambled eggs are a fast food dish, so they should be served immediately after cooking and not left for later, otherwise the taste will deteriorate greatly.
12. The egg mixture for scrambled eggs can be beaten immediately with salt and pepper, milk, and sour cream, but this will be a deviation from the rules. Also, for fried eggs, the yolks can be separated from the whites, and the whites can be whipped into a strong foam. Place the whipped whites in a frying pan or on a baking sheet, and place the raw yolks on top and bake, covered, over a fire or in the oven. There are a lot of variations on this theme.
13. A final word of caution: when cooking scrambled eggs, the “law of meanness” always comes into play - one egg may turn out to be rotten; it is difficult to foresee this situation. If this happens, you will have to throw the entire dish in the trash. You can, of course, use the proven method of the professionals - first beat all the eggs into a bowl, and then pour them into the frying pan, but this does not always work.

Each person has their own ideal scrambled egg: some like it fried, while others like it more runny, so go for it and you will succeed!