My go-to technique for making scrambled eggs is so as to add ricotta and cook dinner them low and sluggish in a bit butter till completely creamy. Sounds fairly foolproof, proper? It’s, however sadly, as a mother of a brand new child with a really delicate tummy, I’ve lately needed to in the reduction of on dairy. My days of utilizing butter and cheese to keep away from rubbery eggs are on maintain for now.
That stated, my want for protein has by no means been larger. I’m nonetheless craving fluffy scrambled eggs! What’s a hungry mom to do? It seems the reply is already sitting proper on my kitchen counter: salt.
To be honest, the key ingredient is sitting on my counter in a salt nicely, however the thought comes from a cookbook sitting on my bookshelf, The Meals Lab by J. Kenji López-Alt. In an in depth chapter known as “Eggs, Dairy, and the Science of Breakfast,” Kenji goes into nice element on how you can get tender scrambled eggs with out including dairy.
It seems that very similar to many wonders of the meals world (Prosciutto, I’m you!), all you want for superior fluffy scrambled eggs is salt and a bit persistence. After all, I’ve at all times salted my eggs proper earlier than including them to the pan, or whereas they cooked, however I’d by no means salted them upfront. And that is the place the trick lies.
Merely Recipes / Sally Vargas
How I Make Higher Scrambled Eggs (No Dairy Required)
Kenji’s trick for higher scrambled eggs goes one thing like this: Crack your eggs right into a bowl, add nonetheless a lot salt you usually do to your eggs, whisk the eggs, and allow them to sit out on the counter for quarter-hour. After that, cook dinner them the way you usually do. Simple!
The Science of Salting Your Eggs
Salting and whisking the eggs quarter-hour upfront of cooking them adjustments the feel of the eggs. Kenji explains the scientific reasoning behind this comprehensively within the cookbook, and what I shortly gathered is that the salt breaks up the proteins within the yolk because it sits, which prevents them from clumping collectively too tightly as they cook dinner. This additionally helps keep away from getting “weepy” scrambled eggs that launch water.
What I like most about this tip is that my children and I noticed the science at work. As my salted scrambled eggs sat, we might see them go from a buttery opaque yellow to a translucent orange. Kenji explains that this shade shift is the salt at work. When cooked, the scrambled eggs ought to have mushy, fluffy curds that are not rubbery or watery.
Whereas my children are nonetheless not the largest followers of scrambled eggs, they cherished seeing this real-life science experiment. My eggs have been so mild and fluffy that I nearly (nearly!) didn’t even miss the cheese.
Get pleasure from Some Bacon With Your Eggs
