29 July 2010

How to Properly Cook Scrambled Eggs

Today's SFGate Food section included a link to CHOW's The Basics: How to Make Scrambled Eggs.

While I applaud the intent of this recipe to instruct people to make good scrambled eggs, I gotta say, as a scrambled eggs enthusiast, I have some issues with this recipe.

First, who cooks 6 eggs at a time? OK, I do, on occasion, but I don't know of anyone else who does, even when cooking for two.

Second, the setting aside a small portion of raw egg in a separate bowl means unnecessarily dirtying up a bowl, and the recipe calls for fully cooking that portion anyways, so, uh, what's the point?

Third, the larger portion of egg is poured into the pan (I agree with the medium-low heat setting) and is just left there to get stiff, overcooked, and chewy. Alton Brown correctly instructs the egg mixture to be immediately stirred around as it hits the pan, to keep whatever egg that is initially cooked by the heated pan surface from being overcooked.

Personally, I like my eggs very wet and runny, and that's easily achieved without having to pour in a second bowl of raw egg mixture (cold raw egg in my scrambled eggs are not my idea of a good time). Just plate the eggs, with its hot runny goodness, out of the pan, sooner than most people would with their scrambled eggs.