Aug
01

Scrambled eggs (with cream cheese and spring onions) and smoked salmon on a toasted English muffin. I often make this (or variations on the theme) as a luxury weekend brunch. I prefer my scrambled eggs to be loose and creamy rather than fluffy and dry, so I break eggs directly into the frying pan (bonus — less work!), roughly scramble them with a spatula, and then cook them slowly with infrequent stirring. Dairy (usually cream cheese or a little light cream) and seasoning goes in at the end, not the beginning — I’ve read that salt added beforehand can toughen the eggs if added beforehand, because it draws water out of the protein cells. The cold-from-the-fridge dairy also helps to arrest the cooking process too, stopping the eggs from drying out. —Rich

Scrambled eggs (with cream cheese and spring onions) and smoked salmon on a toasted English muffin.

I often make this (or variations on the theme) as a luxury weekend brunch. I prefer my scrambled eggs to be loose and creamy rather than fluffy and dry, so I break eggs directly into the frying pan (bonus — less work!), roughly scramble them with a spatula, and then cook them slowly with infrequent stirring. Dairy (usually cream cheese or a little light cream) and seasoning goes in at the end, not the beginning — I’ve read that salt added beforehand can toughen the eggs if added beforehand, because it draws water out of the protein cells. The cold-from-the-fridge dairy also helps to arrest the cooking process too, stopping the eggs from drying out. —Rich

Source Flickr / richardgaywood

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  1. stephorny reblogged this from objectionsalad
  2. rawnsley reblogged this from objectionsalad and added:
    Nice looking eggs....always follow Negativland’s advice, which also uses
  3. gheygaigay reblogged this from objectionsalad
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