Today we will talk about how to cook it as it would make the best chef.
Scrambled eggs – traditional male dish that became first due to its simplicity. Even an inexperienced cook can fry eggs without spoiling the taste. However, often they do not even suspect that in the roasting of eggs there is no limit to perfection. There are many dishes based on fried eggs, but remains a fundamental fried eggs.
For cooking eggs perfect, thick-walled cast-iron frying pan with high sides. As in the case of steak, and a porous thick layer of cast iron gives a perfect convection temperatures and allows you to quickly and deeply to fry eggs. Medium cast iron skillet includes eggs from several eggs, so it’s perfect for making Breakfast for the whole family, informs Rus.Media.
Classic egg important bottom crunchy crust that contrasts with the soft yolk. Frying eggs best butter, melt the cube in a hot frying pan. However, and olive oil can’t spoil the good eggs, but on the contrary will give the eggs an interesting taste.
The sequence of actions
Heat a tablespoon of oil in a frying pan over medium heat. When it spatters, break there eggs. Fry until then, until the edges become thin and crispy. Season with salt and freshly ground pepper and serve with a slice of toast.
Supplements and garnish
Scrambled eggs good in itself – even a minimal set of products sufficient for good taste. However, there are products that fit perfectly with the eggs. The main this product certainly is the bacon, which is suitable for eggs in fried and raw. Also combine perfectly with eggs tomatoes. Sometimes eggs is added to (or served with it) not only tomatoes but also cheese, sausage, fried meat, mushrooms, onions, steamed vegetables and more in different combinations and variations. An interesting option is scrambled eggs with salmon, which has an unusual taste.
Consistency and roasting
The fried egg is traditionally cooked only on one side, so that the yolk remains intact and does not lose its shape. This method has, however, not mandatory. Eggs can be cooked on both sides. The main thing here is to keep the yolk runny, which serves as a natural sauce for the dish.
Salt and spices
Again an analogy with the steak and eggs for a good enough pinches of kosher salt and freshly ground pepper. However, in the dish can introduce new variables, for example, coarsely ground paprika, white pepper and various herbs. The crushed dill in the egg will give it a touch of Scandinavian cuisine, and Khmeli-suneli add the Caucasian accent.