Perfect Scrambled Eggs

I have yet to meet a kid, or know of one, that doesn’t like scrambled eggs. Not considering those who can’t eat eggs or have other dietscrambled500ary restrictions, a warm, moist, gently folded mound of scrambled eggs is usually a slam-dunk meal for any hungry munchkin – anytime of the day (or night).

As it is a ubiquitous meal that can be made by almost anyone – I’ve tasted countless versions of this dish with a very wide range of experiences – mostly negative. Typically the eggs are dry, bland, over cooked – sometimes burned and coarse in texture. I have also seen eggs come out soupy, runny with a pudding-like texture.

So, even though it is a brain-dead simple meal to cook – most mess it up…

Years ago while perusing a copy of Cooks Illustrated, I came across the instructions on how to make perfect scrambled eggs – that is if you like moist, fluffy eggs with a velvety finish. I’ve been doing them this way ever since and have yet to have anyone complain and in fact, have “converted” those who used to think that adding milk or cream or cheese or whatever makes the eggs better tasting.

Like almost anything else in life – less is more… all you need are eggs, butter and some salt/pepper to taste.

1. Heat the pan on medium-low heat.

2. A tablespoon of butter – I like the real stuff (salted Irish sweet cream butter)

3. Break the eggs into a bowl and use a fork to mix the eggs together – don’t over whisk them. You want them to still be runny with some of the egg white still intact.

4. Pinch of salt/pepper to taste.

5. Pour eggs into a pan (when butter has melted and coated the frying pan).

6. Right as the eggs start to cook – take it off the burner and start to slowly fold the eggs over each other – pulling them towards the center of the pan and then put it back on the heat for 20-30 seconds – do this repeatedly.

7. At the point where the eggs have a moist, glistening finish but aren’t 100% cooked (there’s still a bit of liquid in the pan) – take the pan off the heat completely and let the residual heat complete the cooking process. All the while keep folding and moving the eggs so they don’t over cook.

That’s it! Works every time.

Advertisements

Treat the Family to Tasty Udon Soup

2263643007_206c362b97If you want to pull together a fun, tasty meal for the family – assuming they like or are game for Japanese flavors, you’ll want to check out this simple straight-forward recipe for chicken udon noodle soup.It’s really tasty and hearty – so a bowl of this will satisfy almost any appetite. It took me about 20 minutes or so to do it tonight. Quick tip – buy pre-cooked udon noodles if you can. I got mine at Costco, believe it or not – or you can get them at Whole Foods or any Asian food market. I also used a pre-cooked roasted chicken – which you can get at any supermarket these days.

If you have concerns about MSG – look for MSG-free dashi powder, which is the main ingredient for the soup stock.

Kids love the big thick noodles and the adults can spice it up using shichimi (red pepper flakes). Consider it a lesson for the kids about international cuisine and saying you whipped up some udon soup for scratch for the fam will impress your ethno-centric colleagues and increase your cool quotient.