How to scramble eggs “perfectly” is a topic that generates a lot of discussion among culinary experts. It may be considered both an art form that is held in high regard and a science that is based on the complex ways in which protein molecules interact with both fat and heat, as well as with one another. But if you’re anything like me — and evidently my son, who is 11 years old — in the end, all you want is a platter of fluffy, creamy, not-too-watery (and also not-too-dry!) scrambled eggs. This is also the case with my son. And you want them to be simple and need little to no cleaning. We were able to solve the mystery by using a wand-style milk frother.
Eggs That Have Been Beaten to a Foam Are Creamy and Light.
My son, who is an aspiring home chef and describes himself as energetic, adventurous, and perhaps cockamamie, boasted to me one morning that he had prepared the finest scrambled eggs ever by using the wand milk frother that belonged to my husband. The first thing that sprang to my mind was “eww.” With only one careless wash, you put yourself at danger of very revolting cross-contamination. However, after learning that the frother component of the equipment can be cleaned in the dishwasher, I became interested in the product.
When I sampled some of my son’s eggs that he had made with his milk frother, I found that they were some of the nicest eggs I had ever eaten since they were airy, creamy, and packed with flavor. However, why? It has been hypothesized that the uniformity of the frothed eggs results in a superior texture and taste than when whisking by hand, which does not properly combine the egg whites and yolks. This is because the frothing process creates more air bubbles. Another probable reason is that the egg whites are aerated by the whisk of the frother, which helps to keep the eggs frothy even after they have been exposed to the fat in the hot pan. I would also venture a guess that the way the frother jiggles the proteins must also have a role, but this is just a conjecture on my part. What exactly isn’t a guess? They are scrumptiously satisfying in every way.
There are critics of almost every way of preparing food, including cooking. I have heard that some people believe that whipping eggs in a blender, which works on a similar concept but takes more cleaning, is a poor idea. Our way of using a milk frother, on the other hand, is preferable, so thank you very much for your consideration in this matter. These critics also bring up proteins and fats and heat, and they argue that the best strategy is to whip the egg whites until they are foamy, and then very carefully fold in the egg yolks just before cooking. They believe this is the best method to handle the proteins and fats and heat.
I’ve given this approach a go, and not only does it need the use of two dishes (I think you know where I stand with regard to cleanliness at this point), but the resulting eggs aren’t quite as tasty. The taste isn’t as robust and, as egg whites are wont to do, the finished product leaks liquid if it is let to rest for even just a few of minutes, as egg whites have a tendency to do. You can’t exactly get the egg yolks to be consistent without “breaking” the whites.
The Step-by-Step Guide to Making Milk-Frosted Scrambled Eggs
Convinced? I had the same notion. Now it’s your turn to experiment with it on your own. The procedure couldn’t be easier. The procedure is as follows.
- In a bowl, make egg cracks.
- The eggs should be frothed with a wand milk frother until they reach a consistent light yellow color and generate a foam that is soft yet durable. This process should take anywhere from one to one and a half minutes. (The specific amount of time needed will be determined on the quantity of eggs that you are cooking.)
- Prepare your pan by heating it over a medium-low flame. Give your foamy eggs one more whirl just before carefully putting them into the pan if they have been sitting for more than a minute while the pan you are using warms up. It is preferable to have more foam than liquid.
- Fold the eggs very carefully a few times with a silicone spatula while letting them to continue cooking all the way through. Season the eggs with salt and pepper as they cook.