How do you like your eggs in the morning?
If you’re a big fan of the scrambled variety, then one particular recipe should be on your radar.
A chef for The New York Times has shared a three-step recipe for making creamy scrambled eggs – and food lovers can’t get enough of it.
But what’s the secret behind this ‘game-changing’ recipe?
In the post, J. Kenji López-Alt reveals one ingredient that makes all the difference – starch.
This is because starch stops the eggs from setting too firmly, which means they stay tender and moist – whether you like them soft, medium, or hard-scrambled.
The viral recipe requires two teaspoons of starch, four tablespoons of cold unsalted butter cut into 1/4-inch cubes, four eggs and a pinch of salt.
J. Kenji López-Alt says: ‘Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand.’
In terms of method, the starch needs to be mixed with water until no lumps remain, then half the butter should be added with eggs and salt, before whisking together.
After, add one tablespoon of water to a pan on the hob until it evaporates, then the rest of the butter should be melted before the egg mixture is added.
The eggs should be folded using a spatula, until they are slightly less cooked than you’d like them. The recipe explains: ‘More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds.’
It’s safe to say that fans have gone wild for the recipe and have left comments detailing their own successes with it.
One person replied: ‘These were the exact right fluffiness.’
While another said: ‘Kenji does it again. These eggs are incredible.’
However, it’s worth pointing out that food scientist Alton Brown believes an alternative ingredient is the secret to creamy scrambled eggs.
He suggests adding one teaspoon of mayonnaise and one teaspoon of water (for three large eggs) before you start scrambling.
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