Friday, February 1, 2008

Scrambled Eggs

I'm rather picky about scrambled eggs.  I learned how to cook them from my amah Lita in Hong Kong.  It's a very simple and clean method, and if you do it right the pan is practically clean when you are done.  You can use this method for doing one egg or up to 8 or 9.  If more eggs are used you do need a BIG pan, as the eggs will cool down the pan.

eggs, at room temperature preferably (not more than seven at a time)
salt and pepper
1 to 2 tablespoon of oil

Stir up the eggs using a fork. Heat the oil on medium high in a frying pan or saute pan if going a big batch.  Do not use a non-stick pan for this method of making scrambled eggs. The oil must come to the point where it starts to have a rainbow effect as you look at it, but is not smoking.  In other-words you want the oil to be as hot as is reasonably possible.  Have the eggs and a fork ready to go in at the right moment.  With the fork in one hand and the dish of eggs in the other slowly pour in the eggs, stirring with the fork as they go in.  Stir stir stir with the fork, flipping the eggs around to get all the bits cooked.  As soon as the eggs look mostly cooked tip the eggs back into the bowl they came from.  The heat will continue to cook the last bit of uncooked eggs.  And at this point the pan should look almost clean.  There should have been absolutely no sticking of the egg to the pan.

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