Sample Preparation
Raw eggs are whisked to blend the egg white and yolk into a homogeneous liquid. Liquids such as stock, cream, butter, milk, water, or oil may be added during the whisking to create a softer texture. The amount of liquid added is typically about 2 tbsp (30 mL) liquid per egg. Salt, pepper, or other seasonings can be added to taste.
The whisked eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, will create small and soft curds. The lower the heat and the more constant the movement, the creamier the finished dish.
Once the liquid has mostly set, additional ingredients such as ham, herbs or cheese may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of overcooking or adding under cooked high-moisture vegetables.
Read more about this topic: Scrambled Eggs
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