Eggs can be made into various dishes, which are loved by adults and children. A scrambled egg for breakfast or lunch is both nutritious and delicious. But making delicious scrambled eggs may not be as easy as they seem to be, making the wrong method will only be hard and dry. Daily Mail Report, Michelin chef Sally Abé shares the often overlooked steps when making scrambled eggs. She said that the key to making scrambled eggs like silky slippery pillows is patience. Here are the steps to make perfect scrambled eggs.
First beat the two eggs per person into a small bowl, stir until the egg whites are completely mixed, and then add some salt and pepper to taste. Then melt some cream on low heat in the non-stick pot until the cream starts to bubble but has not changed color yet, and then pour the egg liquid into the pot.
Aibei said that he would stir with a tinder and leave it for 10 to 15 seconds to allow the egg liquid to solidify due to heat, and then continue to flip gently until the soft pillow egg is rolled out.
Aibe said that when scrambled eggs are cooked until about three quarters of cooked, you can turn off the heat, and finally move them to quickly pour out the pot because the eggs will continue to heat up at the remaining temperature of the pot.
If you want to enhance the flavor of scrambled eggs, Aibe recommends that you add a spoonful of French sour cream (Crème fraîche) before starting the pot and mix it, and give yourself a more scrambled scrambled eggs, which will also have a more scrambled flavor and taste.