Perfect Scrambled Eggs: A Step-by-Step Guide
What is the "Perfect" Scrambled Egg?
"Perfect" is, of course, a relative term. Some people love their scrambled eggs barely firm, evenly textured, and creamy. Others swear by thoroughly dry, almost meaty curds. For me, "perfect" lies somewhere in between: a moist, yet slightly firm curd that is neither runny nor rubbery; an egg with a bit of texture and bite to it but that provides a bit of creaminess as well. Egg utopia!
I think we learn what we like, in good part, by experiencing what it is we don't like. For instance, I hated eggs until I was a grown woman with a kitchen of my own to play in. My mother was one of those cooks to whom the term "well done" was considered still not done enough. Scrambled eggs were hard, smallish curds, browned over high heat, heavy enough to stay with you until well past lunch time. The only way to eat them (and, yes, you HAD to eat them, or you sat at the table all day with your cold curded eggs) was to make a sandwich of eggs between two slices of heavily buttered toast. Then, you just chewed and swallowed as quickly as possible. Mmmmm---nothing like Mom's home cooking.
Anyway, through trial and error, and plenty of bad eggs along the way, I've perfected my scrambled eggs. And now, I love them! Here's how I make the "perfect" scrambled egg.
Chef Gordon Ramsay Makes Scrambled Eggs (Not my favorite way, but, some might prefer it :-) )
Did You Know?
Scrambled Eggs in Pop Culture:
The Beatles' song, "Yesterday," written by Paul McCartney, went under the working title "Scrambled Eggs." Why? McCartney had the melody first and no words, so he came up with a joke verse to fit the melody. The original working first verse was:
Oh how I really love your legs...."
Which, thankfully, later became:
All our troubles seemed so far away...."
Source: Paul McCartney: Many Years From Now.
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