I am not a huge egg fan. Yes, I've been experimenting with frittatas of late, but it's been a very new (and unexpected) experience. Eggs in my kitchen have traditionally only been used for baking, with some infrequent cooking by husband for himself. But if one starts with frittatas, I guess it's only a matter of time before scrambled eggs appear!
For my first scrambled eggs, I followed - of course - a Cook's Illustrated recipe for Perfect Scrambled Eggs for Two. It calls for a "low and slow" cooking approach to produce extra-creamy eggs.
I did make some modifications to their recipe, notably by substituting soy milk for half and half (and eyeballing the amount), and then adding in some roughly torn parsley and chives to dress up the eggs.
The low and slow approach worked pretty well for me, though I felt like I cooked the eggs for longer than the recipe directed. Part of that is probably because I like my eggs to be more well done, but also that I likely didn't have the pan hot enough.
I'm not sure if I will ever truly master this approach or scrambled eggs though. While the resulting eggs were very tasty - slightly salty, light + airy texture, and nice crunch + freshness from the herbs - I don't think I'm a real convert to homemade eggs yet.
We'll see where this egg journey takes me though - never thought I would end up making scrambled eggs myself, so we'll see what happens in the future!
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