You’ve been cooking scrambled eggs wrong – adding milk is a ‘cardinal sin’10/12/2020
Putting milk in your scrambled eggs is a mistake, a top restauranteur has warned.
Even though some think it makes the dish creamier, it actually does more harm than good.
Dan Joines, who runs several award-winning restaurants in London, says this step saps the flavour out of your breakfast.
He said: "Never add milk to your scrambled eggs – it dilutes the flavour and makes them more likely to turn out rubbery.
"It's always butter for me. Make sure your butter is golden, but not brown, before you put your eggs in. Keep stirring on a medium to low heat.
"Keep them moving and folding with a spatula until slightly runny, but bound together."
Luke Selby, who works at the Hide restaurant in London, agrees with this theory.
He added: "Putting milk in your scrambled eggs is a cardinal sin!
"It just makes them too wet, like school dinners."
You’ve heard it here folks, milk in scrambled eggs is a no-go.
Other common cooking mistakes include putting your eggs on heat that’s too high.
Australian-French chef Manu Feildel, who hosts My Kitchen Rules, says this makes the eggs overcook and causes them to become dense in texture.
The pro chef recommends putting your pans on a medium heat.
You should then melt some butter into them, before adding your eggs when it starts to bubble.
During the cooking process, it's important to keep the stove at a steady temperature.
Manu explained: “Don’t let your pan get too hot.
“If the pan is too hot the eggs will cook too quickly, burn, and rather than be lovely and light, have a rubbery texture.”
To prevent the breakfast staple from overcooking, Manu recommends taking them off the stove quicker than you’d expect.
He added: “Remove them from the heat when still a little wet in places.
“The residual heat from the pan and the eggs will finish cooking them through.”
Hopefully, following this advice will help you to get perfectly scrambled eggs every time.
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