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The Ten-Egg Challenge: Part 3
Day 3: Scrambled Egg
Most of the eggs I'll be making for this challenge are done in ways that I've never attempted before. Scrambled is not one of those ways. I've done scrambled eggs many, many times before and I have a method to it to ensure they turn out perfectly. Of all the different styles, scrambled eggs get cooked the most and there's really no way to screw them up.
Here's what you'll need to cook them:
- A bowl,
- A whisk (or a fork),
- A spatula,
- Some butter,
- Some milk,
- A frying pan, and
- An egg
Because I only did a single egg, I used a measuring cup in lieu of a bowl. I like my eggs mixed up with milk because I think it gives them a lighter and fluffier texture. So begin by cracking your egg(s) into the bowl and adding in 1 tablespoon (or less) of milk per egg. Use the whisk to mix them all together until the color is consistent throughout. Grease the pan with butter (again I used copious amounts of butter - as a former roommate used to say to me, "the secret ingredient is butter") and set the burner to a medium-high or even high heat. Pour the egg-milkxture into the pan and let it sit there for about 1 or 2 minutes. Then perform a litmus test by prodding the side with a spatula. You just want to check if the bottom has solidified. The top is going to be bubbly and liquidy no matter what, but the bottom should harden up. Once it's hard enough to be flipped, flip it. Flip it good. (Cu-rack that egg!) Use the spatula to chop it up into bits, and flip the bits as necessary. Some people like to keep the egg in way too long until it actually starts to brown. That's way too long. I prefer my scrambled eggs still light and fresh, so as soon as all the liquidy parts are gone, it's done. Then just take the pan off the burner and slide it onto a plate!
Scrambled eggs are my favorite, so of course the results were magnanimously delicious. As usual, I added salt to taste. Although, I have to admit that I really did enjoy that poached egg on Day 1, so perhaps by the end of this challenge I'll have some new favorites. Still, I'm doubtful that anything else can truly dethrone scrambled as king of the egg-cooking styles. One thing I should mention: because I mix my eggs with milk before scrambling them, you sometimes get white spots. That's okay, and is to be expected. As you can see in the photos, there really weren't any major white spots this time, but then I used a little less milk than I sometimes do.
One of the reasons I picked scrambled tonight was because I was rather busy this evening (not that I'm not any other evening...) and they're a time-tested method for me that is quick and simple. My plans for the evening included typing up this post while listening to a live audio podcast called Every Day's a Celebration, and then watching the newest episode of a TV drama I'm addicted to. The online podcast was based heavily on an online, ecumenical project called Radical Acts. If you're not already familiar with Radical Acts, it's a program designed to encourage each of us to live Jesus' teachings more fully in our daily lives. Check it out!
Anyways, despite the fact that I got this post typed up and then lost all of it thanks to a browser glitch, and despite the fact that they canceled the latest episode of REVOLUTIN so they could air "Blake Shelton's Not-So-Family Christmas" instead - two things that could otherwise ruin a perfectly good evening (okay, so perhaps "ruin" is exaggerating a bit) - these eggs were still good enough that I wasn't phased at all (well, maybe I was a little phased. I mean Blake Shelton? Really?). The only thing that could have made them better is bacon. Actually, to be precise, a breakfast consisting of a scrambled egg, a single piece of buttermilk toast, some strips of bacon, and a glass of orange juice is pretty much ambrosia in the morning. I know I said I would be coming back through these posts after completing the challenge to rank them, but I'm already going to give scrambled eggs a solid 10 out of 10.
Check back tomorrow to see which style is next!