{"id":6229,"date":"2015-10-19T03:24:41","date_gmt":"2015-10-19T03:24:41","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=6229"},"modified":"2023-04-26T08:02:40","modified_gmt":"2023-04-26T15:02:40","slug":"basic-scrambled-eggs","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/basic-scrambled-eggs\/","title":{"rendered":"Basic Scrambled Eggs"},"content":{"rendered":"<p><span style=\"font-family: arial black, sans-serif;\">Grading Eggs<\/span><\/p>\n<ul>\n<li>AA is fresh<\/li>\n<li>A is 1 to 2 weeks old<\/li>\n<li>B is over two weeks old<\/li>\n<li>In the United States, refrigerate eggs when you get home\n<ul>\n<li>In Europe, they sell eggs fresh out of the nest, which have not been washed.&nbsp; This means that the protective coating preservative is still there.&nbsp; In the US, we wash eggs before selling them.<\/li>\n<\/ul>\n<\/li>\n<li>One week in refrigerator is about the same as one day on the counter.<\/li>\n<\/ul>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>3 Eggs<\/li>\n<li>2 TBL cold Butter &#8211; in pieces<\/li>\n<li>1\/4 tsp salt<\/li>\n<li>Small nonstick pan<\/li>\n<li>1 TBL whole milk<\/li>\n<li>1 TBL water<\/li>\n<\/ul>\n<p><strong>Step by Step<\/strong><\/p>\n<ol>\n<li style=\"list-style-type: none;\">\n<ol>\n<li>Beat egg until white and yolk is incorporated, but not completely homogeneous<\/li>\n<li>Bring temperature of pan up to 250\u00b0<br \/>\n&nbsp;Small drop of water should gently start to boil<\/li>\n<li>Mix egg, water, and milk together<\/li>\n<li>Add in pieces of cold butter &#8211; BUTTER HAS BUILT-IN EMULSIFIERS<\/li>\n<li>Add egg and butter to hot pan<\/li>\n<li>Stir egg gently, slowly and continually with spatula<\/li>\n<li>As it begins to gel keep pushing it towards the center, bringing up from the bottom.<\/li>\n<li>Eggs should be cooked, but still moist. Not dry.<\/li>\n<li>AS SOON AS most of the liquid is gone, but egg is moist, serve.&nbsp; It will continue to cook.<\/li>\n<li>Plate up, garnish with a sprig of parsley, and serve with toast.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<p>NOTE:&nbsp; If eggs are completely cooked in the pan, they are overcooked on the plate.<\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-family: arial black, sans-serif; font-size: 18pt;\">Beatitudes Slow and Easy Scrambled Eggs<\/span><\/p>\n<ul>\n<li>Preheat a skillet to about 225 degrees (so that water lazily rolls across the pan&#8217;s surface, but doesn&#8217;t bounce or dance.)<\/li>\n<li>Beat your eggs for about 50 strokes<\/li>\n<li>Add a cold pad of butter to your eegs<\/li>\n<li>Add just a dab of EVOO to your skillet<\/li>\n<li>Add your eggs to the skillet and slowly (but continually) mix\/agitate with a spatula<\/li>\n<li>Plate when jelled, but not hard or dry<\/li>\n<li>Optionally, add green onions, chives, crushed bacon, or cheese to your eggs at the last second before plating<\/li>\n<li>Top with cheese if you wish.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"q-box qu-mb--tiny\">\n<div class=\"q-text qu-dynamicFontSize--regular_title qu-fontWeight--bold qu-color--gray_dark_dim qu-passColorToLinks qu-lineHeight--regular qu-wordBreak--break-word\">\n<div class=\"q-click-wrapper qu-display--block qu-tapHighlight--white qu-cursor--pointer qu-hover--textDecoration--underline ClickWrapper___StyledClickWrapperBox-zoqi4f-0 iyYUZT\" tabindex=\"0\">\n<div class=\"q-flex qu-flexDirection--row\">\n<div class=\"q-inline qu-flexWrap--wrap\">\n<div class=\"q-text qu-truncateLines--5 puppeteer_test_question_title\"><span class=\"q-box qu-userSelect--text\" style=\"font-family: arial black, sans-serif; font-size: 18pt;\">How do restaurants make scrambled eggs taste better than homemade?<\/span><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div class=\"q-box spacing_log_answer_content puppeteer_test_answer_content\">\n<div class=\"q-text\">\n<p class=\"q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start\"><span style=\"font-family: book antiqua, palatino, serif; font-size: 24pt;\">They don\u2019t.<\/span><\/p>\n<p class=\"q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start\">You can easily make scrambled eggs the way a restaurant does.<\/p>\n<p class=\"q-text qu-display--block qu-wordBreak--break-word qu-textAlign--start\">Here are the six common sins of scrambled eggs and how to avoid them:<\/p>\n<ol class=\"q-box\">\n<li class=\"q-relative\">No milk. Use a splash of water instead.&nbsp; The steam creates lighter eggs.<\/li>\n<li class=\"q-relative\">Don\u2019t whip eggs till frothy.&nbsp; Just mix with a fork. You\u2019re breaking and incorporating the yolks in with the whites, not trying to make a souffle.<\/li>\n<li class=\"q-relative\">Easy on the heat. Medium-low heat (3\u20134 on an electric, 3 on a gas stove).&nbsp; Never cook eggs over high heat.<\/li>\n<li class=\"q-relative\">No oil. If you\u2019ve just made bacon, put some bacon grease in the pan. If not, use a pat of butter. Note: If you use bacon grease, use less salt.<\/li>\n<li class=\"q-relative\">Pay attention. Stir constantly and gently with a soft, flexible silicone spatula, constantly scraping the bottom of the pan to keep them from sticking while the eggs cook. Toss in a pinch of salt to taste just before the end.<\/li>\n<li class=\"q-relative\">Watch the late exit. Take them off the heat before you think they\u2019re done. They should be shiny, and still look a little wet. Don\u2019t worry, they will continue to cook on the plate.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Grading Eggs AA is fresh A is 1 to 2 weeks old B is over two weeks old In the United States, refrigerate eggs when you get home In Europe, they sell eggs fresh out of the nest, which have not been washed.&nbsp; This means that the protective coating preservative is still there.&nbsp; In the &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/basic-scrambled-eggs\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Basic Scrambled Eggs&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,210],"tags":[],"class_list":["post-6229","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=6229"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6229\/revisions"}],"predecessor-version":[{"id":22698,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6229\/revisions\/22698"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=6229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=6229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=6229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}