Letting Life Lead
My grandma makes these soft scrambled eggs that defy description. Are they boiled? Are they steamed? Yes and No. They are somewhere in between. They aren’t creamy, but are incredibly soft. She makes these moist, soft, floofy eggs in a little pot on low heat without stirring and I have not — over these many years — been able to duplicate that technique with any sort of success. It is also difficult to translate “you know enough” and “as much as you like” and “I don’t know just a bit” into actual measurements. That’s okay though. One day, I will get all the elements just right and make it just like her. As for now, I’ve found a technique that works for me on a fairly predictable basis.
These eggs are very, very moist and do leak some liquid out if they sit in a dish for a while. This can be countered by draining them in a colander and eating them right away. However, if you are one of those people who don’t like the liquid from your food touching other things in your plate, this style of egg might not be for you.
Are you expecting exact measurements?
You are on the wrong blog my friend. Here be only approximations and experimentations.
You will need:
A high-sided saute pan.
Water or milk
Salt/Pepper to your taste.
Set the pan on low to medium-low heat with some butter (or no butter if you like). Scramble your eggs with water or milk (or both) and salt/pepper to taste. I use about 2-3 tablespoons of liquid per egg (depending on how big the egg is). I eyeball it and often go over. It’s a forgiving way to prepare these eggs since any extra will simply be left behind in the pan for draining. Cook in the sauce pan. You don’t necessarily have to separate the curd manually though it does cook them faster if you do. I am often impatient and my pan tends to scorch a bit even on low heat. You know that you’ve got enough liquid when there is some left behind when the eggs are cooked. You may need to drain them if desired.
That’s it. I love this style and so do my kids.
What do you think?
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