A Cook’s Education (The Food Lab): Light and Fluffy Scrambled Eggs
A Cook’s Education (The Food Lab): Light and Fluffy Scrambled Eggs
by Razumikhinisbae
1 Comment
Razumikhinisbae
Sorry for the crooked picture, my three year old was investigating as I was trying to take the picture and I had to be quick.
Oh man. Oh guys. These eggs were so good. I found my new method for scrambled eggs. I’m sure the two tablespoons of butter had something to do with it. I had also never tried (or even thought about) resting the eggs for 15 minutes before cooking, but it’s worth it for this result. Even as I’m typing this, my husband is mumbling “damn these eggs are good” as he picks extra bits from the skillet.
It seems we’re in a bit of a lull with simple things like fried eggs and basic scrambled eggs, but next week I think we’re getting into something a bit more technical with creamy, custardy style scrambled eggs and homemade creme fraiche. I look forward to it. I’ve discovered a lot of things in the short time I’ve been cooking through the Food Lab and I’m psyched to keep going.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.
1 Comment
Sorry for the crooked picture, my three year old was investigating as I was trying to take the picture and I had to be quick.
Oh man. Oh guys. These eggs were so good. I found my new method for scrambled eggs. I’m sure the two tablespoons of butter had something to do with it. I had also never tried (or even thought about) resting the eggs for 15 minutes before cooking, but it’s worth it for this result. Even as I’m typing this, my husband is mumbling “damn these eggs are good” as he picks extra bits from the skillet.
It seems we’re in a bit of a lull with simple things like fried eggs and basic scrambled eggs, but next week I think we’re getting into something a bit more technical with creamy, custardy style scrambled eggs and homemade creme fraiche. I look forward to it. I’ve discovered a lot of things in the short time I’ve been cooking through the Food Lab and I’m psyched to keep going.
Background: Who am I? I am an amateur, a home cook. In general I am only responsible for feeding myself, my three year old, and my husband. Cooking, perusing cookbooks, and watching cooking shows is how I unwind.
What am I doing? I have decided to cook through the Food Lab as a way to get back to basics and work my way through the fundamentals and blindspots in my cooking abilities.