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I can't imagine any possible way that cooking scrambled eggs could take 30 minutes! I like mine cooked, but soft and fluffy, which I accomplish by cooking them in ample butter and stirring nearly constantly until they are cooked but not hard. Takes 5 minutes at the very most, depending on how high I have the stove. But usually on low to make sure they are done but not TOO done. Runny/not cooked - NO!
The slow soft scrambled eggs taste completely different than ones cooked in the manner you describe. They taste extra creamy and buttery, even if you have only used a tiny bit of butter. It is quite a different experience.
They are not fluffy, but denser and creamy but also light. You should try it and see.
The cooking time for scrambled eggs will also vary somewhat by the size of the batch. But generally speaking, I think 30 minutes is a ridiculous amount of time. I cook low and slow, on and off the heat, essentially the same way as Gordon's video a few pages back with the exception that I believe that they should be thoroughly whipped prior to hitting the pan. It takes no more than 10 minutes to accomplish. Now if I'm doing a large batch it might be longer. But I was a chef, I worked for some well known guys, I know my stuff, and I really struggle to imagine why in the hell it would take 30 minutes unless it was a very large batch.
It has taken me 20+ minutes to make 2 soft scrambled eggs. The longer and lower, with more gent,e starting the better they taste. I have tried speedier ones and they do not develop the richness of the super slow ones.
Was I wrong in thinking that she obviously meant that the eggs would take on a curd-like consistency; and not that she was saying that she tries to turn eggs into literal milk curds?
That was my take.
"Curds" is a description of the texture, in this case, not a claim that through some mystical alchemy, the eggs have been transfigured into some sort of milk product.
"Curds" is a description of the texture, in this case, not a claim that through some mystical alchemy, the eggs have been transfigured into some sort of milk product.
Read the definition of "curd" in a dictionary...anyone remember what dictionaries are? How obtuse can people be??
Read the definition of "curd" in a dictionary...anyone remember what dictionaries are? How obtuse can people be??
Dictionary.com states...
noun 1. Often, curds. a substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese. 2. any substance resembling this.
noun 1. Often, curds. a substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese. 2. any substance resembling this.
I'm way too hungry in the a.m. to stir my scrambled eggs for 30 minutes. Maybe they can invent something that does that for you first thing when you wake up. You put the eggs in before you go to bed and they're ready when your alarm goes off, like setting a coffee pot.
It takes about 8 minutes to scramble 2 large/extra large eggs on very low heat. A minute or two more to warm the pan and melt the butter. Since nothing much happens the first couple of minutes they're in the pan, you could drop bread in the toaster or whatever else you need to do.
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