5.2.5 Pre Read.docx

Contents {#contents.TOCHeading} ======== [Scrambled Eggs 1](#scrambled-eggs) [Cooking 1](#cooking) [Additions to Scrambled Eggs 2](#additions-to-scrambled-eggs) [Anda Bhurji 2](#anda-bhurji) Scrambled Eggs ============== Scrambled eggs are made by combining egg whites and yolks with milk and s...

Contents {#contents.TOCHeading} ======== [Scrambled Eggs 1](#scrambled-eggs) [Cooking 1](#cooking) [Additions to Scrambled Eggs 2](#additions-to-scrambled-eggs) [Anda Bhurji 2](#anda-bhurji) Scrambled Eggs ============== Scrambled eggs are made by combining egg whites and yolks with milk and seasonings and cooking it in an exposed pan. The key to making great scrambled eggs is to whisk them thoroughly before frying. Whisking introduces air into the eggs, resulting in fluffier scrambled eggs. The initial stages of preparing an omelette are very similar to this cooking method. The distinction is that the eggs are gently cracked at the very end, resulting in larger, fluffier curds. The trick to great scrambled eggs is knowing when to stop the heat source before the eggs are fully cooked. This lessens the likelihood of overcooking scrambled eggs, which is a common issue. The bottom of your scrambled eggs shouldn\'t be brown because that will result in dry, rubbery eggs. The most critical thing to remember is that scrambled eggs continue to cook for a short while after being transferred to a plate. Residual or \"carry-over\" cooking is the term for this happening. You want to transfer the eggs to the plate while they\'re just a little bit softer than you finally want them. Scrambled eggs may be served relatively runny or quite dry, depending on how you prefer them cooked. Cooking ------- - In a mixing bowl, crack the eggs and beat them until they are light yellow in colour. - Add milk to the eggs and season with white pepper and salt to taste. Whisk the eggs vigorously. If you\'re not up for doing this by hand, use an electric beater with the whisk attachment. Using whatever tool you have available, try to beat as much air as possible into the eggs. If you are preparing a large number of eggs, beating the eggs in batches could be simpler and faster. - Preheat a nonstick sauté pan with a thick bottom over medium-low heat. Once the butter is added, allow it to melt. - Pour the eggs in when the butter in the pan is hot enough to make a drop of water hiss. Don\'t move anything in the pan. After up to a minute of cooking, the bottom of the eggs should start to set but not brown. - Gently push one edge of the egg into the centre with a heat-resistant rubber spatula, all while tilting the pan to allow the still-liquid egg to flow in underneath. Repeat the process with the other edges until no more liquid is present. - Turn off the heat and continue gently turning and flipping the egg until all of the uncooked sections are solid. Keep the egg intact and the curds as big as possible. If there are any additional ingredients, add them right away. - When the eggs are set but still moist and tender, transfer to a plate. Because eggs are delicate, they will continue to cook after being placed on the plate for a few minutes. Serve right away. Additions to Scrambled Eggs --------------------------- The number of ingredients you can mix into scrambled eggs is unlimited. A favourite breakfast combination is grated cheese with diced ham or chopped bacon. Chives, dill, and thyme are fantastic fresh herbs to add to scrambled eggs for flavour, as are diced, sautéed onions or peppers (sweet or spicy). A little spice can be added with hot sauce, cayenne pepper, or Cajun spices; sautéed spinach or tomatoes also make excellent scrambles. Additional ingredients, especially those high in moisture, such as tomatoes or onions, can alter the cooking time and result in watery eggs. Before adding those ingredients to your eggs, sauté them separately to cook off the water to avoid this. ### Anda Bhurji In contrast to the expected yellow, mild, homogenised egg preparation you find on breakfast tables worldwide, scrambled eggs take on a very different form in Indian cuisine. Anda bhurji, a spicy version of scrambled eggs, is a riotous combination of onion, tomato, green chillies and coriander. That is rich in butter and personality. Although it\'s a common home recipe, bhurji is also a well-liked street food. A tava is heated with a blob of butter. Quickly chopped onion is added to the butter and sauteed with chopped tomato and green chillies. These can saute well, as they can alter the cooking time and leave you with watery eggs. Eggs are then whisked into the pan with flavourful spices like red chilli powder and turmeric. These scrambled eggs with cumin seeds, shallot, green chillies and tomatoes bring heady flavours to the breakfast table. They also make a delicious quick supper; any leftovers are an excellent filling for toasted sandwiches. Anda Bhurji is a great way to use up leftover vegetables. I love to add handfuls of kale, which I always have in the fridge. Feel free to improvise with peppers, carrots and other vegetables chopped into little pieces. With all this inbuilt versatility, it's no wonder this dish features so regularly in Indian home kitchens.