Scrambled eggs are purported to be a walk in the park to make. I beg to differ. At least if you want them ‘just so’. Things become even more perilous when you’re cooking for others. Its common knowledge that scrambled eggs are very much subject to personal opinion. Absolutely eeeeveryone has a different view on what constitutes the perfect scrambled egg. Take my sister. She likes hers on the murdered side – dried out to the bone and stirred so much that they resemble an unfortunate creature that’s been dashed against the pavement. The poor old frying pan has to undergo major reconstructive surgery after she’s finished with it. I on the other hand am impartial to the light, soft and fluffy kind. The kind that’s stirred (well in this case folded is a more accurate term) infrequently to produce large pillows of rich, yellow goodness. Contrary to my sister, my kinda eggs must be moist, but with no trace of runniness or remnants of raw egg. It’s a fine line, I’m telling you. Continue reading
