May 7 (Lunar calendar: March 18), 2023 Sunday | Dawnxisoul393art

 

《Delicious scrambled eggs》， illustrated by Dawnxisoul393

Scrambling eggs to make them tender and fragrant requires skill, of course. We often say to our friends: "We're not very good at cooking, we only know how to scramble eggs". The implication is that scrambled eggs are easy to do. But when we do scrambled eggs, they are either too old, mushy, dry and tasteless or even smell fishy. In fact, scrambled eggs are a very sophisticated subject and sometimes the simpler they are, the harder they are to make. So how do you make a nice, tender scrambled egg?

First, we need to stir the yolks and whites together with a spoon; the longer we stir, the more tender the eggs will be. Add a pinch of salt in several batches as you whisk the eggs, tasting for saltiness from time to time. The key to whisking eggs is to use sensible wrist strength, not too fast and not too slow, making sure we whisk the eggs with sufficient force and in the same direction. Whisking the eggs should take about 5 to 8 minutes and we should whisk the eggs until we cannot distinguish between the whites and yolks, while the eggs will take on a special golden colour and appear very sticky.

If we do not mix the eggs well, they will harden and will appear to be a very small quantity. We can also add a few drops of water to the eggs to make them fluffy. When the eggs have been well stirred, add a good amount of oil to the pan and pour the egg mixture directly from the bowl into the pan, stirring the eggs in the pan with a large wooden spoon at the appropriate frequency, allowing the spoon to carry the egg mixture through the hot oil as if it were a yellow dragon coming out of the water, tumbling all the way through.

At the same time, we scatter the pre-sliced onions into the pan and they will be mixed with the tumbling egg mixture in no time. Don't add MSG to scrambled eggs. Eggs contain large amounts of glutamic acid and a certain amount of sodium chloride, which when heated synthesises a new substance, monosodium glutamate, which has a pure freshness and nutritional value. The main ingredient in MSG is also glutamic acid, so if you put MSG into scrambled eggs, there is too much glutamic acid, which can spoil the natural freshness of the eggs and also make the eggs themselves repulsive to glutamic acid.

Now, adding a small amount of sugar to our own taste and stirring with a wooden spoon will make the eggs fluffier. This is because sugar causes the egg whites to solidify as a result of heating, thus delaying the heating time, and because sugar has a water-holding effect it also adds softness to the egg, making it even more delicious. The small amount of alcohol contained in wine causes the proteins in the eggs to solidify more quickly when heated, making them easier to shape and less likely to break, so we can add a small amount of wine to the eggs, which not only reduces their need for oil, but also makes them tastier and more delicious.

Cooking at home is all about convenience, affordability and speed, and scrambled eggs are a colourful, flavourful and nutritious dish that, with the right skills, will be so smooth and fluffy that they will rival scrambled eggs in Chinese restaurants. As for some friends like to scramble eggs with other vegetables, the choice of what vegetables that depends on each person's own taste, life, we commonly have scrambled eggs with tomatoes, scrambled eggs with peppers, etc., our own favourite food scrambled eggs with onions, see this article of friends what is your choice?

Original by dawnxisoul393

How to make scrambled eggs tender and fragrant？| Life Tips

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