Scrambled eggs are easy to make, but they’re kind of difficult to make perfectly. Rubbery, dry curds are no good, but runny scrambles can be just as offensive. Don’t worry though, we’re going to show you how to make perfect scrambled eggs every time, no matter how you like ‘em.
There are many ways to scramble an egg, but it can still be easy to find yourself in a scrambled egg rut. To help you mix it up and keep it interesting, Food52 has compiled a whole bunch of tasty scramble-centric combos inspired by breakfasts from around the world.
Hey everybody, and welcome back to another hot and steamy installment of Will It Sous Vide?, the weekly column where you tell me what to cook with my Anova Precision Cooker.
Scrambled eggs can either be fluffy and fantastic or sad and rubbery. To make sure they stay on the tender side of things, Cook’s Illustrated recommends whisking in salt before the eggs even touch the pan.
The main advantage of sous vide cooking is control. With a constant temperature water bath, you greatly decrease the danger of overcooking your food, which makes it a perfect method for the egg, a humble food that can be transcendent if cooked properly, but rubbery and sulfuric smelling if overdone.