The secret of the Perfectly Scrambled Egg
Breakfast is the perfect start to a day. Especially when it’s a good old scrambled egg to begin the day with. The soft, fluffy light as air, scrambled egg on a thick, buttered toast . It’s quite an art to make the perfect scrambled egg. Cook it a tad too much and it becomes hard and lumpy, with a runny liquid that makes the toast a soft and soggy.
So what is the secret to the perfectly, scrambled egg? One that leaves it light, soft and warm as it slips down your throat leaving you really satisfied.
It’s simple really :
The secret of the perfect scrambled egg is to stir in a just the right amount of milk in a lightly beaten egg and cook over a slow fire, stirring all the time to prevent a lumpy mess. Add a dash of butter and a pinch of salt to the egg and milk mixture and heat gently over slow heat till the egg just begins to set into a soft, custard. That’s the time , to take it off the heat and gently pour this gooey mess over a hot, buttered toast.
I allow the egg to cook in its own heat as I take the dish to the table. There I open my fresh newspaper and sit down to a hearty breakfast . As I sip my cup of hot steaming coffee, I cut the toast into small squares and delicately lift one morsel at a time. I pop it into my mouth and wait for a million sensations to just burst forth. It is a warm, fuzzy feeling that fills my entire being as I savour bit by bit of my perfectly scrambled egg.
- Stop Putting Milk in Scrambled Eggs(medindia.net)