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How to use science (and a dash of acid) to improve your scrambled eggs

How do you like your eggs in the morning? If the answer is extra-soft and scrambled, you need to follow these top tips for a perfect result, says Sam Wong


25 January 2023

Scrambled Egg in steel pan

4kodiak/Getty Images

IN THE three years since I started this column, I have somehow avoided writing about eggs, even though I cook them for breakfast most weekends. What is there to learn about such a simple food?

Quite a lot, it turns out. An egg may look the same from day to day, but it is undergoing subtle changes even before you crack it open. Water vapour and carbon dioxide escape through tiny pores in the shell, raising the pH of the egg white. Air diffuses into the shell, expanding the tiny air sac inside. For this reason, a fresh egg sinks …

Source link Whether you’re a beginner in the kitchen or a seasoned chef, you’ve probably tried your hand at making scrambled eggs at least once in your life. If you’re like most, you may not have been impressed with the results. The good news is that science (and a dash of acid) can help to improve your scrambled eggs and make them a tasty addition to any meal!

The first step is to understand the science behind your ingredients. Eggs contain a protein called albumin, which sets up through a process known as coagulation when mixed with other ingredients and cooked. Adding a little vinegar or lemon juice to your egg mixture can help kick-start this process by adding an acid, which helps the albumin to set more quickly and evenly. The result is firmer, fluffier scrambled eggs.

Next, it’s important to understand the science of heat. The key to perfect scrambled eggs is to cook them over low to medium heat. High temperatures will cause the eggs to coagulate too quickly, resulting in rubbery, uneven scrambled eggs. By using lower temperatures, you can create an even layer of egg and ensure a consistent cooking rate.

Finally, don’t be afraid to experiment with your ingredients. Take advantage of the science of proteins and try adding some milk (or even better, a bit of yoghurt) to your egg mixture to make them extra creamy. You can also get creative with seasonings and spices, as these will help to add depth of flavour.

With a few simple tips, you can use science (and a dash of acid) to improve your scrambled eggs and turn them into a delicious meal. Be sure to experiment with different ingredients and spices to find your perfect flavour combination, and enjoy your improved eggy creations!

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