If You Like Eggs

I read this on someone else's blog and I thought it was worth sharing.  I'm pretty sure there are some folks who don't like scrambled eggs, but pretty much everyone in our family does.  And how simple are they?  Eggs-pan.  So, next time I'm cooking them or neighbors or guests, they will be better!

5 Common Scrambled Eggs Mistakes

10:00 AM / OCTOBER 23, 2011 

/ POSTED BY Danielle Walsh

• COMMENTS (4)

Photograph by Lisa Hubbard

They're an everyday breakfast staple, but scrambled eggs are no piece of (pan)cake. What's supposed to be a creamy, delicate breakfast often turns out spongy, grainy, browned, and overcooked. It's okay; most people don't know how to properly scramble an egg. And it's no wonder--there are so many variables. Do you use high heat or low heat? Add cream, water, or neither? What kind of pan is best? To get some clarification, we asked the staff of the BA Test Kitchen how to correct some of the most common mistakes home cooks make. Their advice, below.

1. "Don't be wimpy with your eggs. Whisk well and be vigorous about it--you want to add air and volume for fluffy eggs. And whisk the eggs right before adding to pan; don't whisk and let mixture sit (it deflates)." --Kay Chun, Deputy Food Editor

2. "Don't add milk, cream, or water to the eggs. People think it will keep the eggs creamy while cooking, but in fact, the eggs and added liquid will separate during the cooking process creating wet, overcooked eggs. Stir in some creme fraiche after the eggs are off the heat if you want them creamy." --Mary-Frances Heck, Associate Food Editor

3. "Don't use high heat. It's all about patience to achieve the soft curd. Whether you want small curd (stirring often) or large curd (stirring less), you need to scramble eggs over medium-low heat, pulling the pan off the heat if it gets too hot, until they set to desired doneness." --Hunter Lewis, Food Editor

4. "Don't overcook them! Take them off the heat a little while before you think they are done. The carryover heat will keep cooking them for a minute or so. Also: Use a cast-iron or a nonstick skillet. If you don't, there will be a rotten clean-up job in your future." --Janet McCracken, Deputy Food Editor

And last but not least, ditch that fork! Scramble your eggs with a heat-proof spatula, a flat-topped wooden spoon, or for the perfect curd, chopsticks. 

Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/10/scrambled-eggs-five-things-you.html#ixzz2AVFr0E9N

Deuteronomy 10:17-19

New International Version (NIV)

¹⁷ For the Lord your God is God of gods and Lord of lords, the great God, mighty and awesome, who shows no partiality and accepts no bribes. ¹⁸ He defends the cause of the fatherless and the widow, and loves the foreigner residing among you, giving them food and clothing. ¹⁹ And you are to love those who are foreigners, for you yourselves were foreigners in Egypt.

Encourage One Another, continuing the journey on fresh paths.

Blessings and love..