Yummy food for your brood
Jun 22, 2012
Cooking Tips for Absolute Beginners
Klutz in the kitchen? Never fear! Our savvy foodie mom breaks down the bare bones basics for nervous parents (and kids) with simple tips.
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Fluffy, light scrambled eggs make for a great breakfast, lunch or dinner. Here's the secret: It's all about the right pan and mixing the eggs just-so before cooking. For the eggs: Crack them and put the yolk and white into a large mixing bowl. You can use a whisk to blend the eggs by hand or a mixer. The point with whisking or blending is to incorporate air ("fluffiness") into the eggs. You don't want to overdo it, especially if you're using a hand mixer. But 20-30 seconds of blending should give you a pale, yellow egg mixture (about two minutes with a hand whisk). Some people add milk to their eggs for extra creaminess. I'd suggest a scant teaspoon per egg if you'd like them lighter.
Use a non-stick pan on a stovetop and turn the burner medium-high heat. Place a generous piece of butter (about one tablespoon for six eggs) and let it melt in the pan. Add the egg mixture. As soon as the eggs appear to have "set" – in other words, they no longer look runny – push the eggs around in the pan using a plastic spatula to break them apart as they cook.
Tip: Remove the eggs from the pan as soon as they appear to be done. If you cook eggs too long, they can get dry.