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Yummy food for your brood
Jun 22, 2012
10:36 AM

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.

(page 5 of 7)

Scrambling Eggs

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.

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