Scrambled eggs American style scrambled eggs & English style scrambled eggs recipe

The difference between American and English scrambled eggs is how often and how often you whip the eggs, and nothing else. But on the palate, it's a completely different feeling! American eggs are very tender and moist, while English eggs are smooth and creamy, I love both, I really can't choose! It's usually made in rotation, and it's very, very fragrant! It is recommended to try both methods with ingredients such as milk, whipping cream, green onions, spices, herbs, etc. However, the milk used in this recipe is a must, and it can be replaced with whipping cream, if you don't like dairy products, you can not add it but affect the taste and finished state. And why do I have to add salt beforehand? Because I'm afraid to forget! Also, adding salt to the eggs when cooking can sometimes make the eggs overcooked, especially if the cooking time is very short. Reference to two kitchen gods (and rivals ): Jamie Oliver and Gordon Ramsay.

Ingredients

Eggs 2-3

Salt Apinch

Butter Apinch

Oliveoil Apinch

Milkorwhippingcreamorsourcream Apinch

Tools Non-stickpan,spatula

Cooking Instructions

Let's start with American scrambled eggs :

beat the eggs and add salt. Add an appropriate amount of olive oil to the pan and pour in the egg mixture when it is heated for 5 minutes.
When you see the edges solidifying, use a spatula to pull the solidified parts around you into the middle.
Add butter at this time (forgot to add while taking pictures while doing it...) )
Be sure to turn it gently, don't stir it around, this is the essence of American eggs.
When it is in this half-cooked state, add the milk and mix carefully.
The purpose of this step is to prevent the egg from continuing to heat.
Then you can turn off the heat and serve. Sprinkle freshly ground pepper before eating.

Please be sure! Certain! Certain! Don't leave the eggs in the pot to do anything else, the eggs will get old
Picture viewing time
Breakfast on weekends
English scrambled eggs here â™€ï¸
Find a non-stick pan, I choose a non-stick small pot, with a frying pan can also operate, but I think that the bottom heating area may increase so that the eggs cook faster, affecting the finished product, so it is recommended to use a small milk pot and the like

on medium heat (novices can use medium and low heat)

to throw a piece of butter into it, with salt and without salt, Don't be too stingy and put too little, otherwise it sticks to the pan and is not fragrant
, don't wait for the butter to completely melt before putting the eggs, to the extent shown in the figure, the bottom of the pot has been covered with a layer of butter when you can put the eggs, you can add salt in advance or put it now, don't leave it at the end, you may forget...
After pouring in the eggs, first stand still for about 5-10 seconds to let the bottom solidify slightly, then turn it with a scraper, stand still for a few seconds after turning, and then stir after the bottom goes a little more to solidify, the process is not long, pay attention to the state of the eggs throughout the process!
At about this point, add a little milk so that the eggs are no longer heated, turn until the milk is absorbed
,
and then turn off the heat
Then put the eggs close to one side to prevent the eggs from being overcooked

by the temperature of the pot (the picture looks watery, it's not that the eggs are not cooked or I accidentally poured more milk into it, which does not affect the taste )
Plated! Finish âœ…
on the toasted bread slices, no other toppings required, just sprinkle some freshly ground pepper and feel the luxurious taste of British scrambled eggs, hahaha! It tastes really good, so it is recommended to eat it hot!

Remember to hand in homework for this baby, your cute work is the power duck for me to send recipes! Scatter the waves~