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Reply to "Why do you Europeans like their scrambled eggs runny?"
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[quote=Anonymous]Many hotels serve scrambled eggs made from powdered or liquid eggs. I don’t care for scrambled eggs, but my kids do. I add whole milk or cream, salt, whisk to add air, and cook for 7-8 min over low heat in a small pan. I stir more frequently for smaller curds and less for larger ones. Using whole milk or cream results in less weeping than skim milk or water. The scrambled eggs end up creamy, but not liquidy. I think accomplished egg chefs can achieve great scrambled eggs faster in a hotter pan, and a bigger pan, but I need low heat and a smaller pan to not overcook them. Slow and low is more forgiving. [/quote]
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