The three types are plain egg scramble, vegetable egg scramble, and masala egg scramble. These egg scrambles are perfectly paired with bread, roti, chapati, or rice and can be served for breakfast, lunch, and dinner.
English scrambled eggs
The eggs are beaten with a pinch of salt then cooked in the pan, stirred every few seconds with a rubber spatula to achieve a scramble with a light, but defined curd and a soft, velvety texture. There are a few pros that come with this technique.
But the most popular way to eat eggs is the classic scramble. This method of making eggs involves whipping fresh eggs in a bowl to infuse air and your desired seasonings into the mixture. Then the eggs are cooked until solidified and served hot. Easy, right?
The main difference between them is how quickly and fully they're cooked. Hard scrambled eggs are cooked over a medium temperature until they are fully set and dry. Soft scrambled eggs are cooked over a low temperature and are removed from the skillet while still slightly damp.
American scrambled eggs
That's butter, salt and whisked eggs as usual, into a pan and a technique that uses your spatula to slowly fold the eggs in the pan over a gentle heat. This creates the roulade sheet “diner-style” eggs, delicate but substantial. Same eggs, same seasoning, three different methods.
The most notable difference between these two styles of scrambled eggs is their texture. While the French is soft, creamy, and littered with delicate curds, the American style is more dry, well cooked, and can be described as 'harder,' per The Cookful.
In American style, the eggs are scooped in towards the middle of the pan as they set, giving larger curds. In British style, the scrambled eggs are stirred thoroughly during cooking to give a soft, fine texture.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you'll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you'll add up to 1 tablespoon of water for every egg.
Over Easy Eggs
The yolk remains a bit runny in an over easy egg.
One common mistake that can ruin your scrambled eggs is cooking them over high heat. The eggs will cook too quickly, leading them to become overcooked with a rubbery texture. Also, the heat can cause the eggs to brown and even burn, which not only affects the taste but also the appearance of your eggs.
What is the cardinal rule when cooking scrambled eggs? Vigorously whisk the eggs prior to scrambling them and don't overcook them.
Here's the key to excellent scrambled eggs… low and slow and a little butter. Also, for real scrambled eggs, don't use milk, use water. Yep, that's how the restaurants do it.
The eggshell colour depends on the breed of the hen. Generally speaking, white shell eggs come from hens with white feathers, while brown shell eggs are produced by hens with brown feathers.
The main ingredients used to prepare this large serving of scrambled eggs were 59,758 eggs, milk, onion, garlic and butter.
The superflip is often dubbed the hardest scramble. It is basically the solved cube but with all edges flipped.
When eggs are cooked past their semi-solid state, the water that is still inside the egg begins to evaporate. With enough heat and time, it disappears completely. This also causes the proteins to contract tightly and makes the texture of the eggs turn into a rubbery mess.