e) Seasoning Timing
When to salt is debated:
Some say salt before cooking helps break down proteins and yields more tender eggs.
Others say season after to avoid drawing too much moisture out.
Many recipes salt lightly before cooking, then adjust at the end.
Chefs Notes
Good Food
+5Groceries
git.macropus.org
+5
3. Step‑by‑Step Recipe: “Creamy Soft Scrambled Eggs”
Step 1: Prep your ingredients & bowl
Crack your eggs into a bowl. Use the number you want (e.g. 4 eggs for 2 servings).
If you’re using a splash of milk / cream / water, add it now. (Optional.)
Whisk vigorously until the mixture is uniform, pale yellow, and slightly frothy (no streaks of whites).
Optionally, you can let the eggs sit briefly (a couple minutes) after whisking — this allows some protein relaxation. Some cooks “season early” (a pinch of salt) at this stage.
Step 2: Preheat pan and melt butter
Place your nonstick pan over low to low-medium heat. Don’t rush.
Add your butter (or fat of choice). Let it melt gently; avoid foaming or browning (if butter browns too much, it affects flavor and color).
Swirl the melted butter to coat the pan surface evenly.
Step 3: Pour eggs in and begin gentle stirring
Pour the whisked eggs into the pan. Let them sit briefly (10–20 seconds) so they begin to set on the bottom.
With your spatula, begin slow, gentle stirring / folding motion, bringing edges toward the center, lifting and folding soft bits over.
Step 4: Continue gentle cooking and stirring
As curds begin to form, reduce heat if needed.
Stir / fold gently but consistently. Let the eggs cook gradually; don’t rush.
If you want smaller curds, stir more frequently; for larger curds leave slightly more stillness between stirs.
Jamie Oliver
+3
cookwell.com
+3
git.macropus.org
+3
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