It is not hard to scramble eggs but not everybody knows the correct technique to ensure the texture is creamy and fluffy. You should begin by adding the eggs to a pan which is not too hot, and then turn the heat up to high. Stir the eggs almost all the time with a silicon spatula or a wooden spoon, especially when you see the curds beginning to form.
When the eggs are creamy and just a small amount of liquid remains, it is time to take them off the heat. Serve them right away while they are still hot. Scrambled eggs can be served plain or you can add chopped ham, cheese, mushrooms, or anything else you fancy. Some people like to add aromatic ingredients like garlic, hot sauce, herbs, or their favorite spices, and others like to make gourmet scrambled eggs using such ingredients as smoked salmon or shrimp.
Cooked leftover meat like chicken is another idea, but whatever you use make sure the pieces are quite small. If you are using jumbo shrimp in this recipe, cut it into smaller pieces before you begin. Serve your scrambled eggs over buttered toast or with some bacon or sausage on the side. The following recipe makes four portions, so halve it if there are only two of you. The sesame oil and soy sauce give the shrimp scrambled eggs an exotic hint of the orient. Use butter or oil in the pan, or a combination of both.
- 8 eggs
- ¾ lb peeled raw shrimp
- 3 tablespoons butter or neutral-flavored oil (corn, grapeseed, or peanut oil perhaps)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- ½ cup chopped green onions
- Salt and black pepper, to taste
- Devein the shrimp if you like, and if they are big ones you can cut them into bite-size pieces.
- Sprinkle salt and pepper over the shrimp.
- Put the oil or butter in a big skillet, preferably a nonstick or cast iron one, and heat it over a medium heat.
- Add the shrimp and cook, stirring, until the shrimp are quite pink.
- Beat the eggs in a bowl with the sesame oil and soy sauce.
- Turn the heat up to medium-high and add the green onions and eggs.
- Cook, scraping the pan with a rubber spatula.
- Fold the eggs over themselves, breaking up any curds.
- If the mixture clumps together, take it off the heat and stir it, before returning to the heat.
- When the eggs are creamy, adjust the seasoning, and serve immediately.
The best scrambled eggs are fluffy and creamy, neither too dried-out nor too wet. Once your scrambled eggs are almost dry, it is time to serve them, since the egg will continue setting when it is off the heat (because it is so hot) and you will end up with the perfect texture. Adding shrimp to scrambled eggs gives them a gourmet flavor and this makes an indulgent breakfast, especially if you are serving other breakfast favorites on the side. Alternatively you can make this for lunch or as a light dinner. Scrambled eggs are so easy to make, once you know how to do it like a pro.
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