ID: 341f1463...
A recipe for incredibly creamy and fluffy scrambled eggs, using a few special tricks like cold butter and sparkling water. This low-and-slow method results in small, delicate curds, perfect for serving on toast and creating a truly elevated breakfast experience.
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Whisk eggs with salt, cream, and sparkling water, then mix in cold, cubed butter. → Pour into a buttered non-stick pan over medium-low heat. → Stir constantly with a silicone spatula until small, creamy curds form but the eggs are still slightly soft and runny. → Serve immediately over toast. → Garnish with Parmesan cheese, chives, optional truffle oil, and black pepper.
Whisk eggs with salt, cream, and sparkling water, then mix in cold, cubed butter. → Pour into a buttered non-stick pan over medium-low heat. → Stir constantly with a silicone spatula until small, creamy curds form but the eggs are still slightly soft and runny. → Serve immediately over toast. → Garnish with Parmesan cheese, chives, optional truffle oil, and black pepper.
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Whisking the eggs vigorously for 30 seconds is crucial for a tender texture, as it breaks down the tough parts of the egg white (chalaza).
Adding very cold butter to the raw egg mixture allows it to melt slowly during cooking, creating pockets of richness and contributing to the creamy texture.
Using sparkling water is a secret trick to make the eggs extra light and fluffy.
The key to creamy scrambled eggs is low heat and constant motion. Never stop stirring the eggs as they cook.
Remove the eggs from the heat when they are still a bit underdone and wet, as the residual heat in the pan will continue to cook them.
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