How You Can Make Your Scrambled Eggs Look Creamy And Tasty

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Scrambled eggs are perhaps the favourite way to make the protein delight for a lot of people world wide and the reason why is quite obvious for all to see. Scrambled eggs are not only easy to make, but they can also be made in a variety of ways.

One very good way of making them is making it look and taste creamy. You don’t need any additional ingredients to have a creamy consistency and taste. All you need is a blender!

While there are many ways to scramble eggs, and all of them are good, there is one perfect way. Crack the eggs into a blender and blend on the lowest setting until they are totally uniform in such a way that the yolks and whites are completely blended together.

This will make them taste better as opposed to when they are only partially mixed with a fork. It appears that the uniformity in the protein composition allows the eggs to cook more evenly and gives you a much smoother texture. After making them, they will be so delicious that people will ask you if you put milk or cheese in them, and you will say, ‘No,’ and they will respect you for it but will still be a little dubious.

The eggs will be pretty homogenous and this will improve the creamy and milky taste. They won’t be damp but appear lush, good to eat on their own and also form the ideal consistency for a sandwich. They will also have a pure eggy-in-a-good-way flavour that will not be affected by other intervening dairy products.

How To Make It
Blend four eggs, letting the machine whir for between 3 to 5 seconds, until they are totally uniform and a bit frothy. You can choose to try this with a whisk but for best results, you should use a blender. Proceed to pour the eggs from the blender into a nonstick pan, add 1 teaspoon butter and 1/2 teaspoon salt, and set over medium-low heat.

Make use of a heatproof rubber spatula to stir the eggs well until they just start to set. Proceed to slowly stir, while allowing the large curds to develop. Ensure that they have curds that are about the size of a very small coin.

Since you are not making goofy French scrambled eggs that look like cottage cheese; it is best to stir slowly if you intend to get the perfect creamy version.

As soon as you have glossy, quarter-sized curds, your meal is ready. Eat, rejoice and enjoy, but remember to keep.your blender in a more readily-accessible place as you would want to have it this way again and again.

While there are a lot of ways to scramble eggs and almost every method claims perfection, this method is surely one you want to try. Let us know what you think after trying and eating this delicious meal.

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