How to make scrambled eggs – Italian Cuisine


There is no brunch without scrambled eggs. Let's learn how to do them perfectly!

Scrambled eggs and crispy bacon with toast are the inevitable ingredients ofenglish breakfast, that is a typical Anglo-Saxon breakfast. But prepare some creamy and flavorful scrambled eggs it's not that simple. Here are all the moves not to be made.

Scrambled eggs: the mistakes you shouldn't make

1. Open the eggs in the pan
The eggs should not be broken and mixed directly in the pan, but it is important to beat them lightly before cooking to mix the yolks and egg whites.

2. Use a cold pan
Once the eggs have been beaten, they must be cooked in a lightly buttered and above all hot non-stick pan. But be careful not to burn the butter.

3. Stir with the spoon
The secret is not to mix the eggs with a spoon during cooking, but to continuously move the pan so that they do not stick too much.

4. Overcook
Cooking scrambled eggs is very fast. As soon as they start to thicken, turn off the heat. They must not be too "blanching" or dry. Better to cook them less than overcook them. If they seem too soft, leave them a few more minutes in the hot pan after turning off the heat.

5. Cream, milk and cheeses
They are not basic ingredients of scrambled eggs. Don't add too much flavor to them. Rather, add chives or parsley to give a touch of color.

Scrambled eggs

The rperfect icetta of scrambled eggs

Keep in mind our advice and prepare them for your weekend breakfast or even as a main course for lunch or dinner, together with a side of vegetables. Be careful not to overdo it, though. Two eggs a week is the ideal amount.
Always calculate for the recipe two eggs per person. Beat them not too evenly with a pinch of salt and pepper and then pour them into a hot pan with a knob of butter. Move the pan continuously so that the eggs do not stick to the bottom. After a couple of minutes turn off the heat and stir for a few seconds with a spatula.
Serve the scrambled eggs hot with toast, cheese and cold cuts. In the Anglo-Saxon breakfast they are accompanied with ssausages, beans, tomatoes, mushrooms and potato croquettes.

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