Wet Scrambled Eggs
Wet Scrambled Eggs

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Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, wet scrambled eggs. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Wet Scrambled Eggs is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Wet Scrambled Eggs is something that I have loved my whole life. They’re fine and they look fantastic.

Why is it that whenever I make scrambled eggs they end up in a puddle of yellowish water? - Gwen. As is so often the case in cooking, the culprit is overheated protein. When you scramble eggs, initially the protein molecules in the eggs unfold into long strings that cross-bind with each other to form a network.

To get started with this particular recipe, we must prepare a few components. You can cook wet scrambled eggs using 7 ingredients and 10 steps. Here is how you cook that.

Preparation To Make of Wet Scrambled Eggs:
  1. Take 4 eggs
  2. Get 2 Tablespoons butter
  3. Prepare 2 Pinchs white pepper
  4. Prepare 1 Pinch salt
  5. Make ready 1 Tablespoon sour cream
  6. Take 2 slices of toast
  7. Take 2 Tablespoons green onion , finely chopped

The moment the eggs hit the pan, I use our silicone spatula to rapidly swirl in small circles around the pan — we do this, without stopping, until the eggs look slightly thickened and very small. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple.

How To Make Wet Scrambled Eggs:
  1. Chop green onion very finely. Set aside.
  2. Crack eggs into a pot and add butter.
  3. Place pot on stove top and turn on heat to medium.
  4. Stir eggs continuously with a wooden or plastic spatula.
  5. When the egg starts to stick to the pot, move the pot off of the heat and continue stirring. Scrape off any egg that sticks to the pot and reassimilate.
  6. Move the egg back to the heat once it is undiversified.
  7. Continue moving eggs on and off of the heated stove as needed, making sure they remain wet and uniform.
  8. While stirring continue to scrape off any egg that sticks to the bottom or lumps that form and reintegrate them.
  9. Mix the salt, pepper, sour cream, and green onions into the eggs. Stir until incorporated.
  10. Smother the bread in the egg mixture and serve.

With time you too will be making and serving moist, fluffy scrambled eggs! Low to medium heat is best for scrambled eggs. If you like wet eggs, keep the temperature more toward low; if you like dry eggs, cook more toward medium. Stir the eggs gently, and as soon as they're firm to the touch of the spatula, remove them from the heat. Even if you turn the burner off, it still may remain hot, so move the pan to another.

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