Hello sisters. As you know I usually ask you - Have you eaten anything interesting lately? I don't call or write enough - so this will help stay in touch. Here's what I've been eating - it may not be interesting but it's hopefully good. Call or email me and let me know what you've been eating.
Wednesday, October 3
eggs
Today for breakfast I ate scrambles eggs with chopped up polish sausage. It was not bad. But I always end up with watery eggs when ever I scramble, any one know why?
Simple answer: you're cooking them over too high of heat for too long.
Long answer: Egg yolks are made up of fat, protein and water which are happy together in specific circumstances. When the egg yolk is heated up the proteins will initially "loosen up" and the water will still flow between them. After the temp rises more (i.e. cooking longer or at too high a temperature) those "loosened up" proteins get tangled together and no longer have room for the water flow between them - thus water in your scrambled eggs.
I can show you many Alton Brown episodes on this or you can read my two Harold McGee books - they are facinating:)
2 comments:
Simple answer: you're cooking them over too high of heat for too long.
Long answer: Egg yolks are made up of fat, protein and water which are happy together in specific circumstances. When the egg yolk is heated up the proteins will initially "loosen up" and the water will still flow between them. After the temp rises more (i.e. cooking longer or at too high a temperature) those "loosened up" proteins get tangled together and no longer have room for the water flow between them - thus water in your scrambled eggs.
I can show you many Alton Brown episodes on this or you can read my two Harold McGee books - they are facinating:)
ORrrrr... you are adding too much milk to your beaten eggs. I don't add any liquid to my beaten eggs before scrambling.
Post a Comment