Perfect Scrambled Eggs

I have a lot of single friends, both men and women, and again and again, one of their woes is, why is my scrambled eggs all dried up or hard?

In this blog entry, allow me to share with you my secret, which I learned from my one of my late maternal granduncles, who was the chief chef at the British High Commission (the equivalent of embassy) in Kuala Lumpur, Malaysia, for many years.

Let's assume you are on a diet, and so all you want are the egg whites. Use four eggs, minus the yolk. Actually, without the yolk, the entire eggs are going to be fluffier (Secret no. 1).

Heat your non-stick skillet or pan to medium heat. Spray it thoroughly (go around twice) with your cooking spray.

Now beat them vigorously for about 15-20 seconds or so. You need to incorporate some air into the eggs, but for heaven's sake, don't try to save your energy by using an electrical mixer. Such a mixer is going to overdo it, and make your eggs "hard" (Secret no. 2). Just use a whisk or a fork to beat.

Before you wrap up the beating, drop 1/2 tablespoon of non-fat milk (or soy milk). This will keep the eggs moist (Secret no. 3). Also, add kosher salt and black pepper.

Test the heat of your skillet or pan. If you drop a few drops of water onto the skillet, and they evaporate right away, your skillet is too hot and that is not what we are looking for (Secret no. 4). Remove your skillet or pan from the heating element or gas for about 15 seconds to let it cool down a little. An overly hot pan is a sure killer for your eggs.

Place your skillet back onto the stove. Gently slide the eggs into the skillet. Turn the heat immediately down to the lowest possible, and for the next 15 seconds, I actually lift the skillet a little off the heating element or gas, so as to limit the amount of heat reaching the eggs (Secret no. 5). Then I put the skillet back onto the stove.

Cook the eggs using a plastic spatula (a wooden cooking spoon might overdo it), but use very gentle stirring movements. Do not beat the eggs, or else you will expel the air from the eggs and make them hard.

Before the eggs actually coagulate, and there is still a lot of liquid, remove the pan or skillet from the heat (Secret no 6). The heat from the pan or skillet will continue to cook the eggs, and you can remove the scrambled eggs from the pan when you see most, but not all of the liquid, has evaporated.

Enjoy your scrambled eggs with some easy-to-bake bread. Click on bread category in this blog for more recipes.
ESTIMATED CALORIES OF 4 LARGE EGG WHITES: 120