Hi there!
I am Hilah, and welcome to Hilah Cooking.
So one of the goals of our show is to sort of go over the basics kind of cooking 101
if you will.
So today I am going to show you how to make scrambled eggs, super-duper easy, and it's
a great thing to know how to make if you want to make breakfast for yourself or you want
to make breakfast tacos or any number of things.
So I will show you starting right now.
Okay, so basically all you need is eggs and butter.
Some people like to add milk or water to their eggs, personally I don't really notice the
difference when I do that, so you can do it.
I don't know.
I think maybe the extra liquid just helps you break up the egg more better.
I don't really know.
I have heard explanations, but I don't necessarily believe it.
Anyway, it is important to get some air mixed into your eggs, so when you beat them, you
can use a fork.
I am gonna use a whisk because it's kind of more fun, but you just want to do it a lot,
and it starts to turn sort of a lighter yellow, a lemon yellow.
Get in there air!
Get frothy on me.
Then we add a little salt and pepper and we ready to cook.
All right, let that pre-heat while I get my S&P in there, that's salt and pepper, and
mix that up again, and another very important thing when you're making eggs is to use the
proper sized pan.
Since I just have two eggs here, I am using my little baby skillet because I don't want
them all spread out and then you end up with sort of a, they cook to fast, and then you
get sort of tough eggs.
So I want them to cook slow and kind of deep, and I've got on our high heat right now while
the butter melts, and the butter is going to melt, and then it's gonna kind of fill
them up a little bit, and that's when I know it's hot enough it will start to bubble.
One final wham-bam and then I am gonna pour my eggs in.
Okay, now don't stir them right away.
Let them acclimate to their new environment.
Turn your heat down to medium-low, and it's starting to cook around the edges here, but
I don't want to mess with it just yet.
Now I do.
I am using a rubber/silicone spatula.
You can use a metal spatula because I want to be gentle with my baby eggs.
Now I can start stirring them a little more vigorously to break up the little clumps,
and when they're, I like my eggs fully done, but you want to take them off before they
are to the point of your liking, so like this looks, turn that heat off and just keep stirring
them around for just a few more seconds.
You don't want to overcook, and then there.
They still look a little moist and ready to plate.
Go ahead and get them on my plate and perfectly cooked, scrambled eggs.
All right, see here we have large curds that are still moist and delicious and fluffy.
Mmmmm!
Perfect.
There you have it.
Perfectly cooked eggs.
Check out HilahCooking.com for more episodes and recipes and I will see you later on the
flipside probably.