Friday, April 9, 2010

Egg-citing Tip!

The best SCRAMBLED EGGS I've ever eaten was in Sokos Hotel Torni in Finland. I was there with hubby for almost 2 weeks a couple of years back, and every day we had buffet breakfast with the most wonderful scrambled eggs... Perfectly fluffy, creamy/milky yet very light, almost bland yet it tastes perfectly yummm! Just pure dreamy, creamy goodness in every bite! Ahhh, that was the best "eggs-perience" I've ever had so far and I was never successful in my attempts to replicate it. 

Anyway, I just found an egg-citing tip in Hello! Magazine which I think is worth a try...

The slower you scramble them, the creamier eggs become. Remember that they'll continue to cook after you've removed them from heat. 

Those Hotel Torni scrambled eggs must have been cooked  real slow. hahaha just kidding. I'll definitely try this tip and will let you know what happens. =)


~ "C" said...

I always put milk in mine, and do it the Martha Stewart way ...Using a spatula or a flat wooden spoon, push eggs toward center while tilting skillet to distribute runny parts" but wait til you see some settling before you do this!

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