Kamila Součková
31. 1. 2025
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3 minutes
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Mixed eggs can be prepared for the American way, that is, they are fluffy and supple. Then in France, ie cream. Or, God forbid, calculated brown (this is the way of the author). But perhaps everyone thinks about one – they taste fantastic when they are properly salted. But you may have no idea that salting and fried eggs were related to each other.
Did you know that paying due attention to how and when to salt mixed eggs will prevent their wateryness? And what is the best way to salt eggs?
Creamy mixed eggs according to the famous chef Roman Paulus here on YouTube:
Source: YouTube
Egg mixing is actually a small science
What is behind the scrambled eggs stiffer or watery? In order to answer, it is good to become familiar with eggs as such or their structure. 76 percent of the egg content is water, 13 percent protein and the rest is fat. In the raw state, the proteins are firmly twisted around them. We compare it to a bundle of charging cables that you turned firmly around you and wrapped in a bag before traveling to the airport. Fucking eggs is then for them as a turbulence – relaxing ends, hinting at other cables and starting to get tangled.
Experiment
The author of The Food Lab has made a series of experiments in which salted the beaten eggs before frying, during and after it And then compared their softness and moisture. “I shaped a few dozen eggs thoroughly, then mounted them over a fine strainer to nomogenize. Furthermore, I divided these eggs into 150 gram doses, which is equal to three beaten eggs. Then I added 1.5 grams of salt from time to 4 days to time just before frying, ”says Mr. J. Kenji Lopéz-Alt.
“To ensure that the eggs are fried in the same way, I warmed a non -stick pan at 300 degrees on the induction hob. I added half a teaspoon of vegetable oil and prepared each dose of eggs for exactly 28 seconds for gentle mixing with a silicone spatula. I put 50 grams of boiled eggs for tasting and transferred the rest to a fine sieve over the bowl and let the eggs drip for two and a half minutes, ”he continues.
The seasoning time plays a role
As a result, this “drain test” was completely discovery. It turned out that the eggs salted for a short time before cooking had a direct proportion between the salting time and the retained moisture. The eggs salted just before cooking while relaxing, about a teaspoon of watery fluid, while the eggs salted at least 15 minutes before cooking retained virtually all moisture.
And note that the eggs that we can remove from the pan at the right moment – when the white glitters and shakes – can further cook and push water, which then accumulates on the plate.
Final tip
If you want to enjoy fragile and damp mixed eggs, whisk them and let them rest for 15 minutes before frying in a pan until noticeably darken. Do not take it as a time to waste your time, prepare coffee or children for a snack for school.
Source: www.nytimes.com
