The most important thing is prevent the eggs from overcooking.
Says chef Ramsay in this excellent video of his showing how to whisk cold butter into eggs on and off the heat. He does not say this but he is making a sauce.
The curd in scrambled eggs is the fail in sauce.
Different parts of egg, two types of white and the yolk, various proteins, denature at different temperatures ranging from 145℉ to 180℉. You'll notice below boiling water temperature. Prolonged cooking at boiling water temperature causes molecule strands to tighten and squeeze out water and they keep squeezing and squeezing until all the water is out, in a small pot like this the water evaporates, in a larger pot with greater volume the water separates.
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