Eating eggs

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Extra-Creamy Scrambled Eggs Recipe - NYT Cooking Mandy Lee, Best Scrambled Eggs, Egg Benedict, Creamy Scrambled Eggs, Scrambled Eggs Recipe, Creamy Eggs, Tapioca Starch, Nyt Cooking, Health Planner

Adding a small amount of a starchy slurry to scrambled eggs — a technique learned from Mandy Lee of the food blog Lady & Pups — prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it’s what you’ve got on hand. Make sure your skillet is at…

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Boiled Egg Times, Creative Egg Recipes, Egg Nutrition Facts, Eggs And Soldiers, Dippy Eggs, Boil Eggs, Recipetin Eats, Grape Salad, Avocado Sauce

Recipe video above. This method of boiling eggs will produce consistent results to your desired level of doneness, every time! Top tips: fridge cold eggs (creamy yolks insurance), bring water to boil first, then add eggs and start the timer. Starting from cold water causes too many variables and inconsistent results, plus eggs put into boiling water are easier to peel. Use a saucepan large enough so the eggs are in a single layer with space in between (Note 1).

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