yolk trailed in a thin stream into hot syrup,
then lifted out as sweet, delicate threads.
Scrambled Eggs Scrambled eggs and omelets
are made from yolks and whites mixed
together, and are therefore a good fate for
fragile, runny lower-quality eggs. These
dishes frequently include other ingredients.
Cream, butter, milk, water, or oil (used in
China) will dilute the egg proteins and
produce a tenderer mass when the eggs are
carefully cooked; overheating, however, will
cause some of the added liquid to separate.
Watery vegetables like mushrooms should be
precooked to prevent them from weeping into
the eggs. Chopped herbs, vegetables, or meats
should be warm — not hot or cold — to avoid
uneven heating of adjacent egg proteins.
The Key to Scrambled Eggs: Slow Cooking
Scrambled eggs made in the usual quick,
offhand way are usually hard and forgettable.
The key to moist scrambled eggs is low heat