Syracuse, NY, August 18, 2016 (Newswire.com) - Making the Perfect Scrambled Eggs
When it comes to breakfast food, celebrity chef Joe Borio of the YouTube cooking show, "Cooking Italian with Joe", knows that nothing says good morning better than a plate of freshly made scrambled eggs. They are simple, filled with flavor, hot, and offer the perfect accent to toast or a side dish of grilled potatoes and a cup of hot coffee. As simple as scrambled eggs are, chef Joe Borio, wants to share some do's and don't and some tips that will make your next morning breakfast dish of scrambled eggs go from oh hum to OMG delicious, and the best eggs I have ever had.
Let's start with one of the most overlooked yet important part of scrambled eggs, the eggs. If possible you will want to shop for farm fresh, one to two day old, free range large to extra-large eggs. A healthy chicken who gets to run around and eat naturally is always going to offer you up a better tasting healthy egg. When you crack open a local farm fresh egg you will notice a bright and deep orange color yolk with perfectly clear egg white and a good density gel like feel.
With 3 locally grown eggs per person we are now on our way to total deliciousness for our hot breakfast for two.
Start your pan with a very low heat, where the pan begins to be just above warm, but not hot, as we are not frying the eggs but gently and slowly convincing them to marry under candlelight if you will. Too hot a pan will stiffen the eggs immediately, and make them too firm while removing the flavor of the yolk and egg white.
Next comes the scramble. Working or beating an egg too much will change the protein and fat consistency leading to a flat scramble and a loss in flavor. So good news, crack six eggs in a bowl and then with a fork offer up just enough scramble to break the yolks and mix them without blending them. General rule is a 30 to 40 second scramble or mix leaving a lot of streaks in color offering up a lot more flavor and texture, when it comes to seasoning, many times there is the tendency to season before the pan, and this is a big no. Adding salt to anything will draw water from the food, so adding salt now will cause water to be drawn from the egg white and yolk, which will cause them to harden or stiffen. Salt and pepper is best added after the eggs are plated, offering a beautiful balance of egg and seasoning with every bite.
As we prepare to meet the warmed pan that has been heating for less than 60 seconds, we need a heat resistant spatula as we will be slowly folding the eggs as they heat and we want a clean pan with every fold. The pan will be prepared with just a splash of extra virgin olive oil. I can think of nothing better than my own olive oil, Vito and Joe's Extra Virgin Italian Olive Oil, and only a teaspoon is needed. Make a few swipes with spatula to coat the pan with olive oil, which will prepare the pan and prevent sticking of the eggs as well as add some flavor to the dish as fat, especially extra virgin olive oil, offers you a gentle back drop of warmth to the palate with the olive fruit.
Now it is time to slowly pour the egg mixture into the pan with a gentle folding of the spatula. One of the old Italian secrets here is to hold back a few tablespoons of egg mixture to add to the pan near the end of heating, offering a soft moist texture to your perfect eggs. Butter is the next ingredient and unsalted is the only way to go here as we discussed the problems of salt above. The chef Joe Borio recipe calls for 1/2 of a tablespoon with every egg, so with 6 eggs we want three tablespoons of unsalted butter and just let the butter stay in the middle of the eggs and slowly melt as you stir and fold the eggs every 15 to 30 seconds. The butter adds a little moisture but more than this it adds the butter fat which makes the eggs more flavorful, silky, light, and rich in flavor. Adding the butter first to the pan and heating the butter cause the butter to separate and change its flavor and texture, where the olive oil handles the low heat perfectly.
Now, grab a plate, start the toast and don't leave the pan, while you slowly fold in the eggs as the heat and firm at the pan surface. I like to put the plate on the stove top near to the heat to warm the plate, as I keep an attentive eye on the eggs with 15 second gentle folds, five minutes is the general time here maybe seven, but know with every passing minute the egg mixture is heating up and rising in temperature, so the firming of the eggs as they heat will occur faster as time goes by.
Now when you will be thinking they are almost done, they are almost there, immediately turn off the heat. Remember they are hot and will continue to cook so waiting till they are done in the pan will result in over done dry eggs. While keeping the pan on the stove with the heat off, slowly add the last few tablespoons of egg mixture that you held back in the beginning. These will cook and mix well while immediately bringing down the temperature of the eggs. Most importantly, this will add a silky texture and flavor to the scramble that is unmatched by any other method I have tried.
With 30 to 40 seconds of an intermittent slow fold, remove the eggs from the pan onto your warmed plates with toast off to the side. As I like my toast firm and crunchy, with a toasted texture upon the bite.
I finish with a small sprinkle of gray sea salt and two to three spins with my fresh pepper grinder. Lastly, I love a tablespoon sized sprinkle of freshly chopped raw spinach. This adds a beautiful color, as well as just a drop of the great flavor of the farm, without taking away from the bold, silky fresh flavor of the best scrambled eggs recipe you will ever have. Enjoy!
You can spend time with Celebrity Chef, Joe Borio and "Cooking Italian with Joe" on YouTube, cooking in his very own kitchen at his home in Cazenovia NY, or in his villa and very own olive farm in Puglia Italy and see exactly how the old school Italians make magic in the kitchen, as well as benefit from generations of experiences to bring you the best cooking tips, travel tips, and what to love about Italy, for your family for years to come.
Join "Cooking Italian with Joe" on www.facebook.com/cookingitalianwithjoe/, Twitter, YouTube at www.youtube.com/user/joecookingitalian our blog at cookingitalianwithjoe.tumblr.com, Instagram, and at Pinterest, or on our website, www.cookingitalianwithjoe.com, to share in our videos, recipes, stories of family, and love of Italian life. Celebrity Chef Joseph Boriois an olive oil producer and offers for sale, Extra Virgin Italian Olive Oil, named after his two sons, Vito & Joe’s Extra Virgin Italian Olive Oil, available for purchase atwww.cookingitalianwithjoe.com or on www.amazon.com.
Source: Cooking Italian with joe