The Science of Scrambled Eggs

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If you have family in town for overnight guests or if the kids have come home for the weekend, you might want to cook something besides toast or oatmeal for breakfast. A good hearty breakfast on Sunday morning is a great way to send your guest on the way if they have a road trip ahead of them.

Reach for the eggs and milk and let’s scramble up some breakfast. This is the approach so many of us take to this dish. Our experiences vary widely on what kind of eggs we end up eating under the wide umbrella of “scrambled eggs”.

I have been reading a little bit about eggs lately. There are a lot of famous people and not so famous people who say that they have the perfect version. You do not want you eggs to be a bunch of hard, dried out, little pebbles on your plate. You also do not want them to be runny, milky, and subject to getting cold as soon as they hit the plate.

It was with great interest that I read the article from America’s Test Kitchen about the science of scrambled eggs and what makes them fluffy and light. It turns out that cream or even half and half can improve the process because of the steam it adds and the way the bonds in the food are made. It also helps to mix the right ratio of eggs and egg yolks. On top of that, cook them at the right temperature and change when the eggs start to coagulate.

Too much information? It works better if you really enjoy cooking and have an interest in trying new things. “A good cook can learn something new every day” said Julia Child. I am usually just cooking for two, but this gives me a chance to try out something new when guests show up. It works and the eggs were delicious and fluffy. Try it.

Cooking for Two 2011 is a collection of our year’s best recipes customized to serve two. This popular annual has new features for 2011, including a slow cooker chapter (we make use of a mini slow cooker) and a vegetarian chapter. Fans of this series have come to rely on Cooking for Two for the thrift it promotes (features like Use it Up provide approximately 20 recipes for excess ingredients), the freshness it delivers, and our small batch dessert recipes. America’s Test Kitchen is the perfect place to develop recipe favorites into delicious, deliverable, cooking for two possibilities!

Tea for two. That’s what it’s all about, right? So how come every recipe you pick up says “serves 4 to 6″? Or more! What do you do when you want macaroni and cheese, but don’t want to be reheating it for three nights? Or a couple of cookies, but don’t want to be tempted by two dozen sitting on the counter all week?

Creative cookbook authors and cooks Bruce Weinstein and Mark Scarbrough have all the answers in Cooking for Two.

Brimming with 120 smaller-serving, big-taste recipes,Cooking for Two offers cooks familiar favorites such as PastaBolognese, Chicken Pot Pie, and Mushroom Barley Soup, as well as new dishes for today’s tastes like Pork Satay Salad and Snapper Fillets Sautu00c9ed with Orange and Pecans.

Simply cutting down larger recipes leads to wasted ingredients. But Bruce and Mark have developed each recipe so you buy only what you need, and use all of what you buy. Instead of opening a can of vegetable stock only to use three tablespoons, use the liquid the dried mushrooms have soaked in. If an onion is too large for a recipe, chop a shallot instead.

The dessert chapters are filled with cookies, puddings, and cakes, all designed for two servings. Small-batch baking requires strict attention to detail. A regular egg can be too big for a small batch of six cookies, so they suggest quail eggs or the easy-to-find pasteurized egg substitutes, which you can measure out in tablespoons.

Truly a cookbook for everyday use, each recipe is labeled as quick (ready in minutes with minimal cooking), moderate (requires a bit more preparation or cooking), or leisurely (perfect for quiet celebrations or weekend meals) to help you decide which dish best fits into your day.

With ingredient and equipment guides, as well as tips on how to stock your pantry to avoid those there’s-nothing-in-the-house-so-let’s-go-out moments, Cooking for Two will surely become the cookbook you reach for every night of the week.

It’s just two perfect.

* More than 200 creative, low-fat recipes for today’s smaller households
* Unique two-column recipe format for hassle-free preparation
* Tips on shopping for one or two, and streamlining your kitchen
* Full nutrient analysis with every recipe
* Special chapter of delicious, no-fuss menus
* Plenty of 30-minute recipes– plus meatless meals, divine desserts, tip-packed boxes and more

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