Tuesday, June 12, 2012

Kitchen Tip Tuesdays: Scrambled Eggs

My tip this week is about scrambled eggs:
When cooking scrambled eggs, particularly if you are making a large batch or if they will have to sit for a few minutes before serving (especially for banquet style), leave the "shine" on them. Don't cook them up dry. 

Eggs, like many foods, keep cooking. They dry out very easily. If you leave the shine on them, even when you can't serve them for 10 or 15 minutes (or more), simply stir them gently, and they are as good, and warm, as if you made them less than a minute ago.
Happy scrambling!
This post is also linked to: Tiny Tip Tuesdays


Sarah @ Natures Nurture said...

What a great tip! I'm always guilty of over-cooking eggs, especially when making a big batch because I'm always afraid of them being too runny, but you're right - they actually do keep cooking! I'm so using this tip from now on. Thanks for linking up at Tiny Tip Tuesday and hope to see you again next week! I'm pinning this and sharing on FB :)

Donna said...

Thank you Sarah- for hosting- and for your kind words!
Love TTT!