THE BEST WAY TO BEAT YOUR EGGS

THE TOP MOST IMPORTANT INGREDIENT IN SCRAMBLED EGGS IS AIR AND RARELY EVER MENTIONED.  JUST IMAGINE IF WE COULD JUST INJECT A TABLESPOON OF AIR INTO OUR MIXING BOWL.  WELL INCORPORATING AIR INTO BEATEN EGGS REQUIRES GOOD OLD FASHION WISK ACTION DONE PROPERLY.

THE MORE YOU WHISK -- THE MORE AIR BUBBLES BECOME TRAPPED IN THE SHAKEN AND UNRAVELING PROTEIN OF THE EGGS.  AS THE EGGS COOK, PROTEIN MOLECULES FIRM-UP AROUND THE AIR BUBBLES RESULTING IN A SPONGY TEXTURE AND MOST DEFINITELY CREATING FULL AND FLUFFY SCRAMBLED EGGS EVERY TIME.

THE AMERICAN EGG BOARD DESCRIBES WELL-BEATEN EGGS AS "FROTHY AND EVENLY COLORED".  WHEN YOUR EGGS MATCH THAT DESCRIPTION (AFTER ABOUT 2 MINUTES) YOU SHOULD STOP BEATING.

OVER-BEATING WILL COMPLETELY UNRAVEL THE PROTEIN MOLECULES AND DESTABILIZE THEIR ABILITY TO FORM A MICROSCOPIC CASING AROUND THE AIR.

THE TILTED WHEEL MOTION WORKS FAR BETTER THAN A VERTICAL STIRRING MOTION.

HERE IS A PERFECT RECIPE TO TRY THIS OUT ON.

6 LARGE EGGS
6 TEASPOONS LOW-FAT MILK
3 DASHES OF SALT
1 TABLESPOON BUTTER

HEAT A LARGE NON-STICK FRYING PAN TO A SETTING JUST ABOVE MEDIUM HEAT.  A 12-INCH PAN WORKS BEST FOR 6 EGGS.  JUST HEATING THE PAN AT THIS POINT SO NO BUTTER YET.

IN A LARGE MIXING BOWL, WISK THE EGGS WITH THE SALT AND MILK.  BEAT USING THE TILTED WHEEL MOTION VIGOROUSLY FOR ABOUT 2 MINUTES OR UNTIL THEY BECOME FROTHY AND EVENLY COLORED.

NOW YOU CAN MELT THE BUTTER IN THE FRYING PAN.  AS THE VERY LAST OF THE BUTTER IS LIQUEFYING, ADD THE EGG MIXTURE.

DO NOT STIR IMMEDIATELY.  WAIT UNTIL THE FIRST SIGN OF SETTING BEGINS AND THEN BEGIN PUSHING EGGS TO THE CENTER WHILE TILTING PAN TO DISTRIBUTE THE RUNNY PARTS.

ONCE ALL RUNNY PARTS ARE COOKED AND THE BIG PIECES ARE BROKEN UP YOU WILL NOW HAVE YOUR PERFECT SCRAMBLED EGGS TO ENJOY.

MAKES 3 SERVINGS.