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Plus, 10 Ways to Make Scrambled Eggs Around the World!

By Karina Solá

 

I love watching cooking shows. I especially love watching cooking shows while cooking. If I have learned anything from binge watching Chopped or Cutthroat Kitchen, it's that eggs can be magical if they are in the right hands. However, if not properly prepared, you could have a big slimey mess on your hands. Eggs are fickle lovers. The elements and environments that you choose for your morning protein boost make all the difference between delight or disaster. Or, perhaps more realistically, just "meh" eggs. And nothing is more wasteful than "meh" eggs because you end up just eating a few bites and then setting it down. It gets cold and gross and you just throw it straight in the trash. Trust me, I know; I've been making "meh" eggs my whole life.

So, what are "meh" eggs? Frankly, you are the Ace of Base of how your eggs taste, but I like to define them as mediocre, bland (or overseasoned) and spongy eggs. They leave you with a sensation of being unsatisfied and feeling like something is missing in your life.

It may seem ridiculous for anyone to care this much about eggs, but if you are passionate about food and cooking, you know that preparing eggs is an artform. Many top culinary arts schools and Michelin star restaurants, for example, will only accept a new chef after they have tried the chef-in-question's omelette. An omelette, and its sister scrambled eggs, are the epitome of cooking excellence. This is because of how varied the results can be. Scrambled eggs are so simple, yet so complex. How a chef cooks an omlette or scrambles an egg says everything about the style and discipline that that chef executes in his/her cooking. How's that for potential! Bet you had no idea you were taking those eggs in your fridge for granted.

Scrambled eggs, by themselves, can be made several different ways and are served-up hot in even more ways. I've compiled a list of 10 scrambled egg varieties from around the world. But first, I am going to focus in on three of the most popular and traditional ways to make scrambled eggs. Chances are, you've never heard of 2 out of 3 of the ways. I know I hadn't. I found out about alternative egg scrambling, via a YouTube video posted by celebrity chef Jamie Oliver.

Supposedly, in Great Britain, France and other parts of Europe, they make their scrambled eggs liquidy and NOT FLUFFY! In Great Britain, they crack their eggs into a bowl, add a bit of salt and then put a "nob" of butter into a medium-low heated pot, not skillet. They pour the eggs in, and just keep whisking or forking them until they form small curds surrounded by liquidy egg. Like cottage cheese, but yellow. I am not sure if this means that part of the egg is still raw? But I suppose it's the same idea as sunny side up eggs with the runny yolk.

French scrambled eggs are even more mind boggling and complex than British eggs. But honestly, what type of French style food isn't? And you can't say French fries or French toast, because those foods aren't even French! (But mayonnaise is! The More You Know! ^_^) Anyways, French scrambled eggs: First, you get a pot of water boiling on the stove. You crack your eggs into a bowl and whisk them up with butter until throughly mixed. Then, you get a glass bowl, or a double boiler and put it on top of the pot of boiling water. Pour in your eggs and then whisk a bit and walk away for a few minutes, and then whisk some more. Repeat whisking and walking away until you've got really tiny curds forming and it has a cake batter-like consistency. French people eat this on toast. Apparently, it feels like velvet in your mouth if you do it right.

Finally, there is the "American" way to make scrambled eggs. I guess I've just been making scrambled eggs wrong, because my eggs look like fluffy puffy pillows with tons of herbs and seasoning in them when I'm done. And there is no "wet" shine to them, they are completely cooked through and dry when I'm done with them. In my personal experience, this is the case with other people's scrambled eggs as well. Leave it to a Brit to make America's Eggs Great Again!

Jamie Oliver's "American" scrambled eggs are made by pushing the liquid part of the egg in the center of the skillet as it cooks. This makes the egg have nice folds of cooked egg surrounded by runny yolk. You can go to Youtube and see this for yourself. It blew my mind, and that's why I'm writing about it.

Just for fun, I compiled a list of 10 international scrambled egg sensations enjoyed all around the world for breakfast, lunch and/or dinner.

 


Greece - Avgolemono "Egg-Lemon Soup"   
Actually, the goal with this soup is to not scramble the eggs, but instead temper them so that you have a nice creamy tasty soup.

 

 

 

 

 

  Germany - Bavernfrühstück 
     (Translates to "Farmers Breakfast")  
This is a glorified, glorious breakfast casserole with scrambled eggs all up in it.

 

 

 

 

 
China - Chinese Flower Soup
This delightfully simple dish is just chicken stock with scrambled eggs poured straight in. It is called "Flower Soup" because when the egg spreads through the stock, it creates lovely flower shapes.

 

 

 

 

Italy - Frittata "Egg-Cake"
It is just a quiche without the pie crust. It's is also one of those ominously chef-y dishes that takes technique and panché.

 

 

 

 

 


México - Huevos Rancheros

Egg on a Tortilla with Salsa

If you don't see this dish on the menu at a Mexican Restaurant, then you mi amigo, are not at a Mexican Restaurant.

 

 

 

 
Iran - Kuku
Persian Fresh Herb Frittata
Looking at this frittata, you'd think there is no egg in it, But I guess Iranians just really like their herbs. That's what I call "Going Green".

 

 

Spain - Spanish Omelette
In Spain these are called Tortilla de Papas. I've had this dish before and I can tell you, it's super yummy and very filling. It's like an omelette and a frittata had a baby... and it speaks Spanish.

 

 

 

Japan - Tamagoyaki
Grilled Egg Sushi

I think there is an emoji of this. It's the cute little yellow sushi that has a seaweed belt. It has scrambled fried egg on top and sticky rice on bottom.

 

 

 

 

  Philippines - Kwek-Kwek
Deep-Fried Battered Eggs

OMG! Are you sure these aren't Southern Homestyle Cooking? I mean, if living in the South has taught me anything, it's that ANYTHING can be deep fried. Apparently the Philippines has caugh on to this notion too!

 

 

 

 Turkey - Çilbir
 Translates to Poached Eggs
Yogurt and butter sauce is involved in this dish. I'm not going to lie, these eggs look like a hot mess... but I'm sure it's a tasty hot mess.

 

 

 

There you are; ten new ways to whip up some delicious scrambled eggs that will make your morning meal anything but "meh".

www.Dishmag.com / Issue 189 - August 3233
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