Jul 31, 2006 19:39
18 yrs ago
English term
Poland
over-scrambled
English
Other
Cooking / Culinary
(Prawn Piperade recipe)
UK English
Pour the beaten eggs into the pan and let them sit for 20 seconds. Fold over the eggs from the bottom of the pan with a wooden spoon, let them sit again, then stir once more. (This way of cooking the eggs stops them from getting ***over-scrambled***). When softy set, spoon the mixture over hot buttered toast, scatter with parsley and serve.
What exactly does "over-scrambled" mean? What do over-scrambled eggs look like? Are they too dry/crumbled into fine pieces because of overmixing/too thick?
UK English
Pour the beaten eggs into the pan and let them sit for 20 seconds. Fold over the eggs from the bottom of the pan with a wooden spoon, let them sit again, then stir once more. (This way of cooking the eggs stops them from getting ***over-scrambled***). When softy set, spoon the mixture over hot buttered toast, scatter with parsley and serve.
What exactly does "over-scrambled" mean? What do over-scrambled eggs look like? Are they too dry/crumbled into fine pieces because of overmixing/too thick?
Responses
| 5 +9 | too dry |
PRen (X)
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| 4 +3 | cooked too much/broken up |
Rachel Fell
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| 3 +2 | (here): stirred too much so that they break up into 'crumbs' (see below) |
Caryl Swift
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| 5 | not lumpy enough, i.e too smooth |
Nesrin
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| 4 +1 | Had the air beaten out... |
Zhuoqi Mills (X)
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Responses
+9
3 mins
Selected
too dry
Yes, it means they're too dry and hard and should have been taken off the heat sooner. They should be scrambled just until the eggs set, but are still creamy.
4 KudoZ points awarded for this answer.
Comment: "Thank you, everyone!"
+2
7 mins
(here): stirred too much so that they break up into 'crumbs' (see below)
Although many people would say that eggs are not properly scrambled UNLESS they have a 'crumb-like' texture! In some contexts, it might simply mean that they are no longer creamy in texture, but rubbery (or even 'browned' in places - oh, horror!).
However, the method for cooking hat you've given suggests that the idea is for the eggs to set without breaking up too much.
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Note added at 8 mins (2006-07-31 19:48:00 GMT)
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' . . . cooking That you've . . . ' sorry about the typo
However, the method for cooking hat you've given suggests that the idea is for the eggs to set without breaking up too much.
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Note added at 8 mins (2006-07-31 19:48:00 GMT)
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' . . . cooking That you've . . . ' sorry about the typo
Peer comment(s):
| agree |
Nesrin
: Since my suggestion isn't getting the agrees I was hoping for, I'll agree with yours! This is the most accurate explanation. It's not about overcooking, it's about changing the eggs' texture.
1 hr
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Well,thank you Nesrin!I understand what you're saying in your answer!What an excellent link-her story of her first scrambled eggs reminds me of when a fellow actor had to scramble eggs on stage-you could've killed someone by shooting them from a gun! :-)
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| agree |
legato
: "Crumbs", that's the word!
23 hrs
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Thank you! :-)
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5 mins
not lumpy enough, i.e too smooth
The method they are describing - letting the eggs sit, stirring, letting them sit, stirring - i.e. not scrambling the eggs continuously, guarantees that the egg mixture isn't too smooth and has biggish lumps.
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Note added at 30 mins (2006-07-31 20:09:09 GMT)
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Overscrambling is not the same thing as overcooking. Overscrambling means constantly scrambling. The may end up overcooked and dry, but you could also overscramble an egg then take it off the heat too early, in which case it will be overscrambled AND soft!
See here:
Overcooking creates dry eggs, overscrambling creates tiny, tough curds.
lydiaitoi.com/00_cartimages/inedible_egg.pdf
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Note added at 31 mins (2006-07-31 20:10:51 GMT)
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Missing word: The EGGS may end up...
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Note added at 30 mins (2006-07-31 20:09:09 GMT)
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Overscrambling is not the same thing as overcooking. Overscrambling means constantly scrambling. The may end up overcooked and dry, but you could also overscramble an egg then take it off the heat too early, in which case it will be overscrambled AND soft!
See here:
Overcooking creates dry eggs, overscrambling creates tiny, tough curds.
lydiaitoi.com/00_cartimages/inedible_egg.pdf
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Note added at 31 mins (2006-07-31 20:10:51 GMT)
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Missing word: The EGGS may end up...
Peer comment(s):
| agree |
Asghar Bhatti
10 mins
|
| disagree |
Tony M
: Shouldn't really be lumpy at all! The idea is that they should remain creamy ('softly set') / Well, the way I make it, it's more like a creamy mass, no lumps at all, like you were trying to make an omelette...
18 mins
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How about creamy lumps?
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+1
56 mins
Had the air beaten out...
It seems to me the recipe is calling for very little stirring so that air remains in the mixture as it cooks and results in a light and fluffy dish.
+3
5 mins
Rachel Fell
United Kingdom
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Related KudoZ points
:
4
cooked too much/broken up
|I fthey're cooked a little too long or kept at a high temperature a bit too long or stirred too much, they end up fragmented, too dry and e.g. difficult to put easily on to toast! So if you remove them from the heat to "sit", the heat is less, etc.
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Note added at 13 hrs (2006-08-01 09:04:28 GMT)
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The ideal condition for "scrambledness" varies from person to person, of course; some people think it's more creamy, others allow for some "lumpiness", but it's anything beyond a certain range; the temperature, length of time on the heat and amount and time of stirring all affect the "scrambledness"!
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Note added at 13 hrs (2006-08-01 09:04:28 GMT)
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The ideal condition for "scrambledness" varies from person to person, of course; some people think it's more creamy, others allow for some "lumpiness", but it's anything beyond a certain range; the temperature, length of time on the heat and amount and time of stirring all affect the "scrambledness"!
Peer comment(s):
| agree |
Charlesp
: I woudl think so
3 hrs
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Thanks Charles!
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| agree |
Will Matter
: Too cooked.
6 hrs
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Thanks willmatter:!
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| agree |
Lubain Masum
14 hrs
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Thank you Lubain!
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