I'm making chili later today and did not plan on making a second recipe but I was hungry and eggs sounded good. This recipe has you using 8 eggs so I told my parents they better be in the mood for them.
Following a recipe for scrambled eggs does feel a little silly. I've been making them since I was a kid but I actually don't often do it because they never taste like my mom's.
But here we are. Despite Mariam's anticlimactic experience with salting the eggs 15 minutes prior to cooking I decided I had to try it. I've never heard of doing this before, and actually often see that you should only salt your eggs immediately before cooking them.
Before:
After:
I left the bowl in the same spot so the lighting would be as close to the same as possible. I think you can kind of tell in the pictures but in person there was a definite difference in color. I do think it made the mixture smooth and homogeneous.
Sidenote: am I not whisking my eggs enough? I could not get them as frothy as his pictures. I did pick a bowl that was too small for proper whisking so that could have been the issue. After sitting with the salt for 15 minutes it was actually easier to whisk. Which I think makes sense when I read his excerpt about the science behind it.
Probably closer to 20 minutes later I started cooking them. Butter...
Add the eggs.
Start scrambling.
And then they were done!
I have to say, they are gorgeous. They taste like my mom's but quite a bit fluffier and moister (sorry). They were delicious. I did miss having black pepper in them so I would add that next time.
My dad came over to say "TEN OUT OF TEN." I actually hate to say that I would probably do the 15 minute salt thing again.
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