Friday, September 11, 2009

Scrambled eggs with vinegar

I have concluded that it is best not to put vinegar and salt in the water when you poach eggs: they soften the whites, which fail to cohere. But their softening effect is ideal for scrambled eggs. To four eggs, I added 1tsp of white wine vinegar, which we could not taste when the eggs were cooked. They were deliciously soft and creamy.
Melt 1tbsp butter in a non-stick pan. Beat the eggs lightly (to encourage them to set) with the salt and vinegar, pour into the pan, and cook over a low heat, stirring regularly. Meanwhile, keep another tbsp of butter, cut into pieces, to hand.
The trick is to judge the moment when to take the pan off the heat. The eggs should be approaching the perfect state, in which they are set but still creamy, but not quite there - they will carry on cooking in the hot pan. Stir in the remaining butter, which will help to arrest the cooking process.


Alex said...

Thanks for your reply to my comments on your 'poached eggs' post. the thing i'd stress here is, yes, you can put vinegar in scrambled eggs, but you can also put most other things in: cumin, mustard, prawns, smoked salmon, ham, anything really. And when an amateur cook is faced with the concept of 'anything', they have to think 'what do I actually like'? That way the theory becomes personal, and better...

Nicholas Clee said...

Yes, agreed. Nigel Slater offers various suggestions in Real Fast Food - only later did he reveal that he wasn't keen on eggs.

Beverly G said...

I added a scant half teaspoon of apple cider vinegar to two eggs and scrambled them. I couldn't taste the vinegar, and the eggs turned out fluffy and creamy.

David Van Camp said...

I'm doing a very small amount for eggs I scramble for my parakeet ... he LOVES eggs but has been having a problem with puking. Apple Cider Vinegar seems to alleviate (or even eliminate) this issue. While it seems to make the eggs a bit green (good, I guess , if you want to do a "Green Eggs and Ham" thing for a child), I *believe* it is helping my parakeet with this problem.

That said, I've tasted the eggs I'm making (also including riced broccoli, carrot and Harrison's Recovery Formula .. a specifically designed mix of proteins, etc for birds on the brink) ... and, ... well .. It's really not bad at all :)

I don't recommend, other than someone trying to save a badly sick bird, doing this, but ... nice to see that others are using vinegar in cooking eggs. I thought I was the only one.

And, as Beverly said... the eggs turn out so very fluffy and creamy, which my bird just can't eat enough of :)

Apple Cider Vinegar is, from what I've read, very good in low doses for birds to stop "sour croup" .. a problem that can make them vomit, just like what my bird was doing.

ACV seems to have really amazing properties ... I love it and use it in so many things (mmmm Buffalo Wings, yes!! Not the healthiest thing, but, awesome anyways :)

At any rate, I do believe ACV has saved my little parakeets life. I'm not kidding. Of all the things we've done, adding ACV to his diet has been among the the most crucial things we have done, I do believe.

Oh, this is my birdy... He's toooooo cute...:

Thanks for posting this!

dave and "Sunshine" the parakeet.

David Van Camp said...

Hmmmm, above link didn't work, try this: