Eggs come in many shapes and sizes. The shelves of most supermarkets have at least the following four types: organic, free range, barn and cage. The differences are primarily due to the type of chicken farming where the eggs came from. For example, organic eggs are from hens that are kept in stables with up to six animals per square meter. Cage eggs are laid by chickens that live in cages with between three and five hens in a cage. Each hen has access to at least 550 square inches of floor space.
These four types also have other variations. First, you can choose from various sizes. Eggs are available in sizes S (eggs weighing less than 53 grams) to XL (very large eggs weighing more than 73 grams). Additionally, you can choose your eggs based on the food eaten by a chicken. In ‘grain eggs’ for example, the chickens ate corn and/or various cereals. The composition of the chicken feed and the freshness thereof, will ultimately determine the taste and the quality of an egg.
Which egg you should choose depends on your personal preference. For example, if it is important to you that chickens are free to be out to scratch, then you can use organic or free-range eggs.
Beat the eggs
Break the eggs into a bowl and use a whisk or a simple fork to beat them until they are thoroughly mixed. You don’t need a blender or hand mixer for this process. Add salt and pepper to taste. If you don’t want black specks on your eggs, you should use white pepper instead of black pepper.
Frying The Eggs
First of all, go here to learn how to hard boil eggs if you prefer hard boiled eggs. Making a scrambled egg is a lot easier with a frying pan that has a good non-stick coating. If yours does not, be sure to coat the frying pan’s cooking surface well with oil before you start making the eggs.
- The butter must be quite hot, but not brown, when you put the eggs into the pan because if the butter discolors, then so do the scrambled eggs and that is precisely not the intention. Therefore, you should heat the pan on medium heat until the butter is melted. Let the butter melt in a few seconds and then pour the eggs into the pan.
- Next, stir the eggs in the pan with a wooden spoon to ensure that the egg cooks, but does not get discolored. As the eggs solidify be sure to keep them from sticking on the bottom of the pan by stirring constantly. The best method is to keep pulling the egg mixture from the center of the pan with the spoon as the pieces get done. This is best done on low heat and after a few minutes the pan can be removed from the heat.
- Then, add some cream. Because the eggs in the hot pan are still cooking when you first remove them from the heat, it is best to remove them from the heat when the mass is still not quite cooked. Add a dash of cream and stir quickly through the eggs. The cream gives it a smooth taste and it also stops the cooking process. If you are watching your weight, you can use skimmed or low fat cream.
- Serve the eggs immediately.