The smooth texture of neither dry firewood nor moisturizes. Food writers have tested 8 kinds of scrambled eggs and recommends the most 2 kinds of scrambled eggs.

Many people like food writer Paige Bennett like to eat scrambled eggs and have a personal way of cooking; but she always hopes to create a smooth texture that is neither dry nor humid. Here are 8 methods Bennett tried, and two of them best suited her "standards":

1. Low-temperature slow-cooked

cook Tyler Florence, and cook scrambled eggs at a very low temperature and a long time. It also took Bennett about 30 minutes to solidify the eggs until they could be moved from the tin to the plate; however, the orange, sticky appearance completely eliminated her appetite.

2.Bannett said that this method is one of the strangest methods, first whirlpool the boiling water into a whirlpool, and then pour in the egg juice. She said that the egg juice will immediately condense into silk, then use a filter net to roll it out, put it in a bowl, and add some cream, salt and pepper. As a result, the taste is light and flexible, and it will not be too dry or too moist, and the cream will make the taste richer and more refined. But the process of using filters was a bit messy, and Bennett had to suck the excess water in the eggs; but she said it was all worth it, the taste and taste were good, and it was cooked in a few seconds.

3. Add a spoonful of water to the smallest

. This small sample is very simple and does not cost money. Just add a spoonful of water to the beaten egg juice. Bennett said the fried eggs were cooked thoroughly and soft and not damp, and although more salt was added, the overall flavor was still excellent.

4. Microwave boiling

When you think of adding heat to microwave, you will think of the dry wood and rubber-like texture. This is exactly the result that Bennet got. She stirs the eggs, milk and flavoring together, microwaves for 30 seconds each time and cooks them completely in about two minutes. She said that if time is urgent, these shortcomings may not be a problem, because they are cooked quickly, require few ingredients, and are easy to make.

5. Use slow-bearing pot

slow-bearing pot scrambled eggs in large portions for meals or entertaining a group of people. Bennet evenly mix six eggs, less than a cup of cream and a cup of mozzarella cheese, melt a spoonful of cream in a slow-cooked pot, then pour in the egg sauce, put the pot on the pot and cook over high heat for an hour. The result surprised her, the eggs were light, soft and loose; the only drawback was the yellowish color at the bottom, but the cream and cheese were savory. She said this method is much easier than cooking on the stove, and she would love to do it again the next time she needs a larger portion of scrambled eggs, but would keep the heat on low or medium heat.

6. Put it in the oven

and use the oven, which is also to cook a large amount of scrambled eggs in a short time. Bennett reduced the portions, but the baked eggs were dry and hard. She said she wouldn't use the oven any longer, whether it was to make one serving or cook for multiple people.

7.Banette felt it was reasonable to use the chicken tail chuck cup

to replace the egg whisk with the chicken tail chuck cup. She swayed a few chicken eggs in her metal check cup, but when the slap was opened, the pressure caused the egg juice to explode, causing some confusion. The cooked scrambled eggs are large and pleated, and the taste is moist but a little rubbery.

8. Using egg whisk

Bennett pointed out that this method is very simple. She just needs to mix the egg juice, cream, salt and pepper in the pot over low heat. It took her 15 minutes to prevent the egg liquid from solidifying into pieces. She said she couldn't stand scrambled eggs that were too wet, so she poured them onto a hard bread; she found that they were smooth and rich in taste, and although she didn't do it as usual, it was really good for people who liked eggs.

In summary, Bennett said she learned several new ways to scramble eggs, but what she likes most is boiling water and slow-burned scrambled eggs.

Responsible editor: Gu Zihuan